PrintThis Week in Recipes
[Photograph: Kerry Saretsky]
French in a Flash: Kerry Saretsky's savory and sweet recipe for lavender-apricot chicken drumsticks put a Provencal spin on the bar food.
Seriously Italian: When the wild winds start blowing, bundle up and whip up a pot of this zuppa di farro or farro soup.
Dinner Tonight: Nick Kindelsperger goes green with this delicious and flavorful recipe for enchiladas espciales, Tacuba-style.
The Crisper Whisperer: Carolyn Cope is thrilled to share this ancient family recipe for festive olive oil pumpkin bread
Cakespy: Jessie Oleson does it again with a recipe for tri-color candy corn cookies, an alternative to the classic waxy, triangular October candy.
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1 Comment:
If you want to add lavender flavor to your food, try this. Right now it's being sold as a cosmetic product but it's 100% edible. It's extra virgin olive oil that has been pressed with fresh lavender. (I know the Sciabica family and their production procedures.) I received a bottle recently and spritzed it on a cracker spread with cream cheese. Instant France!
therealchiffonade at 7:44AM on 10/12/09