Root to Flower: Cooking with the Whole Vegetable

 

With "nose-to-tail" flying around the culinary scene like a swarm of bees, it was only a matter of time until the ethos of full, purposeful utilization made its way into the world of vegetable scraps. In this series, Tasting Table talks to food experts who are treating former cast-offs like broccoli stems, potato peels, or cabbage cores as ingredients to be cherished.

 

Justin Yu opened Houston's Oxheart in 2012 with a focus on the bounty of the Gulf Coast. His approach creates luxury from what may seem like unremarkable ingredients, lending them new weight through clean and focused cooking. "It just takes a little extra thought to figure out how to make vegetable skins, stalks, or roots taste good," he says.

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Stems and Shells: Cooking with the Whole Vegetable

 

With "nose-to-tail" flying around the culinary scene like a swarm of bees, it was only a matter of time until the ethos of full, purposeful utilization made its way into the world of vegetable scraps. In this series, Tasting Table talks to food experts who are treating former cast-offs like broccoli stems, potato peels, or cabbage cores as ingredients to be cherished.

 

Aki Kamozawa and Alex Talbot are the married brains behind Ideas in Food, a combination blog, workshop, consulting firm, and all-around culinary brain trust that serves as a point of inspiration for many professional chefs. Their approach involves taking a second look as a starting point and seeing what others take for granted as an opportunity to explore new avenues in the kitchen. Can we do it better? Can we create... Read more >

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Stalk to Stem: Cooking with the Whole Vegetable

 

With "nose-to-tail" flying around the culinary scene like a swarm of bees, it was only a matter of time until the ethos of full, purposeful utilization made its way into the world of vegetable scraps. In this series, Tasting Table talks to food experts who are treating former cast-offs like broccoli stems, potato peels, or cabbage cores as ingredients to be cherished.

 

Carol Blymire, the blogger behind French Laundry at Home and Alinea at Home and co-author of Mike Isabella's Crazy Good Italian, loves chard stems. Cooking her way through two of the most revered cookbooks of our time has given her an attention to detail... Read more >

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Reel Food: Behind the Scenes at the Beard House with the Berkshires' Nicholas Moulton and Daire Rooney

 

Long before farm-to-table was a food culture buzzword, the Berkshires were renowned as a treasure trove of producers and farmers. The region’s restaurants continue to benefit from this legacy, including local hotspots Allium and Mezze. At their recent Beard House dinner, Mezze's Nicholas Moulton and Allium’s Daire Rooney brought the Berkshires to Manhattan, highlighting the delicate and delectable fare of the area’s first thaw. Diners were introduced to the region’s vast bounty through a locally-sourced menu that ranged from bread to pheasant to local cheese. Watch the video above to go behind the scenes at the dinner, learn how a seasonal restaurant copes in the winter, and discover the surprising link between chefs, tattoos, and produce.

 

 

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Reel Food: Behind the Scenes at the Beard House with Palladio's Melissa Close-Hart, Spencer Crawford, and Luca Paschina

 

A quintessentially Italian restaurant in the heart of Virginia’s Blue Ridge Mountains, Palladio at Barboursville Vineyards has been drawing droves of diners for 15 years. To celebrate the anniversary, winemaker Luca Paschina and chefs Melissa Close-Hart and Spencer Crawford put on a lavish feast for Beard House guests, showcasing their trademark spin on Italian cuisine with a menu that infused classic dishes with Virginia's agricultural bounty, from fried Chesapeake oysters to house-cured prosciutto. Watch the video above to go behind the scenes at their recent Beard House dinner, discover how the food of the South connects with Italian cooking, how to grow wines meant for pairing, and where Palladio is headed next.

 

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Happy Hour: How to Make James Beard's Vermouth Cassis

 

We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.

 

Leave your cocktail equipment at the... Read more >

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Video: How to Make English Pea Risotto

 

We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.

 

When it comes to comfort food, nothing beats a creamy, heartwarming risotto. To update the classic Italian dish with a seasonal spin, this... Read more >

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Video: How to Make Crispy Baby Artichokes with Lemon Aïoli

 

We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.

 

At the reception for his Beard House dinner, Dallas-based chef David Uygur could barely get these... Read more >

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Happy Hour: How to Make Cucumber Margaritas

Photo: Emilie Baltz

 

We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.

 

Forget kale juice or wheatgrass shots: our new favorite way to drink our veggies is by mixing up this ultra-refreshing cucumber margarita recipe from JBF Award winner Rick Bayless.... Read more >

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Video: How to Make the Violet Hour's Hush and Wonder

Photo: Cassandra Stadnicki

 

We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.

 

At the... Read more >

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