This comforting, savory side dish is good with roasted or sautéed meats. Or pair it with a salad and serve it after a bowl of soup. You can also use this as a filling for crêpes.
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This recipe has made spinach lovers of my family, including my five children. Using the milk instead of the broth gives it a smoother, richer taste without being heavy (I've tried it both ways). I've been tempted to try frozen chopped spinach instead of fresh but haven't wanted to risk compromising the flavor. I've served this every Thanksgiving for the past 5 years and it's on the menu again this year.
My favorite winter veggie side dish. I substitute ricotta for half of the parmesan (1/2 cup ricotta, 1/2 cup parmesan, 1/4 cup parmesan on top). It's just a little lighter like that.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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