An ardent pea shoot aficionado divulges her favorite bling come spring–a simple, sprightly salad that flaunts the sweeter side of these cute, curly shoots.
Roasting these rotund little roots turns them docile as anything dug out of the ground can be.
This is, inarguably, the perfect egg fried up, boasting a white that’s neither chewy nor gooey and a yolk that’s justifiably jiggly. We dare you to disagree.
Tender. Crunchy. Savory Sweet. This satiating bread salad is full of contradictions, including how something so straightforward can taste so complex.
Ready in just half an hour, this simple but not unsophisticated stew brings you all the complexity of one that simmered twice as long. Sorry, Campbell’s.
There’s one foolproof way that we can think of to get avowed Brussels sprouts loathers to eat them. Hint: It starts with a vat of hot oil….
A most gratifying use for a gangly gourd, this silken butternut squash soup all but defines autumn.
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