Do you want a quick way to make roasted brussels sprouts in half the time? This is it.
When many regions lay claim to a dish, that means a couple of things. First, it’s so good that people want credit. And, secondly, there are bound to be many variations.
Reorganizing my busting-to-the-seams freezer revealed one thing. I’ve been squirreling away nuts like it’s the doomsday vault.
As the weather gets colder, basil fades from gardens and farmer’s markets along with dreams of fresh pesto. But you can keep the dream alive with arugula!