This spring green vegetable gnocchi has all the flavours I love about spring in one bowl. It’s light and fresh and a quick and easy weeknight meal that will boost your vegetable intake, and feed that longing for a delicious supper after a long day. I use frozen peas and baby spinach, but you can also use purple sprouting broccoli, asparagus or chard.
WHEN YOU BAKE APPLES with caramel sauce, you get a juicy mixture—juicier than a traditional apple pie filling, because there are no thickeners. You also get one that’s less sweet— “burning” the sugar to caramelize it gives it pleasantly bitter undertones. These are the characteristics that make this filling a good match for a topping that’s sweet, earthy and crunchy. It’s a topping that began life as streusel and ended by welcoming whole wheat flour (the earthy element) and oatmeal. You can swap the apples for pears or make this with quinces or, better yet, a combination of quinces, apples and/or pears. While you’re fiddling, think about adding toasted nuts (walnuts or pecans) to the mix.
Florentines are pretty little lacy cookies, studded with sliced almonds and dipped in chocolate. These were in my childhood cookbook and I could not make enough of them. They are so simple to make and yet so elegant. Give these to close friends and loved ones.
RICE PILAF WITH ORZO ŞEHRİYELİ PİRİNC PİLAVI
Region: İzmir, all regions
At The Snapery Bakery, we decided that, although brioche is delicious, it’s not exactly ideal for burgers, which is what it’s most demanded for. Brioche is too sweet and rich to be slathered with sugary sauces, a fatty patty and a slab of melty cheese. So, of course, we had to develop a bun ideal for burger use.
We can’t think of anything more versatile and delicious than these tomatoes. Eat them by themselves, over rice, tossed with pasta, as a friend for fish, underneath steak, baked with eggs, and spooned next to squash.
No traditional Danish Christmas dinner is complete without a dish of small caramelized potatoes. But this sweet, savory side dish is good for any time of the year.
People serve many kinds of cookies and candies to guests on Chinese New Year. Walnut cookies are often included.
The French figured out a long time ago that the best way to cut the heat of a raw radish is to dip it into softened butter and sprinkle it with salt. They also take it one step further and put it on a baguette, turning it into a light lunch or a snack with wine.
I make this soup, or something quite like it, all year, with frozen corn and fresh.