Japanese artist Yusuke Asai is back with another mesmerizing, large-scale installation. But instead of working with mud like we’ve seen before, he takes a more conventional approach and paints on an unusually-shaped
Prepare to have your mind blown. If you're anything like us, you would eat a lot more beets, pomegranates, and kiwis if you could just figure out an easy way to prep them. Luckily, some of our favorite
Ingredients Roasted Brussels Sprouts 2 tablespoons very thinly sliced cilantro stems, plus 1/2 cup leaves • 3 tablespoons chopped mint • 2 pounds brussels sprouts (smaller ones are better) • 2 tablespoons
Author Notes: Cardamom keeps sneaking its way into my recipes as of recent -- its unique versatility to play sweet or savory roles makes it a great spice to play with. Here it partners with the humble
Author Notes: Cauliflower poached in a winey, punchy broth, then roasted -- whole -- results in a brown and crackly masterpiece. Topped with a creamy, tangy sauce, Alon Shaya's cauliflower is pure genius.