With the holidays come holiday guests, and the challenge of making breakfast for a crowd. In our version, we cook potatoes and wilt spinach on the stovetop but combine them with eggs, Parmesan, basil, garlic and pine nuts to bake in the oven. It’s something like a crustless quiche, but with only a ¼ cup heavy cream and no butter, …
For free real time breaking news alerts sent straight to your inbox sign up to our breaking news emails Sign up to our free breaking news emails Please enter a valid email address Please enter a valid email address SIGN UP I would like to be emailed about offers, events and updates from The Independent. In our version, we cook …
Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. “It made us realise that, as cooking professionals, we’re lucky our pantries are stocked …
Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. Read our privacy policy These two-bite stuffed mushrooms are so enticing and will be …
For this earthy lentil salad, we first needed to ensure that the lentils would stay intact throughout cooking. Cooking the lentils in the oven heated them gently and uniformly, and we easily boosted their flavor by simply adding some crushed cloves of garlic and a bay leaf to the pot. *** Recipe: Lentil salad with spinach, walnuts and Parmesan Serves …
