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The Cookstr Weekly: Roasting Season

November 7, 2014

As I begin gearing up for the holiday season, I’m thinking about one of the easiest cooking methods for proteins and cold-weather produce. Roasting is a hands-off method that melds spices and seasonings with whole ingredients, giving food an impressive depth of flavor and also making your home smell divine.

And if you’re planning menus for Thanksgiving and winter holidays down the road, why not take the first half of the month to test out some new recipes for roasted side dishes? Roasted vegetables can make a delightful anchor for a winter salad. And you can also look to roasting when thinking about what to serve for dessert.

Warmest regards,
Kara Rota
Editorial Director
Cookstr

  by Moosewood Collective

“Roasted vegetables, cucumbers, rosemary. and olive oil are typical ingredients in Armenian cuisine, but then many countries of the Near East and Mediterranean may lay claim to succulent, big flavored salads like this. It’s a beautiful dish, glossy and colorful, and the soft roasted vegetables and crunchy celery make for an interesting texture. It’s typical of dishes created by our partner and talented cook Laura Branca, who brings her Armenian heritage to our literal and figurative “table.” Picture a small, beautiful woman mixing an enormous bowl of some pilaf or other and coming up with a lovely, perfectly seasoned dish every time.” 
– The Moosewood Collective

More Roasting Recipes from Cookstr
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What’s New on Cookstr:
Beef Cheeks and Wine Tamales
  by Alice Guadalupe

 
 
“For me, beef cheeks are simple and sublime, and this recipe makes them so. It is almost like making stew or an easy version of boeuf bourguignon. Make this even simpler by using a slow cooker or pressure cooker.” 
– Alice Guadalupe, Tamales 101
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2 Comments leave one →
  1. November 10, 2014 9:44 am

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    anything completely, however this post offers pleasant understanding even.

  2. November 22, 2014 9:02 pm

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