arcë

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King of puddings: There is something of the Scarlet Pimpernel about this luscious chocolate cake: an aristocratic Gallic gateau that takes the breath away - Jeremy Lee, chef-proprietor of Quo Vadis, Soho, London

NYT Cooking: This avgolemono rice uses lamb stock because we love its connection to the roast leg of lamb at Easter, but you can happily use chicken stock at any time of year. The rice is cooked �pasta style,� in plenty of boiling salted water and drained when done, which is how we cook rice pretty much all the time now, dodging the sometimes mushy, sometimes waterlogged, somet...

NYT Cooking: This avgolemono rice uses lamb stock because we love its connection to the roast leg of lamb at Easter, but you can happily use chicken stock at any time of year. The rice is cooked �pasta style,� in plenty of boiling salted water and drained when done, which is how we cook rice pretty much all the time now, dodging the sometimes mushy, sometimes waterlogged, somet...

The recipe for this comforting, aromatic soup is adapted from one by the chef Jose Andres.

Sopa de Ajo: The recipe for this comforting, aromatic soup is adapted from one by the chef Jose Andres.

Grilled Calçots and Asparagus with Romesco Sauce

The sausages and cured meats that Spain produces are a testament to the edible magic that results when a pig meets spices and a little bit of curing time.