by Alia Akkam in Dining Out, December 7, 2015
by Amy Chaplin in Amy's Whole Food Cooking, December 9, 2014
Kale, once spurned for its obligatory green cameos at the childhood dinner table, has undoubtedly emerged as the most fashionable of vegetables. Its ubiquity certainly induces its share of eye rolls, but it “has entered into our culinary lexicon,” says Serena Bass, executive chef of the convivial Italian eatery Lido, in New York’s Harlem neighborhood. “It may not have the excitement of a new discovery any more, but like a tomato, it is far from done,” she says. “It’s what we turn to when we need an earthy punch in soups or salads and feel the urge to binge on B vitamins.” Read more
by Andrea Strong in Chefs and Restaurants, Dining Out, November 12, 2014
If you haven’t made a kale salad at home yet, here’s the perfect recipe to get you started. With roasted squash and the tahini dressing, it’s hearty enough to stand on its own as a light lunch, or a surprising addition to the dinner table. Plus, it’s super healthy, too.
Delicata squash contains the same health-promoting benefits of all winter squash varieties, and it’s high in beta carotene, antioxidants and vitamin C. Combine it with kale — another nutritional powerhouse with ample amounts of iron, calcium and chlorophyll — and you have a delicious fall salad you can feel great about eating. If you want to dress it up for a special occasion or a holiday meal, add some pomegranate seeds, a shower of shaved Parmesan, or a handful of toasted nuts.
by Katie Cavuto-Boyle in Healthy Recipes, February 7, 2013
If you’re talking about great seafood in Brooklyn, chances are you’re talking about the fish restaurant Bergen Hill, a snug outpost located in a quiet corner of Court Street in Carroll Gardens. The chef, Andrew D’Ambrosi, cooks out of a kitchen that seems to have been built for a doll, not a fully grown man. It’s about 3 feet by 5 feet and has no oven; it includes four induction burners, one sandwich press and a toy-sized electric oven. (Don’t complain about your kitchen!)
I often find myself cravings salads even in the heart of these cold winter months. In an attempt to nourish my body with seasonal ingredients I have been gravitating towards winter greens. This salad pairs raw lacinato kale with shredded Brussels sprouts, seasonal fruit and a few nuts for crunch. Not sure about raw kale? I say give this salad a try. It has been a life-changer for several people in my world.