This part of the vegetable has a reputation for being fibrous and tough—but when cooked the right way, it becomes tender and toothsome. Reprinted from Scraps, Wilt & Weeds: Turning Wasted Food into Plenty by Mads Refslund and Tama Matsuoka Wong. Copyright 2017 by Grand Central Life & Style. Published by Hachette Book Group (hachettebookgroup.com) Slideshow: More Broccoli...
Source: http://ift.tt/2nnBR7X
Source: http://ift.tt/2nnBR7X
0 comments:
Post a Comment