When you think about eating a salad, you probably envision cold, crisp lettuce in a bowl brimming with fresh vegetables. But have you ever cooked your greens on the barbecue? At Nook Kitchen, Executive Chef Nick LaRosa grills up a warm romaine salad and it’s hearty enough to serve with a steak knife.
“I put everything in there that I like to eat – bacon, tomatoes, cucumbers and hard boiled eggs,” he says of the recipe. Customers sometimes add poached shrimp, grilled chicken or a short rib. “That’s a serious salad.”
Many nights when I’m running late, I’ll stop at the grocery store and buy a roasted chicken. When I get home, I make a quick salad and voilà, dinner is done. But really, with a little advanced planning, roasting my own chicken isn't that much extra work for a simple, delicious dinner at home.
According to Chef Sal Zappone, owner of Zappone’s Italian Bistro, “Everybody loves a great roasted chicken.” His recipe is a take on his mother’s version. “It’s all about using the rosemary and the garlic and letting it marinate so the flavors really develop,” he says.
Chef Michael Rusconi developed his love for the flavor and fragrance of white truffles while working at Mary Elaine’s at The Phoenician many years ago. When white truffles were delivered via the freight elevator into the kitchen, the scent infiltrated all corners of the restaurant. “The smell is so unique. You never forget that,” he says. “And nothing else tastes quite like it.”
To spread his love of white truffles, Rusconi whips up truffled macaroni and cheese to go along with beef tenderloin at Rusconi’s American Kitchen.
Recipes for Hoppin’ John, an American Southern rice and pea dish, can be spotted in cookbooks dating back to the 1840s. But most every country and nationality has a rice and pea dish, according to Chef Stephen Jones of the larder + the delta at DeSoto Central Market.
To celebrate National Sandwich Month, Miracle Mile Deli has been offering a $9 special each week on a different deli sandwich. From Aug. 22-31, customers can order “The Straw,” which features a stack of hot pastrami and tangy sauerkraut topped with melted Swiss cheese on a couple of slices of fresh rye bread alongside a pile of crisp French fries and a pickle spear.
Eat and drink your way through the Valley with our delectable daily dispatches on everything from craft cocktail bars to mom-and-pop neighborhood spots. To get food-and-bev news delivered to your inbox, sign up for our Eat Beat newsletter.