Turmeric is a rhizome or rootstock of a South Asian member of the ginger family. As the major ingredient in curry and a cheaper alternative to saffron, it is commonly used in Indian, South Asian, and Middle Eastern cooking as much it seems, for its color as for its flavor. In fact, in the past turmeric was used for dyeing textiles and fabrics, for making cosmetics, and even for religious and cultural ceremonies, Hindu and other, especially in India. Turmeric is considered to have medicinal uses and is even being studied currently for its potential cancer-fighting properties.
In this dish, the turmeric pairs up with cumin, coriander, and paprika to spice up roasted root vegetables and give them an unexpected and exotic twist. First the vegetables are roasted in a very hot oven, an unorthodox method we first came up with at Lucques. We were having problems when working with baby vegetables, unable to get the sear and caramelization we wanted without overcooking the vegetables. Even with our deck oven cranked to 550°F, the results were either tender and pale or nicely browned and mushy.
My longest-running kitchen employee, Rodolfo Aguado, who started working for me as a surly fifteen-year-old dishwasher at Campanile and now runs our very busy catering department (and has three kids of his own), came up with the brilliant idea of preheating the sheet pans before placing the vegetables on them. It really works wonders: you get a great roasted sear and can control the tenderness-versus-mushiness issue as well.
You’d never know by looking at my chubby exterior, but during the week we focus on a variety of healthy meals at home in an effort to balance the overindulgence, tastings, and big dinners that usually fill our weekends. And even if it weren’t for this health focus, if anything it’s to give my palate a rest from overactivity. But that doesn’t mean I enjoy sacrificing flavor because I do not; I need meals that incorporate great tastes as well as make me feel fantastic. When I read that the editors of 
It doesn’t seem that long ago that I visited with Janice Cole at an International Association of Culinary Professionals (IACP) conference when she told me she was working on a cookbook. She explained that this book would not be just a collection of recipes. It would also tell the story about her experiences during her first year of raising her own hens. I was intrigued. I had no idea Janice Cole had chickens. She lived in the city, for heaven’s sake, in a suburb of St. Paul, Minnesota. Yet she was raising chickens in her back yard.
I always think one of the nicest things to bring home from vacation is a souvenir cookbook from a spot you love. Miz Wilkes’ Boarding House in Savannah comes to mind and on the other end of the spectrum, Nobu or Suzanne Goin’s pick one (AOC, The Tavern, The Larder...).