Golden Potage
April 19, 2023
This assortment of sweet root vegetables produces a very soothing soup. No single vegetable dominates, resulting in a delicate flavor. We like to make this
This assortment of sweet root vegetables produces a very soothing soup. No single vegetable dominates, resulting in a delicate flavor. We like to make this
Kedgeree is wonderfully comforting, especially after a hard night, and very easy to make. To enrich it at the end and make a lighter dish,
Beet-Orange Soup is a brilliant red soup that tastes great! Try it as the first course of a cool summer meal. Garnish each serving with
This simple salad is a light and fresh accompaniment to a meal. Because there’s no oil in the dressing, Cucumber Orange Salad goes well with
Ceviche is a great appetizer because you can prepare it well in advance, even the night before serving it. We also like to serve it
4 Servings Preparation: 30 minutes Cooking: 11 minutes INGREDIENTS 10.5 oz. (300 g) penne rigate or tortiglioni 1 1/2 lb. (600 g) peeled, diced
4 Servings Preparation: 30 minutes Cooking: 8 minutes INGREDIENTS 10.5 oz. (300 g) penne lisce or farfalle 1 1/2 lb. (650 g) butternut squash,
4 Servings Preparation: 20 minutes Cooking: 12 minutes INGREDIENTS 10 1/2 oz. lb (300 g) fusilli or sedani rigati 2 tbsp. (30 ml) extra
4 Servings Preparation: 10 minutes Cooking: 15 minutes INGREDIENTS 12 vol-au-vents (puff pastry shells) 6 oz. (170 g) Fontina cheese, coarsely chopped 1 1/4
4 Servings Preparation: 30 minutes Resting: 30 minutes Cooking: 12 minutes DOUGH INGREDIENTS 1 3/4 cups plus 1 1/2 tbsp. (250 g) Italian “00”