Recipe: Dungeness Crab Cake With Avocado and Chipotle Hollandaise
For the crab cakes, remove any shells from the crabmeat and place in a large mixing bowl. Add the mustard, mayonnaise, lime zest, cilantro, chives, pickles and 1/4 cup bread crumbs to the bowl and mix well. Season with salt and pepper to taste.
Photographs & Recipes: What's hot: 59 of the latest recipes from the L.A. Times Test Kitchen
Whole-wheat pancakes ... Broiled eggplant salad with sautéed onions, garlic and tomatoes ... Creamy scrambled eggs with fines herbes ... Quick puff pastry ... Chickpea and noodle soup with spinach, Persian herbs and kashk topping ... Creamy rice pudding with cardamom and almonds ... Baby artichoke gratin ... Black Russian rye bread ... Fresh berry tart ...
Article & Recipe: Couscous with a Lebanese difference
Moghrabieh is a type of couscous that originates in Lebanon. It is similar in appearance to Israeli couscous, but is a little larger, and is made by forming pasta-like wheat dough into pea-sized balls. Moghrabieh is quite different from the finegrained couscous you'll see in most Canadian supermarkets ...
Heavenly spiced chicken stew with moghrabieh ... Moghrabieh and vegetable soup
No comments:
Post a Comment