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I could tell you that this post on Serious Eats all about blanching spring vegetables is the definitive guide to the subject -- just gorgeous vegetables, blanched separately and cooled before being topped with a poached egg -- but honestly, those lemon zest-topped asparagus spears have me 100% speechless right now. Go see for yourself.
The Food Lab Lite: How To Put Spring On A Plate from Serious Eats
Why Our Vegan Cookbook is for Everyone
Whether you're a meat eater, tofu lover, or in-between
A vegan cookbook for everyone—really.
What to eat and listen to tonight.
We've got the summer blues.
Our latest #f52contest: back-pocket baking.
Have a ball (jar).