Cauliflower “Steaks” with Hawaij and Tahini

Amelia Saltsman’s secret to luscious roasted cauliflower—blanching the florets first—accomplishes three things, she reveals.

FoodGuest UserSeptember 19, 2016Amelia Saltsman, Rosh Hashanah, cauliflower, Rosh Hashanah recipe, Sukkot recipe, Sukkot, Where the Vegetables are the Stars

Nothing Wasted, Not Even the Peels

Americans throw away as much as 40 percent of the food we purchase. But some chefs practice “root-to-stem” cooking, meaning they use the entire vegetable: seeds, stalks, and all.

FoodGuest UserSeptember 19, 2016root-to-stem cooking, vegetable cooking, Amanda Cohen, Dirt Candy, Zahav, Michael Solomonov, Alon Shaya, Jessica Koslow, Amelia Saltsman

Where the Vegetables are the Stars

In the hands of inventive chefs, homely vegetables go from simple sides to sophisticated centers of the plate.

FoodDanielle CantorSeptember 6, 2016Jayne Cohen, Alon Shaya, Amelia Saltsman, Jessica Koslow, Michael Solomonov, Amanda Cohen, veg-centric cooking, vegetable main dishes

Roasted Brussels Sprouts with Walnuts, Pomegranate Molasses and Shanklish

Amelia Saltsman’s alluring recipe, rich with autumn flavors and textural contrast, is a wonderful addition to the table on Rosh Hashanah, Sukkot, and throughout the season.

FoodDanielle CantorSeptember 6, 2016Where the Vegetables are the Stars, recipe, vegetarian, Amelia Saltsman, brussels sprouts, walnuts, pomegranate molasses, shanklish, Rosh Hashanah, Sukkot