This Pasta Recipe Changed the Way We Cook With Beets
The organization of Abra Beren’s debut cookbook Ruffage tells you most of what you need to know: Instead of categories like breakfast, lunch, and dinner—or even meat, salad, and pasta—the chapters are determined by vegetables, from asparagus to turnips.
The idea being: You go to the farmers market and see beets that are so beautiful you have to take them home, but then what do you do with them? Just flip to the beet chapter and find out.
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