Macaroni and Peas, Buttermilk Roast Chicken and Shabu Shabu
Source: New York Times
We know that frozen peas are a freezer staple — they’re just as good as their fresh counterparts, and they’re always ready to add little pops of sweetness to skillet greens with runny eggs and vegetable pulao. But … what makes them such a good freezer staple? Why do they freeze better than, say, apples? A reader asked the cookbook author Kenji López-Alt for his new column titled, appropriately enough, Ask Kenji.…
This is aggregated or syndicated coverage. Reporting and media belong to the original publisher.
Read the original source at New York Times