It isn’t often we demolish an entire bowl of something without once suspecting that it was vegan, but chef Danny Newberg made it happen. This is how he builds the most insanely delicious bean stew we have ever eaten, vegan or not.
I'm all for innovation and wild and crazy ideas, but sometimes it's okay to find a winning formula and stick with it, especially when that time is dinnertime. There's a reason beets and citrus are a staple of winter salads: They go insanely well together. But within those constraints, there's pretty much no end to the combinations of salads you can make. This salad is made with roasted beets, grapefruit and oranges, fresh ricotta, and a pistachio vinaigrette.
Curry originated in India, but the curry popular in Japan took hold when English merchants brought curry powder to Kobe and other cities to cook with during their stays. It’s a bit thick, resembling a stew, and is traditionally seasoned with S&B curry powder and some fruit, for sweetness. A pork cutlet (katsu) is a perfect pairing, but you can substitute chicken instead.