90 minutes to cook For a pretty presentation, serve these shrimp in deep china soup spoons, on small picks or on crackers or corn cakes. This dish can be served hot or at room temperature. 20 large shrimp, peeled and deveined 1 tablespoon olive oil 1 teaspoon kosher salt 1/2 teaspoon lemon juice 1/4 … Continue Reading →
Recipe adapted from Gourmet. 6 bacon slices (about 1/4 pound) 1/4 loaf Italian bread 1/4 teaspoon minced garlic 1 tablespoon fresh lemon juice 1/4 cup mayonnaise 1 tablespoon water Salt and pepper to taste 1 small red onion or a few green onions 1/2 pound cherry tomatoes (about 3/4 pint) or 3-4 smaller … Continue Reading →
From Leann Willard, Bayview (Wash.) School of Cooking. 1 5-ounce log of quality fresh goat cheese, such as Laura Chenel 1/4 cup plus 3 1/2 tablespoons extra-virgin olive oil 1/2 teaspoon freshly ground black pepper 1 cup French green or brown lentils 3/4 teaspoon salt 3 sprigs fresh thyme 1/2 cup finely minced celery … Continue Reading →