Kale crushed by hand with some kosher salt, lemon juice, olive oil, red pepper flakes, and a couple cloves of crushed garlic, tossed with toasted pine nuts, dried cranberries, and maybe a bit of grated parmesan or pecorino, has been my favorite go-to salad this winter.
“Assuredly it is a great accomplishment to be a novelist, but it is no mediocre glory to be a cook.” -- Alexandre Dumas
"I give you Chicago. It is no London and Harvard. It is not Paris and buttermilk. It is American in every chitling and sparerib. It is alive from tail to snout." -- H.L. Mencken