Tag Archives: kale recipe

Blow Off Some Steam With Extra-Anchovy Pasta With Kale

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A pasta dish that crushes it.
A pasta dish that crushes it.

This past year has been nothing short of cataclysmic. So, you’d be forgiven if there have been moments when all you wanted to do was cry, curse, curl up in a ball or crush something into smithereens.

At a time when we could all welcome some relief comes the new cookbook, “Steamed: A Catharsis Cookbook for Getting Dinner and Your Feelings On the Table’ (Running Press), of which I received a review copy. It encourages you to pound, pulverize, and rip apart your pent-up pandemic aggression — in a tongue-and-cheek way, of course — while cooking up some tasty dishes along the way.

This wonderfully irreverent cookbook was written by Rachel Levin, a freelance food writer who was Eater’s first restaurant critic; and Tara Duggan, a veteran food writer for the San Francisco Chronicle, who now covers climate and environmental issues.

This recipe lets you blow off some steam by smashing croutons to smithereens.
This recipe lets you blow off some steam by smashing croutons to smithereens.

With humorous illustrations by Los Angeles designer Stephanie DeAngelis, the book includes 50 recipes sure to brighten any mood. Get your frustration out with “Whacked Lemongrass Chicken Coconut Curry,” “Pummeled Pork Tonkatsu,” “Cry-It-Out Alsatian Tart,” and “DIY Cannabutter” (which is exactly what you think it is).

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Rice With Andouille and Kale

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A one-pot meal that's smoky and with just the right amount of spiciness.
A one-pot meal that’s smoky and with just the right amount of spiciness.

At the start of shelter-in-place, I admit I was in a tizzy over all the shortages at grocery stores.

Sure, the scarcity of hand sanitizers and rolls of toilet paper had me a little troubled. But what really got me worked up was the run on all-purpose flour and, yes, rice.

After all, I am Chinese-American. So to me, a pantry without any rice is a very sorry one, indeed.

Fortunately, when I was nearing the last few grains in my cupboard, I managed to find a 25-pound bag of jasmine rice online for a reasonable price. Now, normally, even I, in a household of two, would never buy such a huge bag. But because this was the only one I saw, I grabbed it without a second thought.

Good thing I did, too, because it’s come in so handy. It’s also inspired me to seek out new recipes to enjoy this mother lode of rice, including this one-pot wonder for “Rice with Andouille and Kale.” It’s a recipe by the late-great food writer Molly O’Neill that was published in the New York Times, which she wrote for regularly.

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