The mint, both raw and blanched, is a shiny contrast to the pleasant funk of the cheese. Ingredient tip: You’ll need 3 pounds of favas in the pod to yield 2 cups shelled, blanched, and peeled beans. View recipe
Every cook should have a silver-bullet dessert. Here’s mine. Prep tips: The key to really red compote is a preliminary maceration (marinade) in sugar. This helps set the color and pull out some of the juice in the fruit. View recipe
Fresh nasturtiums add a bright, peppery flavor to this simple but special dish. View recipe
This dessert is a brilliant bowl of color with a pure, intense flavor. Ingredient tip: You may use frozen, thawed strawberries if necessary, but you might need to add more sugar. View recipe
I think people often don't use enough herbs with their grains. In the quantity here, herbs work like another vegetable, both for taste and nutrients. View recipe
When making this version of Thai peanut sauce, slowly add only as much water as needed to achieve a thick dipping consistency; the amount will vary depending on how thick your nut butter is. View recipe
Serve this first course with a lush salad of baby greens, dressed with olive oil and champagne vinegar; top with toasted pecans. View recipe
The dressing is a citrus mix, reduced to concentrate flavor. It’s a friendly and accommodating dressing that encourages you to concoct your own mix of herbs and greens. View recipe
Celebrate Earth Day, April 22, with these eight seasonal (and sustainable!) recipes.
Are there recipes with these photos? Where are they?
The links to the recipes are at the top of the right column across from the images. A link to each recipe accompanies each image.
I think the BRAGG advertisement is overlayed on top of the options for recipes. ??