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Cicero: Rosemary perks up lemon potato wedges
My husband and I recently ate at a Greek restaurant in Bethlehem, Pa. They served lemon potato wedges, skin on, and I don't know if they were deep-fried or roasted. My husband wants to go back just for the potatoes, that is how good they were. A recipe would be appreciated.
Cicero: Spices can tame the tang in an Indian mango lassi
Could you answer my question quickly before my mangoes overripen? While in London recently, I had a mango drink in an Indian restaurant and the waiter said it was mango and yogurt. Got the blender out and made it. It looked right and tasted almost right, except I couldn't get the tang out of the yogurt. Any suggestions to neutralize the tang?
Dondero: Fresh herbs make a nice 'vinaigrette'
As warm weather settles in, fresh herbs once again flourish in gardens and at farmers markets. Chosen creatively - or even casually - these leafy wonders enhance fresh salad dressings and the vegetables and fruit they're drizzled over.
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