A Plea for Soft-Cooked Vegetables
“Mellow, “unctuous,” and “melting away in the mouth” are some of the words Lesley Porcelli uses to describe vegetables that have been cooked using “The Soft Approach,” a form of low and slow cooking and the name of her story, part personal revere and part well-defended thesis, published in this month’s Saveur magazine.
I like the way she thinks. After all, (more…)
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