I had to special order this escarole from my produce manager. I guess down here in the deep south all the greens area is filled with mustard, turnip, and collard greens. We we all loved it. My husband really really didn't expect to with the capers and raisins, but they all just melded together. I think we might to grow our own escarole.
COOK THE ISSUE #97
sauteed escarole with raisins, pine nuts, and capers
By beccaporter, member
January 23rd, 2009 in Gallery
Recipe Used: sauteed escarole with raisins, pine nuts, and capers
posted in: Gallery
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COOK THE ISSUE - FEBRUARY/MARCH 2009
Update, March 6, 2009: This contest has now ended and we're tallying the results. The winner will be posted shortly. Feel free to continue to post your photos, though they will no longer be counted towards your total.
Over the course of two months, we’re challenging you to cook as many of the recipes in the February/March issue (issue 97) as you can, upload photos of what you make, and tell us what you love, what you don’t love, and what else you want to know. Taking the challenge is easy. The most prolific member for this issue’s challenge will win a cookware shopping spree from Cooking.com, and fifty runners up will receive a copy of Fine Cooking’s Make it Tonight special issue.
For the complete contest rules, click here.
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