p. 822 - with cinnamon, cloves, vanilla, maple syrup, pecans, and dried blueberries (Ali)
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We're making our way through Mark Bittman's comprehensive, user-friendly, seemingly inexhaustible cookbook, How to Cook Everything. We think it's The Joy of Cooking of our time, and what better way to keep our cooking constantly refreshed and interesting than by turning to the Minimalist and his far-flung tastes for kitchen inspiration?
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- Grilled chiles rellenos
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- Summer squash and herbs in parchment
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- Spiced granola with blueberries and pecans
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