 Every year, I need to have at least one feed of fried green tomatoes from my garden, drenching the firm, tangy flesh of an unripened tomato in breadcrumbs and frying in melted butter. So delicious, especially when served with rosemary aioli. These are super easy to make and are a great side dish for grilled meats or fish.
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Jean E. PendziwolI live on the north shore of Lake Superior where I write books for kids and adults. I express love and care through food and have a particular fascination with bread! Join me as I explore the cultural significance of bread around the world and experiment with recipes for everything from quick breads to flatbreads, soudoughs and brioche. It promises to be a delicious journey! |
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