Consider the Edamame

Written by Pat's Papers | Wednesday, 3 October 2012 8:12 AM

The minimalist is right. Mark Bittman is back in the New York Times dining section this morning with a recipe for edamame. I’ve read it a couple times, and I think I’ve got it down: “Boil, drain, salt, serve.” To be fair, Bittman also offers up some cool variations like toasting sesame seeds and sprinkling them on top.

SOURCE: New York Times

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