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February 23, 2019

From the Editor:

What I cook for friends coming over for dinner tonight is going to depend on what looks good at the farmers market this morning, but I'll definitely make a double batch of this Grapefruit Parsley Spritz. People can pour their own, keeping it a mocktail or adding a shot or two of their favorite clear liquor—I like it best with gin, but mescal's smoky edge is a close second. This flexible spritz would be a good addition to an Oscar Party spread, too, since you can vary the amount of alcohol over the course of a long broadcast.

What Else We're Cooking This Week

Quick-Pickled Brussels Sprouts: For when you've had enough of roasting! 

Cauliflower Pasta: A weeknight favorite—the key is cooking the cauliflower until it's tender enough to fall apart a bit and thicken the sauce.

Broiled Oysters: For guests who deserve a treat.


Chickpea Popovers: Gluten-free popovers with a savory edge—if you make them, they will be eaten. 

Favorites From Local Edibles

Edible Manhattan: Does that salmon come from a farm? You may never know. 

Edible San Francisco: Hunting for mushrooms when chanterelles go into hiding.

Edible Boston: 
What happens when a restaurant hangs up the "We're Closed" sign for good after 192 years?


Edible Memphis: “We were fed. We were clothed. We were bathed. We didn’t know we were poor until we were bussed.”
 

What We're Reading This Week

The Atlantic: Why do you hate cilantro so?

Wired: Cattle caveat: why real burgers may be better for the environment.


Nola: No regrets: it's business as usual for restaurants investigated for sexual harassment.

One More Thing

Plastic straws.
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Molly Watson
editor, ediblecommunities.com
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