And honestly, I feel like I got a fair amount of press.for what we were, which was a very small neighborhood restaurant.

Pour in the broth next, bringing the mixture to a boil over medium-high.When it's boiling, turn the heat down to medium-low and cook until the fregola is "just al dente," about 14 to 16 minutes.

(If you're using couscous or orzo, cook for eight to 10 minutes instead.).While the broth cooks, you'll want to prep all.And luckily, Justin has a helpful trick for removing the stems from the parsley.

Grab a perforated or slotted spoon, insert the sprig into one of the holes, and pull it through.This will separate the leaves from the stem and save you a ton of time.

With the tarragon, on the other hand, you'll want to be more gentle when removing the leaves with your fingers to avoid bruising them.. Make sure to use a sharp.

when chopping the herbs, and don't chop aggressively, either—they're tender, after all.We fused them together, and the rest is history.” These are snack-sized bagel halves topped with the typical pizza toppings: cheese, tomato sauce, and sometimes pepperoni.. Adam Rothbarth, food news and deals commerce writer, recalls that “Bagel Bites were absolutely central to my childhood.

Most days, after getting home from school, I would heat up a plate of.pepperoni Bagel Bites.

and watch the new Jeopardy episode on TV.The chew and flavor of a microwaved Bagel Bite are etched in my memory forever.