Sols, A Vinegar Dressing (salad) Si vols fer sols a que et vulles, a carn o a peix, pren de la carn o del peix…
Parsnips make me happy, that was reason enough to make this dish. I chose small, tender parsnips of about 5-8″ long, and not much more…
Salsa de Pago; Sauce for a Peacock (too long to transpose) (part of an ongoing series in which I share recipes presented at The Lay…
I got lucky! I managed to get a beautiful shoulder of mutton locally. This is a rare treat. While mutton has a reputation for strong…
XLV Si vols fer bunyols, hages de la pasta damunt dita, que sia llevada, ee ous ab formatge rattlat; e sia tot mesclat e…