This week’s L.A. Times recipes
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The following S.O.S. request from Jeanne Fay definitely caught our attention. (When was the last time you heard someone wax eloquent about kale? Granted, we’re talking about a Suzanne Goin recipe. But still. Kale!)
Dear SOS: Last winter, my sweetheart and I went to AOC early in the evening on a gloomy, chilly day. We polished off our feast, and although everything was delicious, the cavolo nero was so melt-in-your-mouth tender and elegantly simple that I swear I can still taste it. I’ve tried to replicate it several times (my family and I have definitely enjoyed my black kale experiments), but none of them has quite come close to Suzanne Goin’s version. If she would share her recipe, I’d be eternally grateful.
Times Test Kitchen Manager Noelle Carter tracked down the recipe for Jeanne. Needless to say, we now agree with Jeanne -- we’ll never think of kale the same way again.
Check out more S.O.S. requests here. And you’ll find the recipe for cavolo nero below -- it’s just one of several you’ll find in this week’s Food section:
Fried haloumi with pears and spiced dates
Rustic vegetable soup with rye croutons and parlsey-savory ‘pistou’
All recipes that appear in the L.A. Times’ weekly Food section are tested and perfected in our test kitchen before they’re deemed fit to print. (That means you don’t have to worry about a trial run before serving one of our recipes to company -- rest assured, it should work the first time out of the gate.)
Want more? Check out our ever-growing collection of the Los Angeles Times’ Test Kitchen recipes at latimes.com/recipes
That too much? Then check out our top recipes of 2008.
--Rene Lynch
