The subterraneans: they look dark and brooding. But surprise! Roots and tubers can lighten up any meal
Article Abstract:
Five recipes that use potatoes, artichokes, jicama and cassava as main ingredients are presented. Most of the roots selected for use in the recipes have a subtle yet sweet taste.
Publication Name: The New York Times Magazine
Subject: General interest
ISSN: 0028-7822
Year: 2001
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Accidental lamb: in my small town, what we eat depends on who shares what with whom
Article Abstract:
Recipes for roast leg of lamb with potatoes and artichoke hearts, foil-baked lamb shanks, classic roast rack of lamb, and seared loin lamb chops with olives and soft polenta are given.
Publication Name: The New York Times Magazine
Subject: General interest
ISSN: 0028-7822
Year: 2001
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Cut and paste
Article Abstract:
"Collage cooking" is discussed along with the inclusion of several dinner recipes. They include chicken-and-rice sambal, curried-chicken-and-potato ragout, and steak in black beam broth.
Publication Name: The New York Times Magazine
Subject: General interest
ISSN: 0028-7822
Year: 2001
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