eat x 4
Tuesday, July 19, 2011
Cod in tomato-fennel broth
Cod in tomato-fennel broth
Roasted cauliflower with purple pearl onions
Garlic-olive oil ciabattas
new: cod in tomato fennel-broth (by Mark Bittman, "Broiled, Sauteed, Roasted, Poached," in
New York Times Magazine,
April 3, 2011)
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