In a town that already plays host to wonderful places like Wreckfish and Manifest, you'd think that the opening of another reasonably-priced, seasonal modern British restaurant in the centre of Liverpool would be a shoo-in for success. With demand already proven for this kind of thing, and as far as I can tell (given the popularity of such places) nowhere near sated, early menus leaked on Instagram pointed towards exactly the kind of thing that would do well here. Foraged herbs and veg? Check. Daily changing seafood selection? Check. Local suppliers name-checked? Check. And yet there's something about the scale of ambition at Nord that makes you stop for a second even if you are more or less prepared for...
Crustless quiche is an easy breakfast casserole to make that doesn't require all the effort that making a pie crust with a traditional quiche entails. This is the only guide for how to make a crustless quiche you'll ever need.When Derek and I were first dating I wanted to make him quiche all the time because he lived in France for a could years and I was trying to channel that French vibe for him. While I'm not much of a French chef, this crustless quiche was the first thing I ever cooked for Derek many moons ago, and it's still a family favorite recipe to this day. How to Make Crustless Quiche:To make crustless quiche you will first need to...
We have definitely turned the corner here in Mid-Coast Maine when it comes to weather. While the evening temperatures are still a wee bit too chilly to set out the exciting stuff like tomatoes and cucumbers, I suspect by the end of the weekend I’ll have my pea starts, lettuce, radish and carrot seeds in the ground. A high of 70 degrees today! Can you believe it!? The evening temps around here for the next two weeks are supposed to be in the mid to upper 30’s to low 40’s so I can’t get too excited yet. But the HH was out there every day this week working in the yard which has given me oodles of time to continue...
Sea Asparagus Recipe – Quick and easy way to prepare Sea Asparagus (Salicornia), an edible aquatic succulent, rich in folic acid, B vitamins, vitamin C, calcium and iron. Serve in salads, sandwiches soups, pasta or just on its own, as a side dish for meat, fish and seafood.
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