Studio
Serves 6
Ingredients
- 2 Tbsp + 1 ½ tsp kosher or sea salt
- 2 lb fingerling or other waxy potato variety
- ¼ cup apple cider vinegar
- 1 medium shallot, minced
- ⅓ cup extra-virgin olive oil
- ½ cup capers, drained and patted dry
- 1 Tbsp Dijon mustard
- ½ Tbsp honey
- ½ cup thinly sliced scallion greens
- ½ cup finely chopped dill
- ½ cup finely chopped parsley
- ½ tsp freshly ground black pepper, more to taste
Serves 3 to 4
Ingredients
- 5 medium Yukon Gold Potatoes
- 1 Tbsp salt, more as needed
- 1/2 cup heavy cream Or whole milk
- 1/4 cup canned squash (OR pumpkin or sweet potato) puree
- 5 Tbsp unsalted butter, softened, divided
- 2 tsp freshly ground black pepper
- 1/2 cup finely chopped onion
- 1/4 cup fresh or frozen baby green peas (thawed if frozen)
- 1 tsp chopped chives
Serves 3 to 4
Ingredients
- 1 lb Brussels sprouts, sliced in half
- ¼ cup virgin coconut oil or extra-virgin olive oil
- ¼ cup unsweetened desiccated or shredded coconut
- Salt
- 3 Tbsp balsamic vinegar
- 1 Tbsp honey
- 1 tsp red pepper flakes, more to taste
Makes about 1 ½ cups
Ingredients
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2 ½ lb sweet onions such as Vidalia or Walla-Walla (about 4 medium)
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2 Tbsp extra-virgin olive oil
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Kosher salt
TIPS:
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Tip 1: Start with sweet onions. Although all varieties of onions work, starting with sweet onions eliminates the need to add sugar, as some other recipes suggest. Remember that onions are naturally sweet. When cooked for long periods with controlled heat, the sugars break down and transform into smaller sugar molecules, resulting in deep browning and concentrated sweetness.
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Tip 2: Slice the onions lengthwise. This helps them hold their shape without falling apart during the long caramelization process. Radial cuts are best because they deliver more uniform slices. Simply cut following the natural curve of the onion and its lengthwise ridges that run from top to root.
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Tip 3: Salt the onions at the start of cooking. This will draw out their moisture immediately. Consequently, they might take a little longer to start caramelizing, but the result is more even browning and a rounded flavor.
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Tip 4: Get a big pan. It’s absolutely essential to use a large skillet for this, a 12-inch cast iron pan is ideal. The pan might seem overcrowded when you’ve added all the onions, but they’ll slowly begin to shrink down as their moisture cooks off. Adding water in small amounts when the onions start to stick to the pan will loosen the fond (the flavor-packed browned bits that stick to the bottom of the pan) and prevent burning.
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Tip 5: Most importantly, be patient and don’t raise the heat. Some recipes advise that a pinch of baking soda will speed up the browning process; this is true, but don’t do it! The baking soda will turn your beautiful onion slices to mush. Caramelizing onions takes time, but it’s so worth it! As a reward for your patience, you get 1 ½ cups of silky sweet, caramelized bliss.
Serves 4
Ingredients
- 1 lb green beans, trimmed
- 2 Tbsp extra-virgin olive oil
- ½ tsp kosher salt, more to taste
- ¼ tsp crushed red pepper flakes, more to taste
- 3 large garlic cloves, minced
- 1 tsp lemon juice, more to taste
- 2 Tbsp hoisin sauce OR finely grated Parmigiano Reggiano, optional
TIP:
- For maximum blistering, be sure your green beans are very dry before you put them in the oven. And take time to arrange the beans in a single layer on the pan because contact with the pan’s metal surface promotes caramelization.