Lisa Jervis, cofounder of Bitch magazine and author of Cook Food: A Manualfesto for Easy, Healthy, Local Eating, has a particular bias against mushy, flavorless vegetables that are more steamed than roasted. To get that roasty, toasty flavor and texture, be sure to cut the veggies evenly, spread them out in the pan, and oil and season them generously. Plus, Jervis says, anything lower than 500 degrees Fahrenheit is baking, not roasting.
Started From - Umber Ahmad
Former investor banker Umber Ahmad recounts her road from Wall Street to running a bakery in the East Village.
In the latest episode of Roots, Jason Stratton tells how he went from studying avant-garde poetry in Spain to becoming the award-winning chef of Seattle's Spinasse, Artusi, and Aragona. Roots takes a deep biographical look into the world's most influential chefs to reveal their inspirations, Ancestry.com style except not really. **UPDATE: Stratton recently announced his departure from his killer restaurants, citing a need for a sabbatical out in the great wide world. Dude is gonna read some books and nod thoughtfully at art like whoa.
Covers tells a restaurant's story through its numbers. Here, Chefs Nicole Krasinski and Stuart Brioza reveal the stats behind their James Beard Award–winning restaurant State Bird Provisions in San Francisco.