My friend Kayla came to the Kitchen for lunch this week. I set her plate in front of her — red and gold potatoes, Brussels sprouts, cauliflower, carrot spears, crimson peppers and sweet onions, all roasted and gorgeous and piled atop a swirl of luscious bright green chimichurri sauce. She dipped a pinkie into the sauce and gave it a taste.
“I would love to know how to do this,” she said. “Where do you even start?”
It’s such a good question. Where do you start? Continue reading “Good Food Daily”