Common in tapas bars throughout Spain, this mushroom appetizer can be served on its own as a tapa or as a side dish with beefsteak. It can be made up to a day in advance: cover, refrigerate, and reheat. Add the lemon juice and parsley just before serving.
Though known colloquially as “Santa Barbara spot prawns,” these sweet, buttery-tasting Pacific-based crustaceans are harvested from San Diego to Alaska. If they’re not available at your local market, buy the best shrimp you can find, preferably wild-caught.
Watch T.J. Robinson create a savory meat dish that will satisfy even the pickiest of eaters. Ingredients 1 rack of lamb (about 2 pounds) 1/4 cup fresh-pressed olive oil 2 garlic cloves 1 tablespoon pimentón (smoked paprika) Salt Freshly ground black pepper 1 medium slice rye bread, broken into pieces Preparation Directions Step 1 Heat […]
Olive oil producer Annie Paterson, the talent behind Nullamunjie, shared with us a simple recipe for spaghetti that is popular with her family and patrons of The Pressing Shed Cafe, the restaurant she built on her farm in Tongio, Victoria. Ingredients 1/2 cup extra virgin olive oil 2 cloves garlic, peeled and finely chopped 1/2 […]