A Recipe for Juneteenth - News Summed Up

A Recipe for Juneteenth


Joy and sorrow march together always in America, and that’s O.K., so long as we know it and aim to make things better. Later this week, you might follow my lead and cook without a recipe, because you don’t always need one to make good food. Toss the bodies and tentacles with olive oil, salt and pepper, and grill them fast over high heat, until they’re just charred and tender. Mix them in a bowl with a handful of drained capers, the juice of a couple of lemons, a glug of olive oil and a little more salt and pepper to taste. Add a lot of chopped parsley and some greens of your choosing, then toss gently and serve.


Source: New York Times June 19, 2019 14:26 UTC



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