I hope you're all appreciating your summer produce while it's still here. Soon enough, all our vegetables will start to look mushy and orange and you'll regret not buying corn and tomatoes and green beans every single day the market was bursting with them in August.
Now's your chance. All the fiery red and yellow and green vegetables are still here -- so go out and get them. And when you do, you'll barely want to touch them. Here are 8 simple, genius ways to let them do what they do best.
Sorry Julia, but a few shortcuts never hurt anybody.
Got a genius recipe to share -- from a classic cookbook, an online source, or anywhere, really? Please send it my way (and tell me what's so smart about it) at [email protected].
Photos by James Ransom, Nicole Franzen, Joseph De Leo
The Genius Desserts cookbook is here! With more than 100 of the most beloved and talked-about desserts of our time (and the hidden gems soon to join their ranks) this book will make you a local legend, and a smarter baker to boot.
I'm an ex-economist, ex-Californian who moved to New York to work in food media in 2007. Dodgy career choices aside, I can't help but apply the rational tendencies of my former life to things like: recipe tweaking, digging up obscure facts about pizza, and deciding how many pastries to put in my purse for "later."