March 10, 2012
Total time: 25 minutes Servings: 4 to 6 1 cup fresh bread crumbs 2 cloves garlic, split in half lengthwise 1 teaspoon lemon zest Olive oil Salt 1 pound kale 4 teaspoons lemon juice 1 ounce Parmigiano-Reggiano, grated or shaved with a vegetable peeler 1. Toast the bread crumbs: Combine them in a small saucepan with the garlic, lemon zest and 3 tablespoons olive oil. Stir to coat well....
June 9, 1999 |
There's something about a stew of potatoes and kale that is irresistibly earthy. It's a combination that shows up in many cuisines, but to me it is quintessentially Italian. Problem is, most stews take so long to cook. Here's a trick: If you cut the potatoes into walnut-sized pieces, you can cook them in the same pot as the kale, and both will be done about the same time. Drain the potatoes and kale, but not too well.
January 20, 1994 |
What if I invited you to dinner, you accepted, and then I said, ". . . and I'm making my favorite dish of kale. . . ." Would you suddenly remember your Aunt Maude was due in town that night? But had I said, ". . . and I'm making a salad of warm purplish peacock kale with shreds of Gruyere cheese, balsamic vinegar and toasted pine nuts," Maudie might be persuaded to stay home. Now, when did you last tuck delicate leaves of summer kale into a tossed salad?
November 28, 2007 |
Parsnips: Why is it that people go crazy for carrots but ignore parsnips? They're among the sweetest of the root vegetables, particularly after they've gone through the first frost. With the first deep chill, enzymes in the root begin converting stored starches into the sugar the plant will need come spring -- it's the vegetable equivalent of transferring money from savings into checking.
June 11, 2003 |
SPINACH is so passe. Black Tuscan kale is the must-have vegetable of the moment. Also known as Cavolo nero, Lacinato kale, dino kale and dragon's tongue, this singular variety of dark green kale with super-bumpy leaves has been grown for centuries throughout the Mediterranean and is now appearing on at least a dozen Los Angeles restaurant menus, including Grace, De Mori and Cheebo.
February 9, 1995 |
Lately I've been thinking about rice and other grains, also pasta and beans. If a lot of your life is spent away from home, these are the foods that can make cooking easy and satisfying. Meat, fish and poultry are basic to our meat-oriented cuisine, but they are expensive and perishable. And if you freeze them, you may forget to thaw them in time for a meal. Beans and grain products, besides being cheaper, are easy to store and simple to cook.
October 14, 2009
Kale salad with cranberries and walnuts Total time: About 30 minutes Servings: Serves 4 to 6 Note: Adapted from "Love Soup" by Anna Thomas. Dinosaur kale is also known as black, Tuscan or lacinato kale. 1/2 cup dried cranberries 1/2 pound (1 large bunch) dinosaur kale or any young kale 3 ounces (about 4 cups) arugula or baby mizuna 1/3 cup Kalamata or other cured olives 1/2 cup chopped walnuts, or pine nuts 1 small sweet red bell pepper 1 tablespoon olive oil 1 tablespoon walnut oil 2 tablespoons aged balsamic vinegar, plus more to taste 1/2 teaspoon sea salt, plus more to taste freshly ground black pepper, to taste 1/4 pound blue cheese, feta cheese or sharp cheddar cheese, crumbled, to garnish (optional)
March 1, 2013 |
SouNo matter how hard you try, you can never be prepared for everything that might go on in a kitchen. And when something takes you by surprise, you have to think quickly. We've compiled a few random quick tips that might help you out if you find yourself in a bind. Please feel free to share your tips with us in the comments below. We'd love to learn more! Need to cover a pot or pan fast but can't find the lid? Use a baking sheet or cookie pan (the "lid of choice" in most restaurant kitchens)