What to cook in February
Minestrone, French winter salad, Taiwanese cookbooks and more (lots of recipes!). Plus an update on the chocolate situation.
Happy Friday, cozy cook!
February normally means hearty soups, long simmers and braises of various kinds. Although we’re having a weird warm spell in my neck of the woods, I’ve had minestrone on my mind — so I concocted one, with turnips and lots of lacinato kale (aka Tuscan kale or cavolo nero). It’s a winner — a soup I’ll be making again and again (Thi…
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