Good morning! Today we have for you:
Hail kale Caesar pasta salad
I’m a good eater, as you might expect. But I do have my eating quirks and preferences. I don’t like raw celery unless it’s chopped into small pieces (it’s the strings). I like bananas best when they’re still green. And I like a kale Caesar more than a romaine Caesar. Sturdy, assertive Caesar salad dressing, I think, deserves an equally sturdy, assertive canvas. I do enjoy the refreshing crispness of romaine, but I really love how kale, especially when massaged with the dressing, softens into and absorbs those umami flavors. Dan Pelosi must also understand this, because he’s made us a kale Caesar pasta salad. His dressing is an easy-to-pull-together mix of mayonnaise, Parmesan, anchovies, garlic, mustard and lemon; if you can’t find baby kale, simply slice the Tuscan kind into ribbons. Panko (or homemade bread crumbs) adds crunch, and — unlike with a romaine Caesar — leftovers are happy to hang out in the fridge for several days. Reviews are already trickling in, and they’re glowing (and helpful!): “Dan’s recipes are always delicious and this is no exception!” writes Nicole, a reader. “Do not skip the breadcrumbs as they add great flavor. My only regret is not using a bigger bowl because I couldn’t fit as much kale as I wanted. Use a really big bowl!” Featured Recipe Kale Caesar Pasta SaladToday’s specialsChicken thighs with fresh plum agrodolce: If I bring home a perfect, crisp red plum, it goes straight into my mouth. If I bring home a slightly mealy red plum, it goes into this five-star Samantha Seneviratne recipe, where plums simmer with sherry vinegar and honey to make a sweet-sour sauce for boneless chicken thighs. You can find five more easy ways to cook with summer stone fruit here. Broiled fish with lemon curry butter: You had me at “lemon curry butter.” And “Melissa Clark.” And “broiler” (which I’m trying to use more often, given that it’s right there and cooks fish in a flash). Iced matcha latte: I love a matcha latte, but I do not love paying [redacted] for a matcha latte. With this simple recipe from Zaynab Issa and some “affordable and flavorful” matcha, I can make as many as I like, iced or hot, at home.
And before you goMaybe you, like me, don’t live in New York City. Maybe you do, but you don’t want to wait in line to try Golden Diner’s plush, beloved pancakes. Or maybe, regardless of residence, you’ve had the Golden Diner pancakes and want to eat them again and again. We’re all in luck, because Genevieve Ko has adapted the chef Sam Yoo’s recipe for those glorious golden beauties. Click here or on the image below to watch them being made:
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