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Roasted Broccoli Recipe

Roasted broccoli is a simple yet delicious dish that can be enjoyed as a side dish or even as a main course. This recipe is a great way to add more vegetables to your diet and it is also very easy to make.   Ingredients: 1 head of broccoli 2-3 cloves of garlic, minced 2 tbsp olive oil 1/2 tsp salt 1/4 tsp black pepper Instructions: Preheat the oven to 425°F. Wash the broccoli and cut it into florets. Make sure they are all roughly the same size so they cook evenly. In a small bowl, mix together the minced garlic, olive oil, salt, and black pepper. Place the broccoli florets in a single layer on a baking sheet. Drizzle the garlic and oil mixture over the broccoli, making sure each floret is coated. Toss the broccoli with your hands or a spatula to ensure that it is evenly coated with the oil mixture. Place the baking sheet in the preheated oven and roast the broccoli for 15-20 minutes, or until the edges are crispy and browned. Remove the broccoli from the oven and let it cool for a...
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Baked brie with garlic adulation mushrooms

Drink to the decadent mess I conjure about every late December when I want indeed simple foods to feel gleeful. Yes, I'm seriously making the argument that ignited brie should be a regale dish. Or, if not regale, perhaps a deluxe part of it, so perfect for this breezy, celebratory time of time. For regale, you might eat this with a big green salad and a mug of haze. You might set this out as a side dish with a big repast. You might put it out as part of a party spread too, an oasis of savory savor among all of the eyefuls and molten galettes.

We start with the Garlic Adulation teased Mushrooms in the libraries, the bones that I describe as giving mushrooms the “ escargot ” treatment which says that they’re cooked in a not-insignificant quantum of adulation and garlic, also finished with bomb juice and a shower of parsley until they’re complex and hectically more succulent than it would feel so many constituents could be. But why stop there? Once you nestle in a small brie( or camembert) at the end and let it warm up in the roaster, there’s no looking back you’re presumably going to end up lading it again and again onto heated birthstone slices and entirely forgetting to eat regale — there are no rules right now and I say we lean into it.


My Food Diaries cookbook has been out for exactly six weeks moment and nothing makes me happier than seeing how numerous of you're formerly cooking from it. I know it’s been quiet around then while I’ve hopped around Washington D.C., Philadelphia, Boston, Chicago, Toronto, Denver, Boulder, and indeed Spartanburg, South Carolina. The busy season continues in the new time with book stint stops in Minneapolis( coming week!), also Austin, Houston, California, Portland, Oregon, Seattle, and Vancouver, oh, and I just added a March date in Columbus, Ohio! All book stint stops and marking details are on this runner, and I keep it streamlined as we add new dates. I hope we get to eventually hang out. Do you know what differently is going to be delightful? When I get to start cooking all of the form ideas I had bottled up when I was on the road during this downtime. I can’t stay.

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