Blog Post & Recipe: Lemon Ricotta Pancakes
This combination of lemons, raspberries, and blueberries with some ricotta cheese for tang will have you making this batter again and again. You could even make the batter the night before, and that beats a pancake mix any day.
Blog Post & Recipe: Recipe: Autumn Udon with Vegetables
Tara shared with us a recipe from the book that's perfect for fall: a simple udon noodle served with shredded carrots, spinach and shiitake mushrooms. Like much of Japanese cooking, the beauty and taste lies in the simplicity of the recipe.
Blog Post & Recipe: Poulet Antiboise
I was reading The Financial Times and came across this Elizabeth David’s recipe recited by Rowley Leigh, the in-house cook ... Despite the short list of ingredients, this dish was nothing like I’d tasted before. The onion cooked down to something sweet. The olives were salty shrapnels which went very well with the rather neutral chicken.
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