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Vegetables's posts - English uPOST

Jan 22, 2020 at 19:11. 17 comments

Here’s a classic no-nonsense creamed spinach, the way it was meant to be

Here’s a classic no-nonsense creamed spinach, the way it was meant to be

My family historically preferred their green vegetables a bit gilded. When I was growing up, my dad was famous for the cheese sauce he made for the ubiquitous watery frozen vegetables that always appeared between the protein and starch of the day. This, as I recall, involved grating large amounts of Hoffman’s Super Sharp processed cheddar into a bowl, adding milk, and microwaving it in...

17 Comments

Allison Robicelli Allison Robicelli Jan 22, 2020 at 02:30. 16 comments

Walnut-stuffed eggplant is a showstopper of a healthy meal

Walnut-stuffed eggplant is a showstopper of a healthy meal

My mission in 2020: Eat more vegetables. I actually really love vegetables , but the realities of modern life—like needing to rely on takeout meals while out and about, or being forced to eat 35 Hot Pockets for the sake of my career—can make it hard to eat as many greens as I should. So, I’ve started making vegetables the main dish when preparing weeknight dinners, only giving in to my...

16 Comments

Jan 16, 2020. 20 comments

Don’t fear beets, make them your friends

Don’t fear beets, make them your friends

When I was a kid, I had zero interest in beets. They either came sliced in glass jars or comprised the base for the pinkish borscht that my mother loved to eat. Right after college, I began hanging out in Detroit’s Greektown, where beets were a dark purple component in Greek salads. I gingerly tried them, and found if I covered them with enough dressing and feta, I could get them down.

But as...

20 Comments

Aimee Levitt Aimee Levitt Jan 14, 2020. 8 comments

Panera aims to make its menu 50% plant-based by next year

Panera aims to make its menu 50% plant-based by next year

Panera Bread, inventor of the “St. Louis bagel,” has made a noble New Year’s resolution: by 2021, CEO Niren Chaudhary told Business Insider, the chain aims to get away from its carb-based roots and make half the offerings on its menu entirely plant-based. Currently about a quarter of Panera menu items are vegetarian, though Chaudhary added, “With just one customization, 60% of our menu is...

8 Comments

Allison Robicelli Allison Robicelli Jan 14, 2020. 1 comments

Glazed turnips are a sweet update on a bitter root vegetable

Glazed turnips are a sweet update on a bitter root vegetable

It wasn’t too long ago that the mere utterance of the words “Brussels sprouts” would cause most Americans to wince, twisting their faces into scowls of disgust. Brussels sprouts were, for several generations, commonly prepared by boiling, a process that makes them smell and taste like farts. It’s no surprise that these feelings of revulsion often extended to other vegetables like broccoli,...

1 Comments

Allison Robicelli Allison Robicelli Jan 08, 2020. 23 comments

Make this golden garlic toum and you’ll be in stinking ecstasy

Make this golden garlic toum and you’ll be in stinking ecstasy

I am one of those people who does not believe in the concept of “too much garlic.” I use garlic in savory cooking the same way I use vanilla in baking: It just needs to be there, because without it there will always be a subtle emptiness—a perpetual nagging feeling, knowing that the dish could have been so much better if the cook didn’t hold back and followed their heart. There are times when...

23 Comments

Allison Robicelli Allison Robicelli Jan 08, 2020. 18 comments

Scientists discover the real paleo diet included lots of starchy vegetables

Scientists discover the real paleo diet included lots of starchy vegetables

May 2019 was an exciting time for fans of both ancient history and starchy vegetables, as archaeologists announced they had discovered the charred remains of roasted plant starches inside a 120,000-year-old hearth at the Klasies River Caves near the southern coast of South Africa. Now, things have gotten even wilder: Archaeologists have announced the discovery of charred vegetable fragments...

18 Comments

Allison Robicelli Allison Robicelli Dec 03, 2019. 18 comments

Curly Endive Piccata will make you believe in leaves again

Curly Endive Piccata will make you believe in leaves again

I’ve never been able to muster that much enthusiasm for the bitter leafy greens of winter. Do I like them? Sure. Do they enthuse me? Not in the slightest. It’s been over a decade since we discovered that kale can actually be edible, and what sort of exciting advancements in green-eating have we had since then? Other leafy greens, like curly endive, need breakout recipes that will convince us...

18 Comments

Aimee Levitt Aimee Levitt Nov 16, 2019. 21 comments

Hate vegetables? Blame your parents

Hate vegetables? Blame your parents

For years I blamed myself for not liking vegetables. It was my fault for continuing to eat like a child even though I was well into adulthood. The only time in my life I ever consistently ate vegetables was the summer I was eight years old and our garden actually yielded produce instead of weeds. I’ve tried to recreate that period by spending too much money on vegetables at farmers markets,...

21 Comments

Oct 14, 2019. 15 comments

Glazing takes roasted vegetables from earthy to out of this world

Glazing takes roasted vegetables from earthy to out of this world

You may already know the basic technique for roasting vegetables: Chop vegetables into bite-sized pieces, toss them with olive oil and salt, spread them on a cookie sheet, and pop them into a hot oven. Within an hour, you’re done.

But are you ready to upgrade to a more flavorful way to prepare them? Glazed and roasted vegetables are little more complicated, but they’ll make you feel like...

