Thanksgiving Recipes: Baked Broccoli Rabe With Parmesan – Mark Bittman | The New York Times (VIDEO)

6 Comments

1. Seymour Khalilov February 11, 2019

   Toasted pine nuts?

   Reply
2. soogoonu February 11, 2019

   garlic is already strongly flavored, don't need so much to release its taste to the food it season, especially vegetables. About garlic chips I ain't tasted yet – I rather deep fry the whole garlic clove after a quick cooking in boiling water or milk and wrapped with flour batter so it is browned just outside keeping the garlic cooked but not burned.

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3. David Wu February 11, 2019

   and you've never had garlic chips?

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4. David Wu February 11, 2019

   some people like lot of garlic. i personally love garlic. up to your own taste i would argue.

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5. soogoonu February 11, 2019

   too much garlic and it absolutely MUST NOT get brown 'cos it will become toxic and get an ugly taste. That said, this is a good recipe – as a variant you can fry also an anchovy along the garlic but for God sake keep the fire low and do not fry them too much before to add the broccoli!

   Reply
6. evild1515 February 11, 2019

   NOM NOM

   Reply