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Length:
8 minutes
Released:
Jun 24, 2014
Format:
Podcast episode
Description
Chef Mark
Sullivan from Spruce in San Francisco demonstrates how to make a traditional Provencal Tart filled with layers of
potatoes and late summer vegetables. A slice of this tart is served with a side
salad at Spruce for brunch and lunch. Recipe at: http://www.ciaprochef.com/potatoes/recipe7/
Sullivan from Spruce in San Francisco demonstrates how to make a traditional Provencal Tart filled with layers of
potatoes and late summer vegetables. A slice of this tart is served with a side
salad at Spruce for brunch and lunch. Recipe at: http://www.ciaprochef.com/potatoes/recipe7/
Released:
Jun 24, 2014
Format:
Podcast episode
Titles in the series (100)
Protein Bites with Chocolate, Black Beans and Coconut: Need a post-workout pick-me-up? These tasty, high-protein energy bites are deliciously flavored with coconut, nut butter, and beans. These high-protein energy bites are as irresistible as they are healthy and convenient. And they’re kid-friendly too! Get... by The Culinary Institute of America