Brothed beans, garlic bread and bitter greens salad

Brothed beans, garlic bread and bitter greens salad

It’s the first day of the new year! Starting off strong with satisfying recipe ideas, New York Times bestselling cookbook author Alison Roman stops by TODAY’s kitchen to show us how to make hearty beans in savory broth, the best garlic bread and a bitter, leafy green salad.

If you want to make a pot of beans and are looking for a recipe, know that this is more of a method than a recipe. Please also note that this is more for me The method is my recipe and it is not the only method the only recipe. There are a million great ways to cook beans; This is just one. The beauty of these pills is their ridiculous simplicity and how great they really are in just about anything you can think of. It’s also highly customizable, which you know I love.

Garlic bread is better

Alison Roman

Garlic bread, when made right, is one of life’s best and simplest pleasures, with salt and pepper roasted chicken and a perfect salad with lemon. It is essential and should not be overdone. But under no circumstances treat it or mistake it for garlic butter on toast — or worse, bread soaked in garlic butter — because garlic bread is neither of those things.

Garlic bread should be so buttery and full of garlic that it verges on outrageous. They should be golden brown in all the right places, like the edges and also in the middle, which should be amazingly crunchy, giving way to an impossibly soft and buttery center.

The secret to making the best garlic bread is to treat it like French toast. I don’t mean using eggs or sugar or anything, but in the sense that you really need to get the hell out of there with the garlic butter mixture. It’s enough to say, “Wow, this is the best garlic bread I’ve ever had” instead of, “Is this toast with garlic butter?” Because now that I’ve made the distinction, I hope you see the difference.

Bitter leaf salad

Alison Roman

This is a very simple salad that aims to provide clean, crunchy relief from the fantastically heavy stuff on the table. You can use any combination of robust herbs and vegetables you can get here, all with varying degrees of bitterness (escarole, chicory, radicchio, castelfranco, and even savory arugula will work well). Use plenty of lemon juice or vinegar to make it refreshing enough, and don’t skimp on the black pepper. Just avoid anything that wilts as soon as it’s dressed, as this salad should remain on the table for as long as possible.

If you like easy dinner recipes, you should also try these:

Celery salad with coriander and sesame

Alison Roman

Alison Roman’s lasagna is very good

Alison Roman

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