The variety of flavors and textures makes it a winner.
recipe
Posted inFood, Green Plate Special, Source
Recipe: Hot Smoked Salmon (or trout) and Vegetable Plate with Preserved Lemon and Caper Vinaigrette
This meal can serve as breakfast, lunch or dinner.
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Posted inFood, Recipes, Source
Recipe: Mixed-Breed Meatloaf
The hard-cooked duck eggs in the middle are for effect; they aren’t required.
Posted inGreen Plate Special, Recipes, Source
Recipe: Roasted Spring Onions with Cheesy Polenta
While the onions are roasting, make the polenta by heating the stock in a medium saucepan over medium heat until hot.
Posted inFood, Recipes, Source
Recipe: Frozen Tomato Tarte Tatin
Serve this dessert warm or at room temperature with crème fraîche.
Posted inFood, Recipes
Serve baked chicken thighs with lemon pickles for a salty, acidic crunch
Once cured, there’s nothing left to do but rinse off your lemon pickles and decide which of a whole range of dishes they should glorify.
Posted inFood, Recipes
Spaghetti squash with goat cheese makes a great pasta alternative
Microwaving the squash for a couple of minutes is advised to soften up its thick skin for cutting.
Posted inFood, Recipes
Quinoa-Stuffed Tomatoes make a gorgeous, healthy dish
These tomatoes can be made in advance, so they are equally brilliant for both company dinners and weeknight family suppers.
Posted inCookbook Reviews, Food, Recipes
‘Everyday Korean’ delivers on its promise of ‘cooking with a modern twist’
The cookbook is a good introduction to an unfamiliar cuisine.