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Simultaneously whimsical and earthy, this Parsnip Crisp with Apple-Parsnip Mousse and Apple Caramel, adapted from chef Dan Hunter of Brae, is wholly delightful...
Simultaneously whimsical and earthy, this Parsnip Crisp with Apple-Parsnip Mousse and Apple Caramel, adapted from chef Dan Hunter of Brae, is wholly delightful...
www.allrecipes.com
Zucchini blossoms are added to this quick and easy vegan zucchini noodle dish that is ready in under 30 minutes. Chickpeas add protein to the dish.
Zucchini blossoms are added to this quick and easy vegan zucchini noodle dish that is ready in under 30 minutes. Chickpeas add protein to the dish.
www.allrecipes.com
Rich with color and texture, and boldly flavored with fresh blackberries and feta cheese, this salad is one of the most wonderful we have enjoyed!
Rich with color and texture, and boldly flavored with fresh blackberries and feta cheese, this salad is one of the most wonderful we have enjoyed!
cooking.nytimes.com
This recipe is by Eric Asimov. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Eric Asimov. Tell us what you think of it at The New York Times - Dining - Food.
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A traditional blend of herbs found in French, and especially Provençal, cooking.
A traditional blend of herbs found in French, and especially Provençal, cooking.
Ingredients:
thyme, tarragon, savory, orange, fennel seeds, celery seeds, lavender buds, white pepper, bay leaf
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Zucchini blossoms are stuffed with feta cheese, lightly coated with bread crumbs, and fried until golden for a delicious appetizer or side dish.
Zucchini blossoms are stuffed with feta cheese, lightly coated with bread crumbs, and fried until golden for a delicious appetizer or side dish.
www.foodnetwork.com
Get Limoncello Recipe from Food Network
Get Limoncello Recipe from Food Network
cooking.nytimes.com
Here is a recipe for homemade quinine syrup, which will take the staid gin and tonic up a few notches The syrup is made from cinchona, the bark of a shrub originally from Peru but now cultivated in various tropical climes worldwide, from which is extracted the alkaloid quinine, the original anti-malarial medication It is available at a well-stocked herb store or, as always, online.
Here is a recipe for homemade quinine syrup, which will take the staid gin and tonic up a few notches The syrup is made from cinchona, the bark of a shrub originally from Peru but now cultivated in various tropical climes worldwide, from which is extracted the alkaloid quinine, the original anti-malarial medication It is available at a well-stocked herb store or, as always, online.
Ingredients:
water, syrup, citric acid, limes, lemons, oranges, lemongrass, allspice, cardamom pods, salt, lavender
cooking.nytimes.com
With farm-fresh asparagus, no cooking is needed If the stalks are fat, slice them lengthwise with a simple kitchen peeler; if they’re skinny, just chop everything up fine Add radishes, fresh herbs, pea tendrils (if available), toasted pumpkin seeds, and you have an easy, incredibly vibrant salad
With farm-fresh asparagus, no cooking is needed If the stalks are fat, slice them lengthwise with a simple kitchen peeler; if they’re skinny, just chop everything up fine Add radishes, fresh herbs, pea tendrils (if available), toasted pumpkin seeds, and you have an easy, incredibly vibrant salad
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This cocktail recipe from Employees Only in New York is a take on the martini; it combines lavender-infused gin with vermouth spiked with herbes de Provence.
This cocktail recipe from Employees Only in New York is a take on the martini; it combines lavender-infused gin with vermouth spiked with herbes de Provence.
www.allrecipes.com
My Italian grandmother makes these fried zucchini blossoms every year when the zucchini in her garden start to bloom.
My Italian grandmother makes these fried zucchini blossoms every year when the zucchini in her garden start to bloom.
cooking.nytimes.com
This recipe is by Olivia Snaije and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Olivia Snaije and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.