Holiday Recipes from OXO Chefs In Residence
Oxo Chefs in Residence share three of their favorite holiday recipes along with their favorite OXO tools
Source: focusdailynews.com
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Nutcracker – Mission City Record
Unshelling a long-loved ingredient
Source: missioncityrecord.com
Nutcracker – Agassiz Harrison Observer
Unshelling a long-loved ingredient
Source: agassizharrisonobserver.com
Make Your Own Luck with 24 Green Recipes
½ teaspoon pepper 2 pounds asparagus ½ cup salted pistachios, shelled ⅓ cup thinly sliced green onions 1 cup packed fresh mint leaves, finely sliced For vinaigrette: Whisk together zest and juice of 1 lemon, rice wine vinegar, Dijon mustard, honey, salt, and pepper. Slowly add the olive oil, whisking constantly. Set aside. Trim 3 to 4 inches off the ends of the asparagus. Cut spears into 1-inch pieces, leaving the tips intact. Bring a large saucepan of salted water to a boil. Cook asparagus for 2 to 3 minutes, or just until crisp-tender. Remove from heat and strain into colander. Cover a...
Source: ourstate.com