EVENT: Cooking From Christina’s Bag MAIN INGREDIENTS: Chives, Eggplant, Anchovy Paste, Artichoke Hearts CARA’S ADDITIONS: Fettucine, Pine Nuts, Raisins, Saffron, Fennel PHOEBE’S ADDITIONS: Striped Bass, Parsley, Capers, Lemon, Red Onion (leftover) MENU: Sicilian Pasta (C); Eggplant Bruschetta (C); Striped Bass with Salsa Verde and Mediterranean Roasted Vegetables (P)
Voila! Our final set of recipes from your shopping bags.… What Christina brought to the table seemed so different from what we usually have in our bags, cabinets, and fridges—and yet so enticing—we both decided to have a go at it. Likewise, what we made was quite different from one