Curated from Recipes | The Guardian — Here’s what matters right now:
Salads are meals in their own right, says the Sydney-based chef, who shares three he makes at home with his wife and cookbook co-author, Kristy Frawley Get our weekend culture and lifestyle email The secret to juicy corn is boiling fresh cobs for a good half hour. If you cook them for less time the corn “wrinkles” and has a drier texture. In a simple pasta and sweetcorn salad, like the one below, that extra liquid provides an essential contrast to the pine nuts and risoni. It’s one of many Mediterranean salads we like to make at home that are meals in their own right. Another is our Salma’s Canteen Waldorf, named after my mother, which we sell at our cafe in Sydney. The fresh crunch and sweetness of apple blends well with the salty ingredients, and it’s an excellent dish to serve at barbecues or picnics. Continue reading...
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Original reporting: Recipes | The Guardian