Recipe Roundup: Vegetables

 

To celebrate the launch of our new app, James Beard Foundation Vegetables, which features an array of stunning and innovative vegetable recipes by Beard Award–winning chefs like Thomas Keller, Alice Waters, Mario Batali, and Daniel Boulud, we're highlighting some of the restaurant-quality, veg-focused dishes that have become our fall standbys:

 

Roasted Baby Root Vegetables with Grilled Bread, Fall Greens, and Bagna Cauda Dressing

Bagna cauda, a traditional Italian dipping sauce made with garlic and anchovies, is transformed into a boldly flavored vinaigrette in this gorgeous dish.

 

Fried Brussels Sprouts with Thyme, Lemon, and Chile Flakes

These crisp, deep-fried Brussels... Read more >

Comments (0)

Recipe: Elizabeth Karmel's White Corn Pudding

White Corn Pudding In this custardy corn pudding from Elizabeth Karmel of New York's Hill Country, puréed sweet corn is spiked with spices and thickened with cheeses to make a sinfully rich side that will stand its ground next to any bite of brawny barbecue. Chef Karmel prefers frozen shoepeg corn, a mild cultivar that's named after the tiny wooden pegs that were once used to attach shoe soles to uppers. If you can't find it, any corn in your local frozen-food aisle will work fine. Get the recipe here, or try the dish at Saturday's Chefs & Champagne® New York.

Comments (0)