According to Jewish tradition, the three Sabbath meals (Friday night, Saturday lunch, and Saturday late afternoon) and two holiday meals (one at night and lunch the following day) each begin with two complete loaves of bread.
New Orleans chef Donald Link's understandably popular fried chicken is made just like his granny used to make in Lake Charles: seasoned, skillet-fried, dark, and so crunchy that each bite practically echoes through the large dining room at his restaurant Cochon. Letting the bird rest for up to 20 minutes after frying is critical, allowing the natural chicken juices to settle. In the meantime, you can make Link's Dirty Rice to serve on the side.
Excerpted from “Soup for Two” by Joanna Pruess www.joannapruess.com
This classic cold white Spanish soup of puréed garlic and almonds with a dash of sherry vinegar is a perfect antidote to hot days. My kids and I were introduced to it during a cooking class in Seville with Amelia Gomez and her husband chef Jorge Rideo. Grapes are the traditional garnish to balance the garlic, but small cubes of watermelon or apple are also used today. Ajo blanco is said to have originated in the Roman colony of Hispalis (today’s Seville), where almond milk was consumed in large amounts.
Ail means “garlic,” as will be evident when you taste this sauce from Languedoc, an emulsion of walnuts and walnut oil with raw garlic and parsley. Serve it with duck breast, roast pork, or grilled vegetables. -
photo by France Ruffenach Excerpted from THE COUNTRY COOKING OF FRANCE by Anne Willan, Chronicle Books, 2007. - See more at: http://lavarenne.com/recipe/garlic-and-walnut-sauce-sauce-aillade/#sthash.FuaFZrv7.dpuf