It’s a love letter to the tropics.
Increase heat to medium-high; cook, stirring often, until vegetables start to caramelize, about 5 minutes.. Stir in garlic and crushed red pepper (if using); cook, stirring constantly, until fragrant, about 1 minute.Add crushed tomatoes and wine; cook, stirring occasionally to scrape up any browned bits from bottom of pot, until mixture is reduced to a jam-like consistency, about 10 minutes.. Stir in 8 cups chicken stock, bread, kale, and Parmesan rind (if using) until well combined.
Gently boil over medium-high until kale is tender and bread is almost dissolved, about 10 minutes..Meanwhile, mash 1 cup beans with remaining 1 cup chicken stock in a medium bowl using a fork.Add bean puree, remaining whole beans, and remaining 1 teaspoon salt to Dutch oven; gently boil until beans are tender, about 10 minutes.
Season to taste with black pepper and additional salt.. Divide soup evenly among serving bowls; drizzle with olive oil and sprinkle with grated Parmesan.. Editor's Note: We've retested this recipe in the F&W Test Kitchen and updated it to address the comments below.You can use the original recipe's full cup of olive oil for richer flavor or adjust the amount and use less if you prefer; here, we've reduced it to half a cup.. Save.Not all roasts have to spend all day in the oven: These are ready in less than an hour.
From a juicy rack of lamb with a sweet and spicy sauce to whole roasted branzino and roast beef, there's a tender roast to fit into your meal planning schedule.. 01. of 11.
Rack of Lamb with Mustard Shallot Sauce.His behind-the-counter energy is palpable, and the team doesn’t shy away from spectacle every now and then—”Once every three months,” says Okai, “we host an event where we bring the full.
and cut the fish in front of 50 to 60 people....this gives me a lot of adrenaline.”.Rothman attributes some of this spark to Okai’s interdisciplinary approach to food, describing how “he talks about his cooking in sort of musical terms.” These confluences are what help him create and innovate while keeping his cheeky, rambunctious aesthetic intact—Rothman notes that “he’ll talk about how the Rolling Stones or The Beatles have this sort of core identity as musicians, but that they adapted very smartly over the years to new audiences so that they could stay modern.”.
Okai, whose restaurant constantly teases out what a sushi experience can be—playing R&B through the understated 12-seat dining room, for example, or incorporating elements of Central Texas BBQ into his nigiri—“talks about his cooking in the same way.”.Food & Wine Best New Chefs 2017. .Originally appeared: May 2013.Grace Young has literally written the book on wok cooking.