Massaged Kale Salad with Vinaigrette and Herbs

Ingredients Kale (lacinato works best, but you can use any kind) 1 Tbsp fresh lemon juice sprinkling of salt Assorted fresh herbs, thinly sliced veggies, nuts, fruit, etc. 1/4 cup champagne vinegar, lemon juice, balsamic, or wine vinegar 3 Tbsp honey 1/2 cup olive oil salt and pepper to taste zest from 1 lemon 1Continue reading “Massaged Kale Salad with Vinaigrette and Herbs”

Gumbo Z’herbes

Adopted from Jubilee: Recipes from Two Centuries of African-American Cooking by Toni Tipton Martin All kinds of techniques give this dish body: Leah Chase’s version calls for a mix of roux and pureed vegetables to thicken; Nathanial Burton, coauthor of “Creole Feast: Fifteen Master Chefs of New Orleans Reveal Their Secrets,” thickens his green gumboContinue reading “Gumbo Z’herbes”