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Cook the Book: 'Rustic Fruit Desserts'
In the fall: apple crumble.
In the winter: sour cherry pie (with cherries canned over the summer).
In the spring: strawberry rhubarb pie.
In the summer: peach crisp.
Cook the Book: 'Tacos'
I made a new taco memory today that will live on as one of my favorites: fish tacos and horchata, consumed with gusto (and lots of napkins) in the park in front of the Capitol building on a gorgeous sunny spring day here in Washington, DC.
Cook the Book: Lidia's Italy
roast lamb
fresh pasta with ricotta (both homemade) and herbs
home-grown tomatoes with sea salt and garden basil
homemade desserts (triple chocolate cake, strawberry-rhubarb pie, apple tort with almond brittle, buttermilk layer cakes with lemon curd)
in general: super simple, clean flavors with the freshest ingredients possible
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Ethiopian. I've found great cookbooks, food blogs, and friends to help me learn about cuisines from much of the world, but Ethiopian food remains a lacuna.