Greens, Eggs and Mushrooms

Tue., Sept. 15, 2015

This week’s Just Picked is all about spinach.

The featured recipe comes from Deb Perelman of Smitten Kitchen, who builds nutmeg-scented spinach-and-mushroom nests to hold a dozen eggs. The recipe is easily adaptable for a half-dozen or two dozen or dozen and a half. It’s also easy to prepare and can be prepared ahead.

This week’s Seasonal Kitchen centerpiece is all about tomatoes.

Correspondent and caterer Sylvia Fountaine offers several recipes for what to make right now with that abundance of vine-ripened, local little gems.

Look, also, for a Fresh Sheet column full of food-related tidbits and a review of “The Apple Cookbook,” which has been newly updated in time for fall.

Cheers!

* This story was originally published as a post from the blog "Too Many Cooks." Read all stories from this blog

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Greens, Eggs and Mushrooms

Jesse Tinsley

Jim Meehan

Molly Quinn

Rob Curley

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