Recipes and food adventures with Adam Roberts
Category
kale
-
Mustardy Chicken Thighs with Farro, Brown Butter Squash, Kale, and Bacon
Last night I was in the weeds: it was five o’clock, we had dinner guests coming at seven, and I had eight chicken thighs, a bag of farro, two Delicata squash, kale, and some bacon. Two Google searches later — one that landed me on a Thomas Keller recipe for Farro and Black Rice with…
-
Lentils with Pancetta, Anchovies, Sun-Dried Tomatoes, and Kale
|
When I wrote my cookbook Secrets of the Best Chefs over a decade ago, I stood in the kitchen of Beast, Chef Naomi Pomeroy’s then-flagship restaurant in Portland, trying to keep up as she made a giant batch of lentils. Every time I looked away, it seemed like she was adding a new ingredient: was…
-
Kale Pesto Pitza
When I went to college at Emory 3,000 years ago, there used to be a spot in Emory Village called Cedar Tree that sold “pitzas.” It was basically a piece of toasted pita bread topped with pizza-like toppings and the surprising thing was that it was really, really good. A dinner at Cedar Tree was…
-
Scrambled Eggs with Smoked Trout, Pickled Onions and Kale
Picasso had his blue period; I’m having my “smoked trout, pickled onion and kale” period right now. You may recognize these ingredients from some earlier posts this week–Fun Times with Farro, the very popular Chicken Sausage with White Beans and Kale–and now they’re all reuniting, once again, for a breakfast that had Craig and I…
-
Chicken Sausage, White Beans and Kale
Last week I was going to share with you a great weeknight recipe I came up with involving chicken sausage from Trader Joe’s (the garlic and herb flavor), mirepoix–that’s carrots, onions and celery for you amateurs–and white beans. That was it. Then, a week later, I made it again, only this time I added kale…
-
Spicy Chickpeas with Curry Leaves and Kale
Oh kale, you’re everywhere. You’re in my belly right now because I just had you for lunch (a raw salad that was a little too spicy from Little Dom’s Deli). You’re a fad, you’re a trend. You’re chips, you’re juice. You’re unavoidable in L.A. And here I am putting a recipe with kale in it…
-
The Best Casserole Ever
Hyperbole is a dangerous tool for food bloggers. Yes, it’s easy to call something “the best” this or “the most amazing” that but do it too often, and you start to lose credibility. “If everything’s the best,” you might think, “then what makes this one any more special?” Fair enough, ungentle reader, fair enough. But…
Share
