Shreds of lemon, lime or orange rind can brighten dishes and bring out the complex flavors of other ingredients, writes Rochelle Bilow. A sprinkling of zest elevates pasta dishes, and a tablespoon folded into scones, muffins or sweet breads highlights the baked goods' unique flavors.
London-based chef Yotam Ottolenghi shares tips for better on-to-the-go lunches for food-lovers who want to eat well even at their office desks.
"Choose to eat something at room temperature rather than hot; heat can often mask the many flavors in a dish," he says. "A lot of grilled and roasted dishes that people don't think to eat at room temperature work well -- if not better -- having been set aside to cool for a few hours: char-grilled Brussels sprouts with caramelized garlic and candied lemon peel or pistachio-crusted seared tuna with a fresh papaya and mango salsa, for example."
South American purple potatoes have found their way onto U.S. plates. The nutritious tubers taste similar to white baking potatoes but contain more vitamins and antioxidant levels similar to kale and Brussels sprouts, Karen Fernau writes.
Move aside broccoli, cabbage and Brussels sprouts, 2012 is the year of kale. Health nuts are shining the spotlight on the leafy, green veggie that is pumped with vitamins and antioxidants, and chefs are taking notice. "People are weird about Brussels sprouts and cabbage," said chef Nancy Longo, "but are willing to give kale a try."
The traditional green-bean casserole often is the only green vegetable on the Thanksgiving menu, but autumn offers hearty options such as kale, Brussels sprouts and broccoli, chef and cookbook author Kim O'Donnel writes. She recommends adding kale to mashed potatoes, turning Brussels sprouts into a slaw side dish and roasting broccoli pickup sticks in the oven.