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Poached Omelet

I’m going to let you in on the secret to making the fluffiest eggs you’ve ever had in your life. Michael Ruhlman shared it with us when the CompostMaster and I (and many others) had lunch with him at Fearrington House during the promotional tour for his new book Egg: A Culinary Exploration of the [...]

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Root Vegetables with Apricots

Root vegetables are plants whose roots enlarge to the point that they are edible. Think carrots, parsnips (which look like white carrots) and turnips. Inexpensive and easily accessible in the colder months, root vegetables are nutritional powerhouses. Let’s give them one last shout-out before we move on to the peas and asparagus of Spring.

The list [...]

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Tofu Scramble with Swiss Chard

When trying to adapt to a more plant-based diet that doesn’t include wheat, breakfasts can be a challenge. After seeing several variations of tofu scramble in a few different cookbooks, I decided to give it a try. This has become one of my go-to breakfasts and it’s a great way to get some leafy greens [...]

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