Cookbook writer Rozanne Gold kicks off our three-ingredient challenge and explains how to make delicious dishes with just a handful of ingredients!
It’s apple picking season, and if you’re searching for ways to use all the apples available this time of year, two experts are here to offer advice. Rozanne Gold, James Beard award-winning chef and author of 13 cookbooks, including her most recent, Radically Simple, and Elizabeth Ryan of Breezy Hill Orchards in the Hudson Valley, talk about the range of apple varieties and what to make with them.
Chef Rozanne Goldwas on the Lopate Show recently to share her recipes and ideas for ringing in 2012 on any budget. She also shared what her favorite comfort food is and her love of cheap ice cream.
Winter vegetables—like beets, kohlrabi, celery root, rutabaga, and cabbages—appear week after week at the farmer’s markets this time of year. Award-winning chef Rozanne Gold and Alice Walton, farm coordinator for Katchkie Farm, talk about which vegetables are in season this time of year and how to prepare them. Rozanne’s most recent cookbook is Radically Simple.
On Wednesday cookbook author Rozanne Gold and farm coordinator for Katchkie Farm, Alice Walton, were on the show to talk about winter vegetables, which are plentiful but often overlooked. It can be hard to know what to do with rutabagas, turnips, cabbages, beets, and celery root. Here are a few of the recipes that Rozanne and Alice brought up during the interview.
Listen to that interview here.
What is chef Rozanne Gold's favorite comfort food? Find out here.
Chef Rozanne Gold discusses the art of simplicity in cooking—combining a few essential ingredients with minimum effort to create delicious food. In her new cookbook, Radically Simple: Brilliant Flavors with Breathtaking Ease, she demonstrates how a little amount of time, simple techniques, and a limited number of ingredients can create dishes bursting with flavors. It includes 150 recipes, including 10-minute salads and soups that take less than 5 minutes.