Tag: kale

edible school yard nyc

What We’re Reading: November 2, 2013

What are the hidden benefits of food stamps? How are some Native Americans attempting to decolonize their modern diets? Our editors explore the answers to these questions and more in this week’s “What We’re Reading” roundup.

FROM OUR RECIPE ARCHIVES: Fried Kale with Fish Sauce, Mint & Bacon

In our current issue, St. John Frizell takes a closer look at Portland, home of a burgeoning food scene that spans everything from food trucks to craft beer. One of his favorite dishes from his trip to the jewel of the Pacific Northwest was from a restaurant called Smallwares, which calls its culinary approach “inauthentic” Asian.


RECIPE: Raw Kale Salad with Peanut-Honey Dressing

From June to November those lush leafy bunches of kale just keep coming in these parts. Luckily we love it raw, wilted, stirfried with local veggies, or even crispified in the oven and dipped in chocolate. Here’s a delicious (and easy) recipe for raw kale from The Edible Brooklyn Cookbook, compliments of Stacey Murphy, founder of BK Farmyards.