Savory Roasted Chickpeas

I have made these chickpeas with such enthusiasm for so long that I should have shared them with you long before. You know how much I love┬ácandied chickpeas, but this savory version is even easier to make. I frequently sprinkle them on top of loose and saucy dishes, and we sometimes eat them as a regular side dish. They are crispy and satisfying, delicious, nearly effortless to prepare, and kind of addicting. And if you have any leftovers, they also … Continue reading

Charred Cauliflower & Shishitos in Loaded Olive Oil

I came across this recipe in Saveur and thought little of it because I didn’t realistically foresee myself buying shishito peppers. In fact, I flagged just about every other cauliflower recipe included in the magazine but this one. And then, browsing the aisles at┬áTrader Joe’s, I saw them- shishito peppers! No coincidence, this cauliflower beauty was meant to be. And get this…the sauce has chocolate in it. To make this stunning side, get a head of cauliflower (about 24 ounces) … Continue reading

Crispiest, Crunchiest Brussels Sprouts

This recipe makes my favorite brussels sprouts of all time! Around the time of the great apple haul of 2013, I dined at Zentan and ate the best brussels sprouts I had ever encountered. The brussels sprouts were peeled down into their individual leaves, likely flash fried, and served bejeweled with thin slices of spicy red peppers. They were so incredible that we placed a second order for them and noticed other tables doing the same. I HAD to recreate … Continue reading