30 Recipes for *Intentionally* Burnt or Charred Foods
Uhhh, we meant to do that?
Michael Graydon + Nikole Herriott6/30Charred Romaine with Tomatillo Dressing
Charred to a crisp: Not a statement usually associated with salads, but delicious nonetheless in this Mexican-inspired romaine number from Rose's Luxury, the No. 1 Best New Restaurant in America for 2014.
Christina Holmes13/30Marinated Tofu with Peanuts and Charred Bean Sprouts
“At home I cook quick, healthy, and vegetarian,” says chef Peter Serpico, of Philadelphia's Serpico. Cue this soy-and-ginger-marinated tofu that tastes way better than takeout.
21/30Charred Corn Husk Oil Dressing
Corn husks can be transformed into a surprisingly flavorful oil. At Seäsonal, this vinaigrette is tossed with Bibb lettuce, radishes, and crisp pumpernickel croutons.
26/30Orecchiette Carbonara with Charred Brussels Sprouts
Chef Philip Krajeck, of Rolf and Daughters, Nashville, says the key to this dish is getting a good char on the brussels sprouts, which helps balance the richness of the porky, eggy sauce. Salt draws moisture out of the leaves, which might make them soggy, so he doesn’t season them.
