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Salmon poached in green salsa and topped with baked chips

The French love to cook fish by poaching it in a flavoured liquid, usually a combination of white wine and water, leeks or onions, and some herbs. It’s a notably lean way to roll because there’s no fat involved. And the finished product is reliably tender because it has been cooked at a low temperature.

Recipes for roasted carrots, edamame hummus, roasted brussels sprouts

Chefs are devoting entire cookbooks to creative vegetable recipes.

Yotam Ottolenghi, who has four locations of his eponymous restaurant as well as Nopi in London, England, wrote “Plenty” and “Plenty More.” His newest cookbook, “Nopi,” also contains some spectacular vegetable dishes that are served at the high-end restaurant.