It Really Is Always About the Food
How exciting that it is this time of year again – we love all the chatter about what everyone is cooking, and whose honey cake is the best. This will help you join in the conversation.
Here are our recipes ideas to get you through this year of fressing:
NEW LIGHT AS AIR HONEY CHIFFON
RECIPES FROM MONDAY MORNING COOKING CLUB and THE FEAST GOES ON
RECIPE GUIDANCE FROM OUR NEW BOOK, IT’S ALWAYS ABOUT THE FOOD:
Duck with Cherries p. 141
Lamb Tagine p. 146
Yemenite Rosh Hashanah Lamb p. 150 and Israeli Rice Pilaf p. 212
Roman Lamb p. 149
Citrus Fennel Roasted Salmon p. 117
Roasted Pumpkin and Sweetcorn Salad p.94
Ginger Pudding p. 236
Pecan Lokshen Kugel p. 240
Walnut Honey Tart p. 248
Teiglach p. 296
If you don’t have our new book, It’s Always About the Food, you can get it right here.
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