The Next Generation

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« A Successful Cookbook (Recipe: Braised Short Ribs with a Duo of Celery) | Main | Streamline and Standardize »

January 27, 2011

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T.W. Barritt at Culinary Types

I'm glad you posted this - I've only made brocolli rabe once, but it was recommended as a good side to a pork roast dish I'm considering making. Now I understand how these flavors will play together.

Steve

YUM...I will definitely try this one. I do a pasta dish with rabe in which I toss a few raisins, but I've never thought of using grapes....go figure. - S

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