People often confuse coconut butter with coconut oil. Coconut oil contains only the oil from the coconut, whereas coconut butter is made from coconut flesh, so it retains more nutrients. Coconut butter is made by blending dried coconut into a paste-like consistency that is similar in texture to nut butter.
They simmer in stocks, accentuate pot roast and stand in as a crunchy, good-for-you snack between meals. But in the hands of deft chefs, taken-for-granted carrots are fast becoming the highlight of the dinner table.
“Carrots have a nice bright flavor, sweet, with the slightest bit of bitterness and astringency,” says Rob Marzinsky, executive chef of Fitler Dining Room, in Philadelphia. At the restaurant he combines a melange of carrots — yellow, white, Purple Haze and Kyoto red among them. The baby ones are roasted with whole spices and coffee beans, while the larger varieties are sauteed in shallot, ginger, jalapeno and the North African spice mixture, ras el hanout. Marzinsky then pairs them with farro from nearby Castle Valley Mill that’s dressed in ginger-carrot vinaigrette, a “pesto” made with carrot leaves and tangy yogurt.
Long a mainstay of South Asian cooking, turmeric adds zing to curries and other dishes. But it has also been used in Eastern cultures for thousands of years for its medicinal properties. More recently, turmeric has caught the attention of Western researchers who have been studying the herb and its potential health benefits.