Easier than you would think, but just as delicious as you would hope.
This summer has been so busy that Gary didn’t actually get his fair share of gin and tonics. Maybe that’s a messed up way to measure the speed to summer, but it’s an indicator (he did fine with rose, so nobody get panicky). So I offered to make him one the other day, and then …
In the immortal words of the philosopher Robin Thicke, you know you want it.
Earthy, with a touch of sweetness, and very simple to make.
It's like a hundred jalapeno poppers got together and made themselves into a dip.
Preserved lemons are a fabulous and singular ingredient used most often in Moroccan and Middle Eastern cooking. Unlike the way we use lemons most often in this country (utilizing the juice and/or the zest of the citrus, tossing the rinds) with preserved lemons the rind is what is used instead, having softened and essentially picked …
A few of these sprinkled in the humblest soup makes it kind of spectacular.
“I am a big fan of Katie Workman, and as the mother of four, a big fan of delicious dinner recipes. So Katie writing a cookbook about dinner?
A perfect combination and then some!”—REE DRUMMOND, author of The Pioneer Woman Cooks