DINNER --- baked bronzino | simmered taro root | parboiled dandelion
- interesting combination
Monday, March 25, 2019
taro root, dandelion, and whole fish
3-25-2019 Mon.
DINNER --- baked bronzino | simmered taro root | parboiled dandelion
DINNER --- baked bronzino | simmered taro root | parboiled dandelion
Labels:
chinese vegetables,
whole fish
Blog Archive
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2019
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March
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- rock fish two ways
- cherry blossom and Kotobuki
- clay pot ocongee
- ramen noodles in a rush
- amazing fresh curry leaves
- kao-fu
- taro root, dandelion, and whole fish
- mussels, baguette and white wine
- Beijing yogurt and homemade green cookie
- cabbage meat roll and egg roll
- very geen
- lion head meat balls
- homemade soft tofu, from dried soybeans
- bitter melon and yellow chives
- green celtuce and silver bronzino
- XO canton-style won ton, homemade
- tagine chicken, a real african deal
- fried rice with eight ingredients
- a perfect day for banana fish and a perfect sourdough
- fun home food
- king mushroom, smoked mussels and radicchio
- plantain and tortilla
- tabletop cooking with tagine pot
- Korean hot tofu stew on tabletop stove
- both sides of the bridge
- Korean hot tofu stew in Brooklyn
- kale and potato with fancier companions
- real simple
- lamb chop with spices, dill yogurt and homemade sa...
- steaming clams in tagine on table top stove
- middle eastern cuisine
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March
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