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Sankaku Japanese Bandana

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Slab Galette with Swiss Chard and Gruyère

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Melissa Clark

Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.

added over 2 years ago

I just like to stew them up with aromatics - garlic, onion, carrots, celery and lots of olive oil. then you can mash them or leave them whole. they are great over farro or polenta, or served in a bowl with the juices and some garlic bread for dunking.