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Roasted Pumpkin Soup
Pumpkins collapse into roasted sweetness after spending some time in the oven. I created this soup to celebrate the moment when their edges caramelize, and their skin is so tender that the weight of a knife is enough pressure for piercing. Certainly use this roasted pumpkin soup as an appetizer, but consider making it a meal with my recommendations at the end. Unlike similar soups which are spiced with cinnamon or made sweet with apples, pumpkin carries this savory dish. At the end of the cooking process, a generous amount of freshly cracked black pepper adds a pleasing spiciness that doesn’t overpower the base flavor. We often think of black…
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Crispy Herbed Baby Potatoes
The golden crust on a roasted potato is the signal that dinner is ready. Chicken can rest for a moment, but when the potatoes are done, it’s time to eat. Crispy on the outside with a piping hot, soft interior, a potato wedge is an ideal mid-week comfort food. While it may seem like a rather humble marriage, the union of heat, fat, and starch elevates a random Wednesday, or a stressful week, like few foods can. It seems simple enough to cut up some potatoes, toss them with a little oil, and pop them in the oven, but this often doesn’t result in the crispy roasted potatoes we want.…
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Mexican Street Corn with Chile Butter
Cultivated and still grown widely in the Americas, corn has its origins in a wild grass of Mexico that encased its kernels in a hard shell. Luckily it is easier to access the kernels of modern corn, which we can bite right off the cob. When it comes to the Mexican street food known as elotes, it might also be messier. Vendors top grilled corn with a creamy sauce, cheese, and chile powder, creating a meal unto itself. This version replaces the traditional mayonnaise with a slather of chile butter. Serve it on the cob (elotes) or off the cob (esquites). Ingredients 4 ears of corn ¼ cup unsalted butter,…
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Roasted Asparagus with Sun-Dried Tomatoes
Now that April is well underway, bunches of tall asparagus have begun to appear at the market. Crisp and vibrant green, asparagus stands up to a variety of cooking methods, giving you choices of whether to grill or roast – use the stovetop or oven – and so many other decisions. It’s hard to go wrong, since asparagus can even be eaten raw, but it becomes sweeter and richer when roasted with sun-dried tomatoes. Beyond cooking methods, asparagus stands up equally well to a variety of ingredients from garlic to cured meats such as prosciutto and Serrano ham. With an intense concentration of tomato flavor, chopped pieces of the sun-dried…
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