F&W Executive Food Editor Tina Ujlaki applies her incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.
I especially love knobby, gnarly North-American-native Jerusalem artichokes raw, thinly sliced in salads or as “chips” for dipping. The good news is that you don’t have to peel them. I always look for the least knobby ones because they’re the easiest to scrub clean (I use a veggie-reserved toothbrush that lives in the dish rack).
Whether you buy them at the farmers’ market or the supermarket, be sure the tubers are superhard. They’re also delicious oven-roasted until tender and creamy. Here are two of my favorite recipes: Shaved Sunchoke Salad with Parmesan and Arugula and Roasted Sunchokes with Buttery Bagna Cauda.
Related: Fantastic Artichoke Recipes
Delicious Roasted Vegetables Dishes
Grace in the Kitchen
Okra gets charred and tender on the grill; tossing it with lime and store-bought curry paste gives it great flavor. / © Con Poulos
Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.
We've done a few really great okra recipes over the years. The ones I love the most have been grilled or pan roasted until lightly charred and tender. The recipe I developed for our September three-ingredient story uses grilled okra that gets glazed with a simple dressing of Thai red curry paste, lime juice and olive oil. It's so easy and quick, it almost doesn't feel right to call it a recipe, but sometimes the simplest things can have the most complex flavors. SEE RECIPE »
Related: More Great Okra Recipes
Grilled Vegetable Recipes