Saturday, May 31, 2014

Weekend Kitchen

Melissa Clark makes asparagus soup with ricotta crostini, and David Tanis makes duck with cherries and red wine vinegar.








from NYT > Home Page http://ift.tt/1wFCkBe

via Richard Aquilone








from WordPress http://ift.tt/1wFHwVV

via IFTTT
Posted by at
Labels: ,

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)