Elevate your salad and side-dish game at once. When blasted in the oven and flecked with a bit of char, radicchio mellows and gains some sweetness while still retaining just the right amount of bitterness. Here, it’s paired with acidic (syrupy balsamic) and fatty (creamy cheese) ingredients to make a knife-and-fork salad with balanced flavours.
You can use either of the popular varieties of radicchio—round Chioggia or slender Treviso—in this recipe, but if using a large head of this colourful member of the chicory family, you can slice it into quarters for 4 servings. Radicchio can also be prepared on an outdoor grill.
When some people say they don’t like slightly bitter-tasting walnuts, it could be because they have only tried nuts that have turned rancid. The delicate omega fats in walnuts are prone to turning unpleasant tasting fairly quickly. So, it’s best to stash them in your fridge or freezer and purchase walnut halves when possible, since their smaller surface area delays the rancidity process.
Preheat oven to 350 F (180 C). On baking sheet, place walnut halves and roast for 12 minutes, shaking pan halfway through cooking time, until nuts are a couple of shades darker. Be careful not to burn nuts. Remove nuts from oven and raise heat to 400 F (200 C).
Brush radicchio halves with oil and season with salt and pepper. Line baking sheet with parchment paper or silicone sheet and place radicchio cut-side down. Roast in preheated oven, turning once, until leaves look shrivelled and radicchio has darkened, about 12 minutes.
Meanwhile, in medium saucepan, place balsamic vinegar, honey, and red pepper flakes. Cook over medium-high for 4 to 6 minutes, or until vinegar is reduced by about half (should be a pourable syrup consistency). Watch pot closely so vinegar does not become too thick.
Place radicchio wedges on each of 4 serving platters. Drizzle with balsamic reduction and sprinkle with blue cheese, parsley, and walnuts.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.
This dark beer-marinated chicken uses the convection setting on your oven to create a crispy skinned bird. Convection cooking circulates air around the meat, crisping it like rotisserie without needing a spit or a lot of oil, similar to an air fryer (which you can also use!). If you don’t have a convection setting on your oven, you can simply bake the chicken for longer at the same temperatures as below, until a meat thermometer inserted in the thickest part of the thigh reads 165 F (74 C). You can use any dark beer, but our pick is, obviously, something German. Oktoberfest barbecue You can also grill the whole chicken on a barbecue—which makes for an impressive presentation and a gorgeously crispy bird—but it’s best to spatchcock it first (take out the backbone) so it cooks more evenly and quickly. Make it fast! If you don’t want to make an entire chicken—or if you want your dinner to cook faster—use this marinade (without stuffing the chicken cavity) on chicken breasts, thighs, or iron-rich chicken livers instead.