Frozen vegetables that rival fresh? Milk Street Director of Education Rosemary Gill shows us a simple technique for taking almost any frozen vegetable and turning it into something with a deep char, great texture and great aromatic flavor. The most important pointer is to use frozen vegetables straight from the freezer—no thawing. If you can do that, you can crispy, flavorful vegetables, whether you're cooking frozen broccoli, Brussels sprouts, asparagus or anything else. Follow Rosemary's easy and versatile formula and those frozen vegetables will start to look a whole lot more appealing. #milkstreetathomevideos
The author and bakery owner reveals her tips for perfect biscuits, cakes and cookies.