Watercress Salad With Lemon-Parsley Vinaigrette
Watercress Salad With Lemon-Parsley Vinaigrette
Watercress has a delicate, peppery and pungent taste. It shines on its own in this salad, with Dijon mustard and lemon juice highlighting its tart flavors, and parsley complementing its bright herbaciousness.
This is the best garlic bread I have ever had. Using the butter and the oil together gives you the taste of olive oil with the browning and spreading properties of butter. You could leave the anchovies out, but they really add to the flavor.
Read more about this recipe at Coconut and Lime.
This is a simply beautiful dessert. It takes a long time to complete, but it's worth it if you have a day to keep watch before a big dinner party. The strawberries on top are striking.
This recipe is part of the Barbara Kafka Dessert Anthology.
Grilled portobello mushroom caps can be as meaty as burgers. Top them with vegetables, cheese, condiments, and anything else you like, and serve with or without the bun. Make extra for a nice salad with arugula the next day.
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
