Sometimes we cook by the seat of our pants. Other times we like to follow directions, and that's when we turn to this, our treasury of recipes for every meal, course and drink of the day.
on Monday, 16 December 2013.
Posted in Recipes, Drinks
The piney, herbaceousness of mugolio, or pine cone bud syrup, perfectly compliments gin in this crisp, woodsy twist on a classic martini. Serve ice cold as an aperitivo alongside a charcuterie platter before the meal.
This is a stunningly beautiful dish — plump, pink shrimp and jet-black rice with flecks of green and orange. You'll want to take a picture (send us one if you do!), but there won't be much time before your guests devour it all.
This is not cheese dip as you may be thinking...it's better! This needs to be served immediately after it comes out of the oven, so make sure your guests are hungry.
Cooked like a pilaf, quinoa comes out moist and nutty. You can serve it as is, or serve it underneath saucy things and allow the quinoa to absorb even more flavor.
Courtesy of Saveur Magazine. This quick and easy dish is often enjoyed for breakfast in Spain, but is equally delicious as a simple afternoon snack or top with a thin slice of Jamón Serrano for a light lunch.
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