Orecchiette, which means “little ears”, are a great pasta shape for vegetable pastas, as their rounded, earlobe shape catch the vegetables and the sauce. At the restaurant I work at now, we serve an orecchiette dish with sun-dried tomatoes and broccoli rabe, in a sauce of olive oil, garlic, and chile flakes. While browsing through [...]

Cauliflower is a tricky vegetable – it has an interesting flavor, but it must be coaxed out of it. There’s nothing nice about bland, soggy, boiled cauliflower. In this recipe, the cauliflower is braised in the juices of delicious cherry tomatoes, so its flavor is retained in the sauce, rather than being lost to a [...]

Cauliflower is a vegetable which, if not carefully prepared, will taste very bland and boring. What a shame, as it has such nice subtle flavors for the creative cook to work with. The recipe below, from Union Square Café, is an example. Roasted, browned cauliflower is paired up with two ingredients symbolic of the sunny [...]