Broccolini and Frisée Slaw with Korean Red Pepper Dressing 

From Vert Kitchen chef-owner Noah Stephens (serves 6)
Everyone knows it’s not a barbecue without coleslaw, but this elegant rendition marries unexpected greens in a light, mildly spicy sauce for a twist on the classic side dish.

You’ll Need

3 cups frisée, cored and roughly chopped
4 cups savoy cabbage, shredded
1 cup baby broccoli, chopped into ¼-inch pieces
½ cup cilantro, parsley, or chives, chopped
¾ cup real mayonnaise
1 tablespoon Dijon mustard
3 tablespoons apple cider vinegar (Stephens uses Bragg)
2 tablespoons brown sugar
½ teaspoon kosher salt 
1 teaspoon Korean chile flakes (gochugaru) or a pinch of red pepper flakes
Four strips bacon, crumbled, if desired

Make It

1) Combine the frisée, cabbage, broccoli, and herbs.
2) In a separate bowl, whisk together the mayonnaise, mustard, apple cider vinegar, brown sugar, kosher salt, and chile flakes until smooth.
3) Toss everything together just before serving. 


The Only Knives You Need

Don’t be fooled by all the slots in your knife block. You’ll end up using only two blades 95 percent of the time: an eight-inch chef’s knife and a three- to four-inch paring knife. Chef Mick Rosacci of Tony’s Market suggests buying knives one at a time to fit your hand specifically. “They should be comfortable to hold, balanced, and not too heavy or too light,” he says. Keep knives in good order by getting them professionally sharpened and by using them only on wooden cutting boards. Store them in protective sleeves—or in one of your block’s many slots. 


Thousand Island Potato Salad

From chef-owner Noah Stephens at Vert Kitchen (serves six)

You’ll Need

3 pounds small red or Yukon gold potatoes
1 1/3 cups mayonnaise
2/3 cup organic ketchup
¼ cup apple cider vinegar (Stephens uses Bragg)
3 large dill pickles, diced
1 medium red onion, diced
½ cup Italian parsley, chopped
2 teaspoons kosher salt
1 ½ teaspoons black pepper

Make It

1) Place the potatoes in a large pot and cover them with cold water. Bring to a boil and cook until fork-tender, about 25 to 35 minutes.
2) Drain the potatoes in a colander; let them rest in the colander with a towel on top for 10 minutes to draw out any moisture.
3) Whisk together the mayonnaise, ketchup, and vinegar until smooth. Stir in the pickles, red onion, and parsley.
4) Quarter the potatoes while still hot. Put them in a large bowl and season with salt and pepper.
5) Add the mayo-ketchup-vinegar mixture while the potatoes are still warm, allowing the potatoes to fall apart and smashing slightly while mixing. Let the salad cool in the bowl for 15 minutes and then place it in the refrigerator for at least 4 hours.

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