http://ift.tt/eA8V8J This bright, springy salad from chef Anthony Sasso of the Tapas Bar at La Sirena in New York City is the perfect dinner party starter. For a little more wow-factor, garnish this dish with hydrated basil seeds. Slideshow: More Chickpea Recipes Source: http://ift.tt/2orso ...
http://ift.tt/eA8V8J Ludo Lefebvre’s tutorial on how to build a deeply layered, silky sauce: reduce, one at a time, wine, citrus juice, and crème fraîche, then blend in fresh citrus segments and curry powder for a jolt of vibrant flavor. Slideshow: More Salmon Recipes Source: http://ift.tt/2oqJI ...
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http://ift.tt/eA8V8J Spring rhubarb is wonderfully pink and tender, so you can dispense with the poaching step and put it straight into a pastry case (shell) with a little brown sugar before putting it in the oven. The sugar caramelizes to give an almost toffeelike flavour. Make it the day before so ...
http://ift.tt/eA8V8J For me, soup is not just a winter dish – I love to eat it all year round, and I particularly enjoy cold soup during the summer, even when the weather is less than summery. Mint gives this soup a wonderfully fresh taste, and it makes a perfect lunch with some bread and cheese on ...
http://ift.tt/eA8V8J Working out what goes best with roast lamb is one of those pleasurable dilemmas I love to ponder while working in the garden. The combination used here is one of my favourites. The mint really enhances the flavour of both the lamb and the broad (fava) beans, bringing a freshness ...
http://ift.tt/2ny1JkN How to make Italian Easter pie, or 'torta pasqualina', a traditional quiche prepared with spinach and eggs, usually served to celebrate Easter. Source: http://ift.tt/2oZ0N ...
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