The food lab better home cooking through science ( PDFDrive ) 492

Micro-Steamed Corn with Garlic-Chili Butter Seared Brussels Sprouts with Bacon Pan-Seared Zucchini and Corn Mexican Street Corn Salad Pan-Roasted Pearl Onions Garlickly Sautéed Spinach Pan-Roasted Mushrooms with Thyme and Shallots Cryo-Blanched Green Beans with Fried Garlic Braised Asparagus Braised String Beans with Bacon Braised Leeks with Thyme and Lemon Zest Quick Chickpea and Spinach Stew with Ginger The Ultimate Creamed Spinach Glazed Carrots with Almonds Glazed Pearl Onions Glazed Turnips, Radishes, or Rutabaga Broiled Asparagus with Parmesan Bread Crumbs Roasted Brussels Sprouts and Shallots Roasted Broccoli with Garlic-Anchovy Bread Crumbs Garlic-Anchovy Bread Crumbs Roasted Cauliflower with Pine Nut, Raisin, and Caper Vinaigrette Roasted Mushrooms Extra-Sweet Roasted Sweet Potatoes Cheesy Hasselback Potato Gratin Ultra-Fluffy Mashed Potatoes Rich and Creamy Mashed Potatoes Super-Crisp Roasted Potatoes Crispy Semi-Smashed New Potatoes Buttery, Oniony Charred Hash Browns