Green bean salad with a creamy, garlicky herb dressing.
Ginger, soy sauce, and sesame are three of my favorite flavors -- love to use them to marinate and bake salmon, or to add to salad dressings.
These were delicious!! I found it was better to coat in cornstarch immediately before dropping in the oil; otherwise they stuck to my plate and I had to do it again anyway. Still a newbie to shallow-frying... but these were definitely a great start! Yum!
From Paris: macarons (they come in lots of flavors, try first and find which ones you like best). And, of course, cheese. Lots and lots of cheese.
I think or read about something new I'd like to try every day, which is what makes it fun to be in the kitchen... but if I had to choose one thing: I love good pâté de campagne and definitely want to learn one day to make a respectable one myself.
This looks amaaaaaaaazingggggggg. I adore apricot pie but this sounds like an incredible twist on the original and I can't wait to try it. Thanks, Sarah!
Mmm... Chiles rellenos.....
Thanks for clarifying, Anna! It looks amazing -- can't wait to try the recipe!
Step 4: should it be "take dough out of freezer"?
Great recommendations -- thanks, all. Looking forward to the trip even more now!
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