Today’s lunch was all about indulging. For me January is a month of promise and possibility but often it is also wet and cold, so what better way to sizzle it up than with a hot peppery steak...
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Experiências e devaneios culinários na forma de 1001 links diários
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Miguel Cizeron
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Scooped by Miguel Cizeron onto À Catanada na Cozinha Magazine |
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Every winter, Green Aisle's backyard becomes a charcuterie cellar—the landlord strings homemade soppressata on the trees to dry. Delete the scoop?
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Butternut squash, radicchio and onion roasted in the oven and tossed with olive oil, toasted pine nuts and grated cheese. Delete the scoop?
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