Executive features editor, Kat Kinsman, has one great pizza rolls memory that we’ll be recreating as soon as possible, recollecting that “the greatest casserole I ever had was made by Ashley Christensen… when she nestled them in a pan, threw a ton more pepperoni, mozzarella, and tomato sauce on top, and baked it up.”.
Top with sparkling wine or sparkling water, and gently stir.Garnish with an orange peel twist or grapefruit peel twist.. Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Lydia Pursell.
packed stemmed and roughly chopped collard greens.unsalted roasted peanuts., grated on a Microplane (about.
), pitted and cut into 1/2-inch wedges.Stir together fonio and 3 tablespoons oil in a medium saucepan until coated.
Add 2 3/4 cups water, 3/4 teaspoon salt, and bay leaf.
Cover and reduce heat to low; cook 1 minute.stemmed and coarsely chopped green Swiss chard (from 1 bunch chard).
packed fresh baby spinach.plus 1 teaspoon white miso.
dried garganelli pasta., sliced 1/2-inch thick.