Q: What are some good ways to add flavor to savory dishes? Often, when I add herbs or spices, they’re hardly discernible, and everything still tastes bland. I’m not a fan of processed, pre-made sauces, or spice packets with high levels of sodium, so I’m looking for an alternative. Thanks!
Sent by Anika
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Day 6 Task: Consider appliances, gadgets and tools.
The first thing I did when I saw today’s task was go out and buy this $5,800 Trousseau kitchen set from MOMA. Then I threw everything else away.
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I am sure that many readers know and love Prosecco wines.
But do you know where and how these wines made?
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Here are the things I jotted down on my cooking wish-list whilst (!) I was in the UK: baked cauliflower cheese, a “proper” English Sunday roast (with mash fried potatoes, Yorkshire pudding, creamy horseradish sauce), the “full English” breakfast (authentic = every item must be fried, apparently!), cider vinegar + Maldon sea salt crisps with champagne, please, chunky olive oil and mushroom risotto, clotted cream and marmalade scones, Welsh cakes, chocolate-dipped digestives and fall apple-plum crisps thickly drizzled with fresh cream.
And then I came home and made this instead. I am sure you understand. Before one swan dives into a vat of thick cream and baked cheddar and passes out on a Yorkshire pudding pillow only to revive oneself with a deep inhale of horseradish-triple cream sauce, one must reset their system, so to speak. One must prepare. At the very least, one must dust off their gym ID. And so I put all of those notes in the “dead of winter, need comfort” files and returned to the land of fall, where the leaves are beginning to turn, fragrant unblemished apples hang from acres of trees, and Gwyneth Paltrow gently suggests that if you coat the sweet potatoes and broccoli that are on every market stand with a heavenly miso dressing, you will find some gorgeous dinnertime nirvana in a bowl.
… Read the rest of miso sweet potato and broccoli bowl on smittenkitchen.com
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permalink to miso sweet potato and broccoli bowl | 58 comments to date | see more: Broccoli, Budget, Fall, Grain/Rice, Photo, Potatoes, Vegetarian
4.21 / 5 Stars | 92 Reviews
by Cecilia Donnelly
“This is a recipe I just throw together, but it is very popular. Serve with tortilla chips.”
The weather last Tuesday was beautiful and perfect, one of those early autumn days with indigo skies and crisp, crackling leaves blowing around in the gutters. Outside my kitchen window, the sun was out in full but its texture was thinning and it had shifted to a lower, autumnal position. I could see my neighbor optimistically and cheerfully planting fall flowers and winter greens in our shared garden. I stopped by to say hello and considered pulling up the last of the basil but couldn’t bring myself to do it. Not quite yet.
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