In her fascinating book The Flavour Thesaurus, Nicky Segnit writes that the compound 3-sec-butyl-2-methoxypyrazine, which has a slightly musty, green-pea quality is present at higher levels in parsnip than any other vegetable. She suggests pairing parsnips with peas in a winter soup. Here I...
My late father-in-law used to make soups and stews in massive quantities and bring them over to us on a weekly basis. They were almost always bland, but they were always hearty. Then, one day, he brought over a split pea soup that absolutely blew my mind. His wife went on and on about how good...
Welcome to the CookingBites Recipe Challenge. The current challenge ingredient is legumes in the pod and flyinglentris is judge. To enter, all you need to do is post a recipe using any legume cooked in the pod, such as sugar snap peas, mangetout, green beans (string beans) etc., tag it...
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