FOOD HOLIDAYS
94 | April 2019
PHOTO: (PORTRAIT) KAYLA ROCCA
BUTTERED
SWE ET PE A
RICE
Anthony fl avors
his rice with a
homemade
condiment he calls
Chili Garlic Jazz.
(Now we do, too.)
The condiment
punches up grilled
meats, grain bowls,
and vinaigrettes.
GRILLED
A S PAR AG U S
WITH TOUM
Anthony dresses
grilled asparagus with
toum, a creamy
Middle Eastern sauce
made of blended
garlic, lemon, and oil.
He tweaks the
traditional combo
with a bit of honey
for sweetness.
AN THONY
ROSE
On his Seder table
and in his Toronto
restaurants (Fat Pasha,
Rose and Sons, and
Schmaltz Appetizing),
Anthony serves
some family favorites
with a few updates.
“When we were
kids and my parents
would go out for
the night, my sister
used to make
super-buttery rice. It
was one of the things
she knew how to
cook,” the chef says.
The version Anthony
shares in his new
cookbook, The Last
Schmaltz, appeals
to grown-up tastes
with schmaltz
(rendered chicken fat
available at Jewish
delis and specialty
stores), spring sweet
peas, sugar snap
peas, pea shoots, and
fresh herbs.
To make Buttered
Sweet Pea Rice
pareve (dairy- and
meat-free),
replace butter
with olive oil. Then
you can serve
it to people
keeping kosher
(who don’t eat
meat and dairy at
the same meal).
