infamous feta pasta.
I shave it over arugula and squash ravioli.For dessert, I shave it over cheese.
It adds texture and an almost indescribable fresh funk to everything.The following day, I soft-scramble the infused raw eggs for breakfast.They taste like I cooked them in truffle oil.. Get the F&W Pro Newsletter.
Learn more here.Brooklyn, New York.Kiersten Hickman is a Sommelier with a Level 4 Diploma from Le Cordon Bleu London, and an experienced food and beverage journalist for 10+ years..
Hickman's work has been published in Eating Well, Simply Recipes, The Kitchn, Taste of Home, Stacker, Eat This, Not That!, Reader’s Digest, INSIDER, and others.
She has worked in editorial and social media positions over the past decade, developing digital content strategies for award-winning publications and brands.Reserve the remaining marinade for the Vietnamese chicken salad.
Seal the bag and refrigerate the chicken for 3 hours.. Make the pickled vegetables.In a small saucepan, bring the water, vinegar, sugar, salt, and crushed red pepper to a boil.
Transfer the brine to a large bowl and let cool to room temperature.Add the carrots and daikon and cover to keep them submerged.
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