The cover's covered with dead birds but inside there are a few jewels, including Ginger Cordial on page 19, as part of an interesting article on the Temperance Movement in Lancashire. It's a non-alcoholic potent concoction of sugar, ginger, and lemon juice. (It's not online.)
Next, a nice article about collard greens, with a group of recipes, which are surprisingly mostly vegan if you know that butter=Earth Balance, chicken broth= veg broth, and in one case, you just leave off the hard boiled egg halves (maybe substitute tofu cubes). Try Ye'abesha Gomen (Ethiopian Collard Greens), Collard Greens Salad with Peanut Vinaigrette, Haak (Kashmiri Collard Greens), and the not-online Lonnee's Collards and Gulai Sayur (Indonesian-Style Collard Greens Curry). I might be able to use up all those CSA collard greens after all...
I think Tom Colicchio's rolls would go great with the collards, for soaking up all those juices. Would Tom mind if some interpret "milk" to be of the soy or almond variety, and isn't olive oil just as good if not better than clarified butter for greasing and brushing? Try Colicchio & Sons' Parker House Rolls to find out. You'll probably want to skip the "Spirit of the Bistro" article, as you know how those Parisians can be. Don't even look. In fact, you can skip the rest. Go back and look at all those beautiful collard greens again.
