Author: Chef M
Ranch salad is having a moment! Grilled salad is having a moment! Put them together and, oh man, this may count as a lifetime moment. Smoky shiitake bacon is a crunchy contrast to the rich, creamy, herby dressing. But the real fun part comes with grilling the romaine, making it a charred and warming salad that will make you want salad for dinner, even in the middle of winter.
Flipping through Veganomicon, it came as quite a shock to us that there were no kale salad recipes. Not a one! A decade ago we were only on the cusp of the kale revolution and had no idea how this chewy, leafy, cruciferous veg would rule everything around us. Happily, vegan Caesar salad still, after all these years, reigns supreme as the most requested salad recipe. And it’s arguably even better made with kale. Here’s a simple and ridiculously flavorful variation on vegan kale Caesar, made all the richer and satisfying with plenty of tahini. While salad purists will want…
Pick up a peeled and cored pineapple in the produce section; the flavor is far superior to canned rings.
Fresh Mexican chorizo (found near the bulk raw sausage) teams up with ground pork to add bold flavor to these wraps; use it instead of dry-cured Spanish chorizo. Leftover pickled carrots and jalapeños make a zesty sandwich topper.
To make this even more like a classic Indian mango lassi, add up to ¾ cup more water (and drink it any time of day).
Pasta and meatballs are a perfect match, but for a unique spin on this classic duo we turned to lamb instead of beef or pork, and to orzo instead of spaghetti, and we enhanced the dish with fresh, bold Greek flavors like mint, oregano, and cinnamon. A panade a simple paste made from Greek yogurt and panko kept the meatballs moist and lent the dish welcome tangy flavor. We used our Dutch oven to deeply brown the meatballs and create lots of flavorful fond in the pot. Using some of the rendered fat to cook our aromatics gave our orzo…
Nothing is more comforting on a cool night than a flavorful bowl of hearty beans and sausage. For a new take on this simple dish, we paired creamy, tender white beans and robust kale with meaty Italian sausage. We wanted the sausages to be napped in a velvety sauce, so we started by pureeing some of the cannellini beans and canned diced tomatoes. The canned tomatoes’ juices and some chicken broth deepened the flavor of the puree and gave it just the right consistency. Next, we ensured that the sausages held their shape by pricking the casings with a fork…
This most traditional of British Sunday roasts uses goose fat to add extra crispiness to the roast potatoes. The red wine-based gravy makes the perfect complement to this main course and has everybody wanting ‘seconds’!