Still have a few green tomatoes hanging around? This sweet pie would be glad to have them. Plus, more ideas for Eggs en Cocotte, the buggy reality of vegan wine, and rediscovering the fun of cooking with pork ragu.
- The St. Louis Post-Dispatch puts all those leftover green tomatoes to use, mixing them into a soup, frying them to eat with basil mayonnaise and baking them into a Green Tomato Dessert Pie.
- In the Los Angeles Times, Russ Parsons rediscovers fun in the kitchen with a slow-cooking ragu made with four kinds of pork.
- The Oregonian looks at the challenges of vegan wine. Specifically, pulverized bugs.
- The Washington Post has a few more ideas for that breakfast dish we're already planning to make this weekend – Eggs en Cocotte. How about adding some curried spinach?
Related: Soft and Pretty: Eggs en Cocotte
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