July 2, 2013
Nutritionists say vegetables can become hearty and satisfying when they’re combined with the right herbs and spices.
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Walk into Annie Mahon’s spacious kitchen on a day she’s cooking, and the first thing you’ll notice are fresh herbs and spices resting on her wooden cutting block. The second is a savory aroma wafting from a Le Cruset cauldron simmering on the gas cook top as chickpeas bubble until the outsides are a glistening alabaster and the insides are creamy.
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