Steamed fennel with red pepper oil from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 264) by Amanda Hesser
- dried red pepper flakes
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olive oil
- Show all ingredients...
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Salmon and tomatoes in foil; Steamed and crisped duck; Southeast Asian chicken two ways; Seared loin lamb chops with olives and soft polenta; Braised lamb shoulder with sheep's-milk cavatelli; Pork arrosto with prunes and grappa
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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