15 Comments

Allison Robicelli Allison Robicelli Oct 03, 2019. 13 comments

Here's how to turn your healthy food scraps into something delicious

Here's how to turn your healthy food scraps into something delicious

We know that wasting food is bad for planet, and according to this article in Australia’s Daily Mail, it could be bad for us, too. Some of the stuff we throw in the trash without much consideration is packed with vitamins, minerals, and fiber, all those things could make you feel slightly less guilty when you’re stuffing your face with candy. While some of these items will come as no surprise...

13 Comments

Allison Robicelli Allison Robicelli Sep 11, 2019. 20 comments

Apparently kids love vegetables and you’re just a terrible parent

Apparently kids love vegetables and you’re just a terrible parent

According to a new study in The Journal of Nutrition Education and Behavior, children are more likely to eat vegetables if they’re offered a wider selection of vegetables to choose from. According to me, a culinary professional who also happens to be the mother of two adolescent boys: HAHAHAHA ohhhhh man that’s cute.

Of the many, many, many things being a parent has taught me, it’s that kids...

20 Comments

Kate Bernot Kate Bernot Jul 18, 2019. 1 comments

How do you remove the dang silk off corn? Don’t even bother.

How do you remove the dang silk off corn? Don’t even bother.
Burning QuestionsBurning Questions is The Takeout's Q&A feature that satiates your food and drink curiosities  

Like any good American, I love corn in all its forms, but sweet corn-on-the-cob is in a league of its own: crunchy, nostalgic, and slippery with butter. But nothing in life is truly perfect. Those damn corn silks, the thin hairs that snake and snag between the kernels, slow down what...

1 Comments

Kate Bernot Kate Bernot Jul 03, 2019. 18 comments

How to use garlic scapes in your cooking

How to use garlic scapes in your cooking

Garlic scapes are an easy impulse buy at the farmer’s market. Vendors lure you in with the promise that these green curlicues are only available for a few short weeks every year (see also: ramps), plus scapes are shaped like a Dr. Seuss invention. “How fun, I’ll take six!” But what to actually do with them once you’re home?

I didn’t buy my garlic scapes, actually; they grow wildly from the...

18 Comments

Kate Bernot Kate Bernot Jun 13, 2019. 24 comments

Survey claims America’s favorite vegetable is broccoli and we call B.S.

Survey claims America’s favorite vegetable is broccoli and we call B.S.

I don’t know what your angle is here, Green Giant, but something’s amiss. A new survey from the frozen and canned vegetable company proclaims broccoli America’s favorite vegetable—and by an overwhelming margin. Broccoli? Her?

The survey was based on an open-ended Suzy poll of 5,000 Americans conducted this spring. A few rogue states dissented from the green wave, with Arkansas choosing...

24 Comments

Kinja Kinja May 30, 2019. 10 comments

Olive Garden falls into the sweet carb-less embrace of the zoodle

Olive Garden falls into the sweet carb-less embrace of the zoodle

The zoodle remains ascendant. After helping save the soul of Noodles & Co. in spectacular fashion , the zucchini “pasta” continues its quest to achieve total annihilation of the traditional noodle by making further inroads in a garden. The garden. The Olive Garden.

The O.G.’s latest menu addition is Zoodles Primavera, in which the non-pasta pasta is tossed in a light basil cream sauce with...

10 Comments

Kinja Kinja May 23, 2019. 11 comments

Washington legalizes human composting, if you’d like to become future veggies

Washington legalizes human composting, if you’d like to become future veggies

On Tuesday, Washington became the first state to legalize composting as a method of dealing with human remains, an alternative to traditional burial or cremation. The Associated Press reports that the legislation, now signed by Governor Jay Inslee, will allow facilities licensed to do so to provide “natural organic reduction” as a service. That process, per the AP, “turns a body, mixed with...

11 Comments

Kinja Kinja May 02, 2019. 6 comments

The Obamas making a kids’ food show called Listen To Your Vegetables & Eat Your Parents

The Obamas making a kids’ food show called Listen To Your Vegetables & Eat Your Parents

Netflix has made a number of big gets in recent years (hi, Beyoncé, love your work), but none was perhaps bigger than Barack and Michelle Obama. Perhaps you’ve heard of them? They’re new to the world of television, but have done well in other fields. Last year, the streaming service signed a multiyear production deal with the couple, who will produce film and television projects for the...

6 Comments

Gwen Ihnat Gwen Ihnat Apr 24, 2019. 24 comments

If you had to pick a non-French fries accompaniment for burgers, what would it be?

If you had to pick a non-French fries accompaniment for burgers, what would it be?

“Burger-and-fries” is right up there with peanut butter and jelly as a classic combination. But French fries, it could be that your time has come. French fries can be indisputably delicious, but they’re far from guaranteed. Some are soggy, some aren’t seasoned well, some are just not the right shape . Maybe it’s time to give fries a break.

Once you cast French fries (and similar potato...

24 Comments

Kevin Pang Kevin Pang Apr 18, 2019. 10 comments

Why you should consider charring your cucumbers

Why you should consider charring your cucumbers

A quick note about Abra Berens: I first heard of her name four years ago when she was running a cafe called Stock, inside a locavore grocer/butchery in Chicago called Local Foods. Berens was one of the first people I’ve heard speak with any authority about combating food waste, and at Stock she was practicing what she preached.

But as Stock’s chef, Berens—who began her career at Zingerman’s...

10 Comments

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