recipes: #party

  • Jacques Pepin's Kale Chips
    This Jacques Pepin recipe is so easy to make and is a tasty way to get your veggies in for the day! Use the measurements below as guidelines. We make this so often that we simply add just enough olive oil and salt to lightly coat the kale, then we mix it all together with our hands. It always turns out awesome. Adapted from Jacques Pepin's More Fast Food My Way. curly kaleolive oilsalt and pepperchili flake
  • matt's braised chicken with preserved lemons and olives
    We love any opportunity to use preserved lemons in a dish. This recipe came from my old coworker Matt. We’ll often cook this up for guests because it’s relatively easy to make, and it’s impressive enough to serve to company. All of the proportions can be adjusted to taste and availability. Leftovers keep really well and taste even better the next day. basmati riceturmericpaprikacayenne peppercoriander seedsblack peppercinnamonras el hanoutchicken thighsyellow oniongarlicgingerwhite winechicken stocksaffronolivespreserved lemonsolive oilgreek yogurtcilantro
  • momofuku's slow-poached eggs
    These eggs are the kind of eggs that come with ramen served at Momofuku's noodle bar. The egg, already fully poached inside its shell, is cracked into a small bowl tableside, then is gently dropped on top of the ramen. The key to getting the poaching right is to make sure that the egg never touches the bottom of the pot. According to David Chang's Momofuku, the water temp at the warm springs is just at the right temp for poaching, so women in Japan go to the springs with baskets of eggs, soak with them for about 45 minutes, then go home with soft poached eggs. We have made these at home with a dutch oven and veggie steamer, and have enjoyed them with ramen, alone with some salt, and even fried. eggs