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/2orsogb

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/2oqJI54

http://ift.tt/eA8V8J


Source: http://ift.tt/2o7k6sY

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 that the flavours have a chance to soak into the pastry, or eat it immediately. Either way, it goes well with...

Source: http://ift.tt/2oYelSK

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 the side. Perry, the estate manager at Great Dixter, once accused me of being lazy for adding whole peas, pods...

Source: http://ift.tt/2p8XEAO

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 to this dish. —Aaron Bertelsen Adapted from The Great Dixter Cookbook: Recipes from an English...

Source: http://ift.tt/2oYdPUx

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/2oZ0N69

http://ift.tt/2nsCd0f
Looking for new lemonade ideas? Here is an easy peach-apricot lemonade, delicious and refreshing: the perfect summer drink to quench your thirst!

Source: http://ift.tt/2pfotCE

http://ift.tt/2nsutvh
Looking for new smoothie ideas? Try this fig smoothie recipe prepared with lettuce, watermelon and peach: delicious and refreshing, it's a perfect summer drink.

Source: http://ift.tt/2peZAXq

http://ift.tt/2oiwgSW
Try these easy quinoa burgers prepared with salmon and spinach leaves, served with a tasty avocado cream: the perfect idea for a brunch or a quick meal.

Source: http://ift.tt/2nV47hy

http://ift.tt/eA8V8J

This is Paula’s brilliantly approachable take on one of the most iconic restaurant dishes ever invented, the gargouillou of chef Michel Bras of Laguiole, France. Paula introduced Bras to the United States in an article she wrote about him in 1987. Like all her favorite chefs, he elevates the humble peasant foods of his region. Gargouillou is traditionally a Laguiole vegetable soup...

Source: http://ift.tt/2nnH82C

http://ift.tt/eA8V8J

Paula learned how to make these herby, tangy skewers on an adventure in the Caucasus Mountains. The same marinade is also delicious with chicken thighs or extra-firm tofu. The onions are traditionally grated by hand, but the marinade comes together in seconds in a food processor. The onion-parsley salad is a classic kebab accompaniment Paula was taught by a master of kebabs, Burhan...

Source: http://ift.tt/2pbdLwL

http://ift.tt/eA8V8J

Proust had madeleines; Paula Wolfert has eggplants. Her love of nightshades was seeded in her childhood, and this is her best guess at her grandmother’s recipe for a Balkan eggplant spread she often made when Paula was growing up. Tangy and only faintly garlicky, it’s an ideal accompaniment to just about anything: grilled skewered meats (like the sausages that follow), grilled fish or...

Source: http://ift.tt/2nMDPgF

http://ift.tt/eA8V8J

“These oatmeal bites are soft, tender, perfectly spiced and lightly sweetened with pops of caramel-chew from dates and apricots,” says cookbook author Laura Lea. “I purposefully kept them nut-free, so moms can pack them in school lunches for a quick snack or dessert. Two bites also makes for a light on-the-go breakfast, paired with a piece of fruit or yogurt. Tip: sub 2/3 cup chocolate...

Source: http://ift.tt/2nnhafr

http://ift.tt/eA8V8J

“Soft, chewy, rich and perfectly balanced between sweet and savory, you will look for any excuse to make these PBB Cookies!” says cookbook author Laura Lea. “They're incredibly easy to make, as well as affordable. You can also double or triple the batch and freeze leftovers for up to 3 months, properly wrapped.” Slideshow: More Cookie Recipes

Source: http://ift.tt/2o6O4hv

http://ift.tt/eA8V8J

The combination of blueberry and coconut are sublime on their own, but the one special ‘kicker’ in this recipe is almond extract,” says cookbook author Laura Lea. “It really rounds out the porridge. If you only have vanilla extract, or neither, you'll still have a fabulous end result, but I recommend grabbing some almond extract. Sometimes I add 2 tablespoons or 1/4 cup yogurt to the mix...

Source: http://ift.tt/2nndFFN

http://ift.tt/eA8V8J

This dish incorporates two regional specialties: zucchini and olive oil. According to the book, “Irpinia, in the region of Avellino, is known for its olive and olive oil production, due to its ideal terroir: rich, fertile volcanic soil and a cooler climate as a result of proximity to the Apennines mountain range.” Here, oil is blended with zucchini for an herbal pesto sauce. Adapted...

Source: http://ift.tt/2paLLcS

http://ift.tt/eA8V8J

Pork products are a regional specialty thanks to the indigenous Caserta pigs that have been raised there for millennia. According to the book, “Casertano pigs are an ancient and rare breed whose origin dates back at least to Pompeii and Herculaneum (based on paintings found at those sites).” This pork is excellent in stews and salami, but these pigs also “produce an excellent lard, used...

Source: http://ift.tt/2nn6w8z

http://ift.tt/eA8V8J

“This dish is traditionally served on Christmas day in the area of Solopaca,” a hilly wine-growing region. “Some cookbooks call it zuppa santé di nonna Carolina”—Grandma Carolina’s santé soup. Packed with meatballs and leafy greens, it’s reminiscent of the Italian Wedding Soup popular in Italian-American cuisine.   Adapted from Naples and the Amalfi Coast (Phaidon...

Source: http://ift.tt/2paJuyn

http://ift.tt/eA8V8J

Take a train from Naples to Sorrento and you’ll find yourself in a jungle of lemon trees, softball-sized fruits dangling over the tracks. “The intensely flavored and succulent lemons of Sorrento and the Amalfi Coast are a celebrated culinary symbol of Campania,” according to the book—”They are even depicted on ceramics and on the frescoes of Pompeii.” Here, the fruits are sliced thinly...

Source: http://ift.tt/2nmOyTE