If PaulKahan says, 'Cook, *then* marinate,' you better believe we're cooking, then marinating.
I want my weeknight dinners to be easy. I want my dinners with friends to be easy. Essentially, I want to feel calm, cool, and collected anytime I bring a plate or platter of food to a table of hungry diners. Radical, I know. And in Paul Kahan'sThroughout the book, the chef details 13 tenets, each with a dedicated chapter, for dinner party home-runs . Most of these chapters start with a base recipe that you'll nearly have memorized by the second time you've made it.
But then those base recipes are followed by a number of fully composed dishes that elevate the base into something extraordinary.," Kahan suggests pan-searing root vegetables—beets, turnips, sweet potatoes, or any other root you like—and then roasting them in the oven with herbs until fork-tender. The base recipe then instructs you to toss those roasted roots into a marinade of citrus or vinegar, chile flakes, honey, and oil.
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