Updated recipe from 2017 I’ve been working on this Lemon Bar recipe ever since I googled “lemon bars” a year ago and found a bunch of not-quite-what-I-want recipes. Here are Lemon Bars in just a few steps, with ingredients that are in every pantry, and a measurable amount of lemon juice vs. the imprecise “juice…
Author: Bread and Words
Suzanne of the culinary blog Tea and Mangoes and I are blogging together for Mother’s Day, sharing our mothers’ recipes. My recipe is for beef empanadas and Suzanne’s is for date squares. Her recipe enchanted me with its description of caramelized dates that are soft and toffee flavored. You can learn more about this delicious…
Torta de Frijoles Negros – Black Bean Farinata
Inspired by gorgeous Torta di Ceci (chickpea flatbread) on the blog Tea and Mangoes, I made this variation with black beans that’s also delicious, easy to make, and has a beautiful purple color. I used a little more salt to balance the stronger flavor of black beans, and though I used rosemary on the torta…
Matambre (Argentinian Stuffed Rolled Flank Steak)
Matambre is a beautiful and flavorful beef dish that showcases vegetables and tastes great hot or cold, with a salad or in a sandwich.
Sourdough pasta is no more difficult than regular pasta, just make the dough ahead 12-24 hours, and enjoy the more complex flavors and easier digestibility.