Imagine this: Your dinner guests are seated around the table, waiting for you to parade out the main course. You triumphantly carry it in on a platter. Oohs and ahs ensue.
What did you picture on that platter? A bronzed turkey, perhaps? A hulking roast? Lobster à l’Américaine? It probably wasn’t vegetables, which have long been entrenched in side-dish territory. But the wow factor isn’t restricted to animal flesh. I’d argue that elevating vegetables to star status is a better display of your culinary chops — and a more unconventional and surprising one — than showcasing a piece of meat.
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