from @OrneryPiglett: any vegetarian ideas for flageolets? #askmelissaclark
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
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.
Please enter a valid email address.
Well played. You deserve a cookie.
An Australian emblem, the Hanukkah doughnut that might have been & more
The Illustrated Biographies of 16 1/2 Global Desserts
Peanut Butter (or Tahini!) Brioche
48 of Ina Garten's Best Tips
Banana Bread, Two Ways
Christmas Tree Tricks
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.