from Smitten Kitchen Makes 4 main-course servings. 5 cups chicken broth (40 fl ounces)1 cup water1 pound thin to medium asparagus, trimmed and cut into 1/4 inch thick slices, leaving tips 1 1/2 inches long1 tablespoon olive oil1/2 stick (1/4 cup) unsalted butter3/4 pound fresh shiitake mushrooms, stems discarded and caps cut into 1/4 inch […]
-
‹ Home
-
Categories
-
Tags
AI apple beans bowl bread broccoli cake cake book carrot challah cheddar chicago Chicken Cocktails cookies CSA dough drinks egg eggs fish Good to the grain granola hit parade muffins Pancakes pie pizza potatoes salad sandwich slow cooker soba soup sourdough squash sushi tart thanksgiving2019 thanksgiving2024 todo tofu treats vegan wine
-
Archives
- January 2026
- December 2025
- May 2024
- January 2024
- October 2023
- September 2023
- February 2023
- March 2022
- November 2019
- October 2019
- April 2019
- December 2018
- June 2018
- May 2018
- February 2018
- June 2017
- May 2017
- April 2017
- February 2017
- January 2017
- October 2015
- September 2015
- August 2015
- July 2015
- June 2015
- March 2015
- February 2015
- January 2015
- October 2014
- August 2014
- March 2014
- January 2014
- August 2013
- June 2013
- April 2013
- February 2013
- July 2012
- June 2012
- May 2012
- March 2012
- January 2012
- December 2011
- November 2011
-
RSS Feeds
-
Meta