Padma Lakshmi highlights the significance of using seasonal vegetables in cooking, viewing it as a major culinary sin to overlook them. In her experience, in-season produce not only tastes better but is also more nutritious and cost-effective compared to off-season alternatives. Lakshmi has a plant-based culinary background influenced by her Indian heritage, which provides her with a deep understanding of spices and flavoring food without excessive fats. Her grapefruit salad recipe showcases her commitment to utilizing seasonal ingredients for optimal taste.
The biggest sin a person can make in cooking to me is not using the bounty and diversity of vegetables we have, especially right now in summer and in fall and in spring.
When harvested at peak ripeness, in-season produce can taste better, be more nutritious, and even cost less than buying those same vegetables in the off-season when they must be imported.
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