18th c. covered dishes, Haviland Limoge dinnerware, sterling flatware, Irish linen.
Lentil, pine nut, almond, and rice pilaf with saffron.
Haricot vert with tahini provencal remoulade.
Roast garlic, rosemary, za'atar and yoghurt dressed leg of lamb.
Garlic naan.
2 comments:
this is the first time the comment button has worked on your blog for me! weeeee look at me go.
i kinda hate it when people call green beans haricots verts. is there actually a difference or is it just a fancy way to say green beans?
Hi!
Yes, there is a difference. It's a different breed of green beans. They grow long and thin, and have no strings. Tastes a little different too.
Post a Comment