I could read a whole book like this article (😏 i.e. cant wait for your new book!) this was the origin story I never knew existed about a plant I thought was ancient. I also don't know how I can continue to call it broccolini anymore, seeing as asparation is just so wild. It sorta reminds me of the veg called "morning glory" 😂. So many potential puns with both 😂
I should know better than to read your column when I’m hungry...both recipes sound amazing! Coincidentally, I was just the other day gazing longingly at broccolini, unable to rationalize the cost locally ($6 a bunch). I’m buying that book, and some broccolini.
Recipe looks great. Do you recommend fennel seed or ground fennel or either?
The recipes uses whole seeds, unless otherwise stated “whole” seeds is the default.
“Bropagus” has a nice ring to it. 🙃
Everything looks 🔥❤️🔥🔥
Thank you!
I could read a whole book like this article (😏 i.e. cant wait for your new book!) this was the origin story I never knew existed about a plant I thought was ancient. I also don't know how I can continue to call it broccolini anymore, seeing as asparation is just so wild. It sorta reminds me of the veg called "morning glory" 😂. So many potential puns with both 😂
Gosh, food puns are the best and the worst. 🤣
I should know better than to read your column when I’m hungry...both recipes sound amazing! Coincidentally, I was just the other day gazing longingly at broccolini, unable to rationalize the cost locally ($6 a bunch). I’m buying that book, and some broccolini.
That’s insanely expensive. It’s about $2.99 a bunch here. I’ve noticed the price of fruit and lemons to be expensive where I’m at.