Weekend Cooking — 8 Comments

  1. I love Martha Rose Shulman, and own a few of her cookbooks. I’ve been thinking about making refrigerator pickles with my cucumbers this week, but now I’m going to make the soba noodles — I have white cabbage and red kolhrabi which I could mix for the dish. Nice!!!

    • I think it would be good warmed. I thought this method of cooking the noodles might have been a way to keep them warm (I normally use the package directions — boil for 8 minutes then rinse in cold water — which makes them cold unless I reheat them somehow). But by the time the warm noodles are tossed with cold sauce and veggies, it’s a room temperature dish at best. A zap in the microwave would probably be fine, too.

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