Extra virgin olive oil gives the berry curd silky richness, no butter needed. It’s delicious layered with rich Greek yogurt and garnished with whole berries. You can also use it as a filling for a chiffon layer cake, as a breakfast treat layered with cooked and cooled rolled oats, or simply as is, just as […]
If possible, buy fresh just-picked carrots with the tops still on (you can always make pesto out of the tops). There’s no need to peel them as the skin is thin and tender. Ingredients 1 teaspoon cumin seeds 3 tablespoons fresh lemon juice 2 teaspoons honey 1/4 cup plus 2 tablespoons extra virgin olive oil […]
Broccoli rabe (also known as rapini) is a deliciously bitter green closely related to turnips. To ensure tenderness, the stalks are blanched, then grilled. You’ll find the Salsa Rossa pairs well with many green vegetables—green beans, brussels sprouts, broccoli, etc. Ingredients For the Salsa Rossa 1 cup sun-dried tomatoes (not oil-packed) Pinch of hot red […]
Verdant and bold-flavored, chimichurri is one of South America’s finest contributions to the world’s sauces. If available, buy “outside” skirt steak, which is considered superior in flavor and tenderness to “inside” skirt steak. Or substitute flank steak or flat iron steak. Ingredients 1 1/2 pounds skirt steak For the marinade 1/4 cup extra virgin olive […]
