A list of all the recipes Terri Rimmer has tested.
A United Nations of flavor adorn this Spanish pizza, with chorizo and Manchego mingling with mozzarella and poblano chiles.
Fregola is a toasted semolina pasta with a nutty flavor that’s very popular in Sardinia. This salad includes orange, grapefruit, onion, and herbs.
Braised lamb shanks are cooked slowly in wine until the meat is falling-off-the-bone tender. The lamb shanks can be braised ahead for more flavor.
Falafel with tahini sauce is one of the best-known Middle Eastern foods. The falafel are packed with herbs and the tangy tahini sauce has the right kick.
The nutty beigeness of quinoa creates a blank canvas for pistachios and cranberries to do their spirited dance in this holiday side. (Did we mention that it’s both vegan and gluten-free?)
What makes this raspberry-cinnamon streusel tart special is utterly fresh raspberries and Sri Lankan cinnamon. Seek out the best raspberries you can find.
These Roquefort walnut shortbreads are an elegant appetizer. The shortbreads can also serve as cocktail nibbles. Use a quality Roquefort for best results.
When avocados are ripe, this is the salad to make. Chicken breast, dried cranberries, and avocados are tossed in a cramy dressing. Healthy, simple salad.
A stunner of a side dish, this luxuriantly smooth, creamy carrot and Parmigiano-Reggiano tart is certain to win friends and influence people.
Unlike humdrum store-bought chips, these have some semblance of sophistication, not to mention healthfulness. And yes, it’s still hard to stop at just one.
Light, airy, messy, delicious, these peach souffles are an elegant (but easy-to-make) ending to a meal. Make them when peaches are dead-ripe delicious.
Tequila, lime juice, orange juice, and Cointreau. It’s not a margarita. It’s a sorbet. And it’s what for dessert.
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