Sarah Blackburn - Profile and Journalist Details
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Sarah Blackburn
Verified
Publisher and Editor-in-Chief, Edible Boston
Wayl
Beats
Asian American issues digital divide systems changeInequality
Arts and entertainment.
Content
By Sarah Blackburn| Edible Boston Verified GREEN AND WHITE BEANS WITH ANCHOVIES + SPANISH JARDINERA (left)Combine 10 minced pickled pepperoncini, ¼ cup minced red bell pepper and ¼ cup minced sweet white onion in a large bowl. Add 4 cups blanched chopped green beans, 4 cups cooked white beans (or two 15-ounce cans of beans, drained and rinsed) and ¼ coarsely chopped Spanish white anchovies. Toss together with a good drizzle of extra virgin olive oil, 2 tablespoons chopped Italian parsley and a tablespoon or two of red wine vinegar.
By Sarah Blackburn| Edible Boston Verified If you can believe it, I started planning this issue three years ago—at the end of August 2021—during a “golden hour” walk around the grounds of Brookline’s Allandale Farm.
By Sarah Blackburn| Edible Boston Verified GREEN AND WHITE BEANS WITH ANCHOVIES + SPANISH JARDINERA (left)Combine 10 minced pickled pepperoncini, ¼ cup minced red bell pepper and ¼ cup minced sweet white onion in a large bowl. Add 4 cups blanched chopped green beans, 4 cups cooked white beans (or two 15-ounce cans of beans, drained and rinsed) and ¼ coarsely chopped Spanish white anchovies. Toss together with a good drizzle of extra virgin olive oil, 2 tablespoons chopped Italian parsley and a tablespoon or two of red wine vinegar.
Company Info
Edible Boston
Quarterly magazine celebrating local, seasonal food and the people who make it. Member of Edible Communities.
Wayland, United States
+1 617-278-9114
Founded: 2005