“I like keeping prep, cooking and cleanup simple on Sundays. Weather permitting, the easiest solution is to get out the grill. Last week my husband rubbed half a butterflied leg of lamb with garlic, rosemary and olive oil, let it sit overnight in the fridge, then grilled it the next day. A whole fish like bronzino or mackerel would have also been a good choice; both were in seafood markets last week. To go with the lamb I made a salad of thinly-sliced radishes and turnips, pole beans and greens tossed with a smoked bacon vinaigrette. For dessert we had a homemade rhubarb crostada,” said Rialto chef Jody Adams when asked about her Sunday dinners by the Huffington Post. Adams’ episode of Top Chef Masters airs tomorrow night at 10 p.m. and we’ll have a full recap right here the next morning.
One For The Table: A Chat With Chef Jody Adams [Huffington Post]