It’s really just spaghetti and clams. That sounds pretty basic, because it is. Here’s another fancy looking dish that’s big on flavor but small on effort.
Yes Australians do throw shrimp on the barbie. We call them prawns. But this recipe I learned in Venice. California that is. More specifically from my favorite restaurant – Gjelina. They call them prawns too!
This might seem complicated, but it’s not. It’s actually easier to make than it is to say!
What a wonderful phrase!
Don’t knock it until you try Avocado Ice-cream. It’s delicious.
The humble Cauliflower has had a resurgence lately. It has emerged from the shadows of a once cringe worthy side to a glorious staple everyone wants to invite to dinner.
Crispy fish is no longer your enemy when it’s cooked like this.
Fresh is best, especially when making this beautiful light seafood dish.
This luscious creamy soup has no cream in it! Whaaaaat!?
Spring has sprung here in LA. Look what’s sprouted.
© 2015, cook what when
Food Blog ThemePowered by WordPress