Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
This is Ali Slagle's sheet-pan feta with chickpeas and tomatoes from NYT Cooking:
If I’d been monitoring more closely, I might have pulled it out earlier and missed the bits of char on the chickpeas. Per the header notes, I added cauliflower and olives.
Served on arugula, lightly dressed with salt, lemon juice and olive oil.
Flatbread is my usual fluffy and crisp flatbread from Andy Baraghani's The Cook You Want To Be. I will make this again.
This is Ali Slagle's sheet-pan feta with chickpeas and tomatoes from NYT Cooking:
If I’d been monitoring more closely, I mught have pulled it out earlier and missed the bits of char on the chickpeas. Per the header notes, I added cauliflower and olives.
Served on arugula, lightly dressed with salt, lemon juice and olive oil.
Flatbread is my usual fluffy and crisp flatbread from Andy Baraghani's The Cook You Want To Be. I will make this again.
By Honkman,
By liuzhou,
By Duvel,
