Leftover parsley and walnut pesto is great with spaghetti.
These potatoes will be the brightest taste on the plate.
Eaten blindfolded, the mushrooms taste like chicken.
Here we take toothy chunks of carrots, parboil them, fast roast them in the oven with allspice, and finish them off with a garnish of minced preserved lemon and fresh garlic.
I love a good cinnamon bun — even more with some diced apples wrapped up in the swirls.
A cross between a soup and a stew, this hearty recipe is as filling as it is savory and delicious.