One of my favorite chill out dishes for the summer is Raita, the cucumber and spice spiked yogurt sauce that is omnipresent on Indian and Greek menus the world over. This version is uber basic, although I encourage you freak it out and add things like garlic oil, finely grated carrots, scallions or even raisins. Serve with toasted pita bread, throw on top of a rack of lamb or stir into lentils – this is a very versatile sauce. Read More
For this week’s Food Gold we are bringing back our man Sam Goldman, who is going to teach us how to make some mosh-worthy mushrooms.
Like your host Young Elz, I was a hardcore kid in the mid-90s. In addition to some truly egregious fashion decisions (New Balances! Windbreakers! – Ed.) being into hardcore meant we weren’t allowed to eat meat. That shit was non-negotiable. You got extra cred for full-on veganism, but you just weren’t down if you ate flesh. So we had to make do.
I like my steaks these days, but this old school mushroom stir-fry is one that I still make all the time. In addition to being delicious, this recipe highlights two techniques that you can use for other dishes. First, just wipe mushrooms clean with a damp paper towel rather than washing them under flowing water. This keeps them dry, which helps them brown. Second, add garlic and onions toward the end of the stir frying. (They’ll burn if you put them in at the beginning, as most recipes advise.)
On with the show. Throw on some “Firestorm” and get busy to this! Read More
Guest appearance from Ludwig Von Pig
I’m a biiiiiiig fan of leafy greens and Kale is hand down one of my favorites. It’s incredibly good for you, edgy in all the right ways (raw or cooked it always has some kick) and wildly in season right now. This week we are going to show you how to make sauteed kale with garlic oil and bacon, a magnificent side if there ever was one. We snazz it up here with a bit of red wine vinegar and red pepper, but you could just as easily leave those things out and still catch the vibes. This goes perfect with Pork Meatballs, btw! Read More