At the end of the day, this is how I like to eat: subbing in different vehicles for devouring olive oil, lemon, garlic, herbs, and salt. And, cheese, of course.
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I'm really excited to make this in lieu of a salad in the colder months (I like that it even looks like a cooked version of a wedge salad)...
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As I've said before, Sundays are my favorite day to cook, but I really prefer the recipes to be of the low-and-slow-comfort-food variety, so that cooking feels leisurely and low key, especially in the winter. I made this dish on a freezing cold Sunday at about noon, and it had my apartment smelling like absolute heaven by 2:00. There is nothing on earth that smells like a red wine braise, especially with garlic, rosemary, and thyme. Oh my goodness.
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