Join our experiment as we learn to eat almost entirely from the land around us ― and how you can, too
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Smoky, salty, and addictive, these soybeans were inspired by a recipe for griddle-roasted peas in the pod in My Bombay Kitchen: Traditional and Modern Parsi Home Cooking (University of California Press, 2007) by Niloufer Ichaporia King.
View recipe: Skillet-roasted Edamame
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