31: Melissa Clark’s Recipe for Roasted Cauliflower & Potatoes With Harissa, Yogurt & Toasted Almonds
The One Recipe
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You Love What You Do, but You're Never Working, Right?
The New York Times columnist has been writing cookbooks since 2007. Her latest book, dinner in one, is based on a recipe that she's used for 10 years. She says the harissa chicken dish with potatoes and arugula was her favorite so far. The recipes are always tweaked to make them easier or better by adding cauliflower.
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