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Special weekly section: Food Extra

Genius Recipe: Grace Young’s Stir-Fried Lettuce

Genius Recipe: Grace Young’s Stir-Fried Lettuce

It’s easy to think that lettuce ought to be served cold, that its virtue is in its firm and fibrous nature. After all, it’s the structure in our Double Double, our cradle for spicy Thai meats, the stiff, majestic wedge to the left of our porterhouse.

Maybe we get this bias from a fear of wilting greens, or some severe roughage-based diet culture; maybe we just want something crunchy to fill the gaps so we don’t fill them with chips. That is all fine and we can keep crunching on — but we’re completely missing the secret, sweeter side of lettuce.

Grace Young would encourage us to stir-fry it instead.

A street smart chicken

There are many ways a hen can die. If you raise them long enough, you’ll see your share. I’ve been keeping hens since before it was even legal in my hometown, since before anyone in Brooklyn or Portland had even heard of a chicken. Along the way, in both the city and the country, I’ve seen hens meet all manner of early demise. But one breed of hen, I’ve noticed, keeps dodging life’s bullets.

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Cookie dough shots find following at Detroit coffee shop

Cookie dough shots find following at Detroit coffee shop

They may never replace Jell-O shots, whiskey shots or espresso shots. But the cookie dough shots at the Roasting Plant coffee shop in downtown Detroit are a hit with customers.

The uncooked dough balls, studded with chunks of dark chocolate, are sold in shot-glass-sized plastic cups in a cooler in front of the shop’s cash registers. Managers Kristen Wing and Hannah St.

Cooking the whole fish: Nose-to-tail, seafood-style

Cooking the whole fish: Nose-to-tail, seafood-style

There are few things easier to cook than a whole fish.

And not only is a whole fish more beautiful to serve than a fillet (once you get past that silly “Eek! It looks like a fish!” reaction — what are you, in fifth grade?), it tastes better too. Just like any other meat cooked on the bone, fish cooked in the round is moister and more flavorful.

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Tandoori chicken just as savory minus the oven

Tandoori chicken just as savory minus the oven

Tandoori chicken, with its delicate blend of spices and intriguing aroma, is one of my favorite Indian dishes. One characteristic of this dish is that it is cooked in a special tandoori oven in most restaurants. Another important characteristic is the ginger, garlic, coriander and cayenne yogurt sauce in which the chicken is marinated and cooked.

Recipe of the Week: Israeli Couscous with Caramelized Fennel

Recipe of the Week: Israeli Couscous with Caramelized Fennel

There are days when you feel like eating rice, and others where pasta or potatoes are the starch that your body seems to be craving.

But sometimes, you want something in between. I keep couscous in my pantry for days like that, but over the years, I’ve started to prefer Israeli couscous to small-grained Moroccan couscous. The heartier texture of the Israeli-style pearls is exceptionally pleasing to the palate; it’s more overtly pasta-like than traditional couscous, but it still has a toothsome bite.

Roasted carrots with rosemary butter and black pepper crème fraîche

Roasted carrots with rosemary butter and black pepper crème fraîche

Connie and Ted’s in West Hollywood serves some serious carrots, according to Jen Chew of Monterey Park. “While all the food was wonderful, the roasted carrots with black pepper creme fraiche were outstanding. They were sweet and still had a bit of crunch. I couldn’t get enough. Can you please get the recipe?” Connie and Ted’s was happy to share its recipe.


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