I like thin, crispy crust for my pizza and this recipe makes it easy! Ingredients 1 tablespoon sugar1 tablespoon active dry yeast3 tablespoons extra-virgin olive oil, plus more for brushing3 3/4 cups all-purpose flour, plus…Continue Reading
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Ingredients4 lb lamb shoulder or leg meat, cut into 2″ chunks1/4 cup cilantro, minced1/4 cup flat-leaf parsley, minced (plus more for garnish)2 tablespoons garlic, mincedFreshly ground black pepper1 tablespoon (or more) sea salt1 pinch saffron threads, crumbled2 whole…Continue Reading
Ingredients for the tart 4 eggs 2 cups gm white sugar Rind of 1 lemon, finely grated 2 cups almond meal 1 pinch ground cinnamon To serve: icing sugar for the shortcrust pastry 1 ¾…Continue Reading
Ingredients For the salad 1 pound Brussels sprouts- washed, trimmed, and halved(or quartered, if large) 2 tablespoons olive oil ½ cup pancetta or bacon, sautéed and broken into small pieces 1 orange, peeled, quartered and sliced…Continue Reading
8 small servings Ingredients 5 slices stale artisan bread, crust removed Water 5 large ripe tomatoes (or 1-28 ounce can of peeled tomatoes) 2 Persian cucumbers, peeled, chopped 1 celery stalk, chopped 1 yellow pepper,…Continue Reading
Makes about 2 cups Ingredients 1 1-inch thick slice of crusty bread, crust removedand cut into 1-inch cubes 1 large tomato 5 cloves garlic 1/2 cup almonds 2 medium red bell peppers 1/4 cup olive…Continue Reading
Ingredients 2-3 tablespoons olive oil8-10 cloves garlic, roughly chopped2 tablespoons fresh rosemary, roughly chopped1 Cup Marcona almonds or mixed nuts2 Cups Castelvetrano olives (or a variety)Zest of one lemonChile threads (optional)1 cup Romesco Sauce Directions…Continue Reading
These delicious margarita cookies can be enjoyed with or without the addition of tequila. Adapted from McCormick Spice’s Sugar Rimmed Margarita Cookies. Makes 24 cookies Ingredients Cookies: 2cups flour1/4teaspoon salt3/4cup 1 1/2 sticks butter, softenedGreen Food Coloring optional –…Continue Reading
Ingredients 1 1-pound butternut squash1 tablespoon olive oil1 12- to 14-ounce russet potato, peeled, quartered3/4 cup finely grated Parmesan cheese, divided1 large egg, beaten to blend1 1/2 teaspoons freshly grated nutmeg1 teaspoon salt1 3/4 cups…Continue Reading
I learned to make this delicious pesto in a little shop in Genova, Italy. It’s traditionally made in a mortor and pestle, but it’s fine to use a food processor. It’s wonderful served with butternut…Continue Reading