Tag Archives: salad

Chicken Milanese

March 31, 2014 | By Adam Roberts | 16 Comments

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A strange thing has happened to me recently. I’ve been working on a play (don’t ask any questions! it’s too soon) and also going to the gym five days a week so that, at the end of the day, I wander into Trader Joe’s (underneath my gym) in a sort of daze, eager to just grab some things to throw a tasty dinner together. In other words: by shifting my professional focus, I’ve actually gotten better at my profession because most people who read my blog wander into Trader Joe’s in a similar state at the end of the day and want to know how to put something tasty on the table. So it may come as a shock to you that I was able to make this, what seems like a highly involved dish, after arriving home at 6:30 in no mood to make a highly involved dish. It’s Chicken Milanese and it’s a wham-bam-thank-you-ma’am kind of a weeknight dinner.

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The Clean Plate Club, Episode #4: Ruth Bourdain (Josh Friedland)

August 21, 2013 | By Adam Roberts | 8 Comments

We’re shaking things up this week with an exclusive one-on-one interview with the infamous/notorious/outrageous Ruth Bourdain, the brainchild of The Food Section’s Josh Friedland. In this exclusive one hour, in-depth interview, Josh opens up about Ruth Bourdain’s genesis, from avatar to book deal to James Beard Award to the front page of the New York Times. It’s a pretty terrific story and I thank Josh for taking the time to share it with us. If you want to listen in iTunes (like, in your car or at the gym), you can find it here. (While you’re there, take a moment to review the show, wouldya?)

Oh and if you’re curious about the farro salad that I make for Craig at the start…

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When Your Bad Lunch Ruins Someone’s Good Lunch

June 5, 2013 | By Adam Roberts | 20 Comments

If you read my newsletter, you know where this took place. On Monday I met my friend Rebecca Lando of Working Class Foodies for lunch. She’s celebrating, and rightfully so, the release of her brand new cookbook, appropriately called The Working Class Foodies Cookbook. You should definitely check it out, though that’s not what this post is about.

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Cherries in Salad

May 29, 2013 | By Adam Roberts | 5 Comments

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You know how people say “pretty please with a cherry on top?” but the visual you get, from that request, is of an ice cream sundae with chocolate sauce and whipped cream? From now on, I want you to think about salad. Because cherries taste really good in salad. No, not cherries from a jar, I’m talking about cherries that show up, in season (like: now) at the farmer’s market. Look at the cherries in the picture above (which I procured from the West Hollywood farmer’s market) and tell me you’re not craving cherries. Well, crave them in salad.

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Chicken Caesar Fit For The Gods

April 2, 2013 | By Adam Roberts | 16 Comments

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Warm Me Up, Cool Me Down (Your Serving Dishes, That Is)

April 2, 2013 | By Adam Roberts | 18 Comments

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There’s an eye-rolling threshold for home cooks when it comes to chef tricks. At some point, a chef will tell the home cook to do something that causes them (at least internally) to roll their eyes. “You want me to peel chickpeas before making hummus? REALLY?” That sort of thing. And I have to confess, even though the large majority of chefs I met writing my cookbook advised me to warm my serving dishes before serving hot food and chilling my dishes before serving cold food (like a salad), I secretly rolled my eyes at the idea. “I’ll never really do that,” I told myself.

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Salad on the Same Plate as Dinner

February 13, 2013 | By Adam Roberts | 57 Comments

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There are three kinds of people in this world: people who eat salad before dinner, people who eat salad after dinner (aka: the French) and the strangest group of all, people who eat salad on the same plate as dinner.

I grew up in a “salad before dinner” family. On those rare occasions when we’d eat at home, mom would toss together some iceberg lettuce, sliced red onion, and cucumbers with Seven Seasons red wine vinaigrette and serve it up in white bowls. There was a ritual to all this, a sense of structure that echoed the structure we’d find when we went out to dinner. The Olive Garden did it this way. So did T.G.I. Friday’s.

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The Rachael Ray Garbage Bowl

September 27, 2012 | By Adam Roberts | 2 Comments

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The other night, I cooked (well, chopped) for the first time in the apartment where I’m staying on the Upper East Side. Since I was cooking for just myself, I figured a salad was the right move. There was a cucumber, there was a box of cherry heirloom tomatoes, half of a red onion (sliced thin), a red pepper and a yellow pepper. The dressing had balsamic vinegar, mustard, salt, pepper and olive oil. At the end, I crumbled blue cheese over everything. It was a good salad.

Only, while I was making it, I found it frustrating that the garbage can was a tiny one under the sink. I didn’t want to have to swivel and pull out the can to make the top go up ever time I wanted to throw away an onion peel or red pepper seeds. Which is when I recalled the famous Rachael Ray Garbage Bowl.

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