Rosewater adds a light yet irresistible perfume to this Moroccan-inspired citrus cake—a little goes a long way. For an equally delicious variation, use lemon juice and zest in place of the mandarin oranges. Note: The whole-wheat pastry flour adds some fiber to the cake. Ingredients For the cake: ½ cup medium or bold extra virgin […]
Extra virgin olive oil gives classic lemon curd all the silkiness of butter without the saturated fat. It’s delicious spooned over Greek yogurt and topped with berries—serve it in a champagne glass for an indulgent yet good-for-you dessert. You can also use it to make a lemon tart—fill a baked and cooled 8″ tart shell […]
The ultimate sauce for filet mignon or any great steak—it’s rich and buttery. Ingredients 1/4 cup sherry vinegar, such as Pedro Ximénez Reserve 1 shallot, peeled and minced 1/2 teaspoon freshly ground black pepper 1 tablespoon fresh tarragon leaves, chopped, or 1 teaspoon dried tarragon 2 egg yolks 1 tablespoon water 6 ounces unsalted butter Coarse salt to taste Directions […]
This classic tapas dish also makes a fantastic lunch or a light dinner! Ingredients 2 pounds potatoes, boiled and cooled 1 white onion, diced 1/4 cup parsley, chopped 4 tablespoons extra virgin olive oil 2 tablespoons sherry vinegar, such as Pedro Ximénez Reserve Coarse salt to taste 4 hard-boiled eggs, quartered 8 ounces tuna (canned […]
