Photo credit: @julesdwit.
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Rozanne Gold is back to pick the winners of our 3-Ingredient Challenge. She's a James Beard award-winning chef and author of 13 cookbooks, including her most recent, Radically Simple.
Hi Leonard, Love your show today. Regarding the surprise your guest expressed with vermicelli in rice paired with chicken, chicken and rice prepared this way is the classic staple of Armenian food and has been so for centuries. Best regards,Chris
Gold's recipes have always provided inspiration, especially when I'm tired after working a full day but still want to make an effort preparing a home-cooked meal. Has she considered making her library available via mobile app? I'd love to purchase more of her books, but am also trying to pare down my physical book collection in favor of digital content. Her 3-ingredient approach is ideal for the app format!
Hearing from so many talented home cooks is refreshingly unpretentious. I would love to hear things like this more often.
I missed the deadline, but here is my recipe.
Swiss Chard & Chicken over Linguini• 1 very large bunch Red Swiss Chard• 2 Chicken Breasts or 3 Frozen Chicken Tenders – sliced into thin strips• One yellow onion – sliced into half-circles• 2 cloves Garlic – smashed with bottom of cutting board• Olive Oil• LinguiniSwiss Chard can be unwieldy to clean, so I usually take the basket out of my salad spinner and let the leaves soak (leaf side in) for a while, then repeat two or three times to be sure grit and sand has been removed. Replace basket and spin dry.With sharp paring knife, slice out most of the Red spine of the Chard leaves. Save for later.Bunch up Chard leaves and slice into ¼” ribbons.Slice chicken tenders into thin strips• Olive oil into wok• Add smashed garlic - let sizzle• Add sliced onions• When onion is almost transparent add sliced Chicken• When Chicken no longer pink add Chard, toss and cook until wiltedWhile mixture is cooking, slice up the Red Chard “spines” into matchstick size pieces.Strain Linguine, return to pot and toss in cooked Chard and Chicken. Put on lid to keep warm.With a little more olive oil add matchstick Chard to the wok.Place Pasta, Swiss Chard, Chicken mixture on warm serving platter and top with the Red Chard matchsticks.Serve with parmesean if desired or a squeeze of lemon is good as well.
My ultimate roast chicken secret for a moist breast every time is deceivingly simple: roast the chicken breast side down. The juices settle into the breast and it's even moist the next day out of the refrigerator. The skin doesn't brown, but that's a sacrifice I am willing to make.
Cook the chicken sous vide to medium rare to ensure saftey, then coat with potatoes.
So kewl! In my original home country, we'd make a soupe, a whole chicken (when/if we could afford one) in broth, w/ a lot of onions, coarse black pepper and saffron. A bit of sea salt. The soupe, traditionally, would be given to young Moms soon after giving birth, and to anyone (especially children)who remotely had a whiff of cold. ;}}} ko
Not fair considering garam masala as a single ingredient.
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Leonard Lopate hosts the conversation New Yorkers turn to each afternoon for insight into contemporary art, theater, and literature, plus expert tips about the ever-important lunchtime topic: food.
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