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It s no surprise that this bright red peppery condiment finally has its spot in the limelight. Spicy sauces and oils enliven food, and it seems like everyone is always looking for more to add to their pantry. The chile (or chili) oil trend is inspired by Sichuan chile oil, a staple from the southwestern Chinese region of Sichuan, and it s one you can try at home: Sizzling chiles in heated oil to create a flavorful condiment is a versatile technique embraced by many cultures, and it s so simple to try. homemade chili oil in small container Image zoom Credit: getty images / Svetlana Monyakova ....
1/3 cup pistachios, toasted and roughly chopped, for serving Grated lemon zest, for serving Directions Preheat the oven to 450°F. Bring a large pot of water to a boil. Gently submerge the romanesco halves in the water (you want them to keep their shape), cover, and boil for 5 min. Carefully transfer the romanesco to a plate or a baking sheet lined with paper towels, and let it air-dry until the steam has dissipated, about 20 min. Don’t skimp on this step; still-steamy and damp romanesco won’t crisp in the oven. Place the romanesco on a baking sheet, cut sides down. Drizzle all over with 2 tablespoons oil, and season well with salt. Roast until the cut sides are golden, 15 to 20 min. Flip, and roast until romanesco is golden all over and even a little charred in places, 15 to 20 min. more. You’ll know it’s done when you can easily slide a knife through the middle. Set aside. ....
Roast your winter vegetables. “Heads of cauliflower, broccoli, and Romanesco are indulgent and beautiful when they’re roasted whole,” says Grinshpan. “They’re fun to serve too. Place the head on the table with a knife, along with toppings, and let everyone dig in.” To cook your whole veg to perfection, follow these steps: Blanch the head for a few minutes in salted boiling water to ensure that it’s tender in the middle. Let it air-dry so the steam rises out and the water dissipates. Douse with extra-virgin olive oil and salt, and roast in a 450°F oven. If you want to serve your winter vegetables in bite-sized pieces – and make them tender inside and golden outside with a delicious, caramelized flavor – you ll need to give them a different roasting treatment. “Doing this transforms hearty vegetables like squash and broccoli from good to fantastic,” says Grinshpan. ....
When to Swap and When Not To If a recipe calls for melted butter, it s pretty safe to use olive oil instead. These baked goods are typically more moist and a bit dense, such as firmer cakes, muffins, quick breads, brownies, and granola. Adapt your favorite or try some of these as starters: Orange-and-Poppy-Seed Sheet Cake, Chocolate-Cherry Granola Bars, Pecan Blondies, and Banana Nut Muffins. On the other hand, olive oil does not make for a great swap in recipes that call for room temperature butter; these recipes almost always have a step called creaming where room temperature butter and sugar are beaten until light and fluffy. The creaming technique creates light, airy cakes and this can t be achieved with olive oil. When this is the case, it s best to stick with butter. ....