'In the Green Kitchen' on Serious Eats
Tackling a giant bone-in roast isn't something that most of us take on more than once or twice a year, if that. But it's a skill certainly worth honing. A hulking roast is a wonderfully impressive meal that not only feeds a crowd, but also elicits plenty of ego-stroking ohhs and ahhs once it hits the table. Aside from being a great crowd-pleaser, the roast doesn't require too much labor, once you get the hang of tying it.
One of the topics that Alice Waters discusses in the first pages of In The Green Kitchen is how to stock a pantry. Any cook worth his or her salt knows that having a few items such as decent olive oil, onions, garlic, and pasta on hand makes putting together delicious last minute meals easy and relatively stress-free. This recipe for Whole-Wheat Spaghetti with Kale comes together in the time it takes for the pasta to cook and with no need to stop off at the market for extra ingredients, providing you have some sort of leafy green on hand.
The following recipe is from the April 21 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! In the introduction to this recipe for White Beans with Garlic and Herbs from In The...
I made these Moroccan-Style Braised Vegetables from In The Green Kitchen by Alice Waters as something of a detox dinner after an intense week of restaurant meals. I was looking for a dish that wouldn't leave me with the food hangover I had been suffering from after all those great albeit meat-heavy meals. The stew is flavored with Moroccan spices that are warming, spicy, and deeply-flavored—and you won't even miss the meat or dairy.
Roasting a chicken is one of the most indispensable skills that a cook can hone, and no one has been championing the simple joys of a roast chicken more than Thomas Keller. So it's not surprising Keller chose to contribute a recipe for One-Pot Roast Chicken to In The Green Kitchen by Alice Waters, a collection of essential skills for home cooks.
This Cherry Tomato and Tofu Salad was created by Momofuku chef David Chang for Alice Waters' In The Green Kitchen project. It's a riff on the classic caprese salad but with an Asian twist. The mozzarella gets replaced with slices of tofu, the dressing is a vinaigrette with soy sauce and sesame oil, and instead of basil, Chang subs in shiso leaves for an herbal menthol kick.
In The Green Kitchen is a book that covers basics that any modern and socially aware cook should know. Alice Waters along with her slew of experts cover everything from stocking a pantry to basics—like how to make a stock—and the right way to prepare salad greens. Everyday this week we'll be sharing recipes from the book, starting today with a tomato and tofu salad from David Chang. Enter to win a copy here.
In preparation for a week's worth of wonderful recipes from Alice Waters' wonderful new book of cooking basics, In the Green Kitchen we sat down with her to chat about the Slow Food event that inspired the book, some of her favorite recipes that made it in there (pickles, roast chicken, poached eggs) and tips for greening your own kitchen.