I always wanted to make one of these; but it was hard to devise a good recipe as the grapefruit sections have so much juice. Finally, I had the idea of treating all that extra juice like an old-fashioned apple pie. It works and the tart tart is an ideal light ending to a rich meal.
This recipe is part of The Barbara Kafka Dessert Anthology.
These light, rich rolls are baked in muffin tins, which eliminates the skill and time normally needed for shaping rolls. They don’t require kneading, either, because the long, slow first rise develops both the gluten and the appealing yeasty flavor.
Read more about this recipe at the Washington Post.
Here broccoli raab is simply braised in a little chicken broth (vegetable broth would also work), along with minced garlic and red pepper flakes that have been lightly toasted in olive oil. Be sure to trim away and discard the tough ends of broccoli raab's stems.
Pureed Potatoes, Parsnips And Celeriac
Pureed Potatoes, Parsnips And Celeriac
A nice alternative to straight-up mashed potatoes, this puree has the same heartiness but a spicier flavor from the parsnips and celeriac.
Carrot, Celery And Parsley Salad With Lemon And Olive Oil
Carrot, Celery And Parsley Salad With Lemon And Olive Oil
This simple, refreshing salad goes well alongside a browned, hearty meat dish. We also love to use salads like this as a sandwich condiment. You could add any combination of herbs and spices.
Escarole, White Bean And Pine Nut Salad
Escarole, White Bean And Pine Nut Salad
White beans and escarole are a classic combination and the beans in this escarole salad make it an easy dish to move from side to main. Add some slices of grilled fish or chicken on top for a larger meal.
The spicy streak of sambal gives a simple vegetarian borscht a ripple of fire. Cool it off with a dollop of sour cream at the end.
