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cardamom-spiced lemon madeleines with a blood orange glaze

For whatever reason, I seem to get an annual urge (always in the spring) to make madeleines — and then savour/devour said madeleines in an impressively brief amount time. The fun part about making them yourself, of course, is that you can be as playful as you want with the flavours and ingredients. Last year I decided to make madeleines with brown butter and honey, and this year I opted to make...
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a very versatile asparagus quiche recipe

When it comes to asparagus, you've just got to seize the season and eat as much as you can before they're gone again. At least, that's my philosophy.   how to make asparagus quiche (or any other quiche, for that matter) There are many ways to make a quiche crust (and, of course, you could always just buy one ready-made), but the method I return to most often is a riff off Julia Child's tried...
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mini rhubarb, strawberry & rose galettes

What do you do with wilting stalks of rhubarb and somewhat soft - if not slightly mushy - strawberries wasting away in the fridge? Well, you could make a delightfully simple compote by slowly stewing down the rhubarb and strawberries (sliced) in a shallow pan with a splash of water, a squirt of lemon juice, a quick zesting of that same lemon, and a spoonful or two of honey. Or, if you've also got...
tortilla de patatas by allosimone
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tortilla de patatas with gochujang & woody herbs

While the aim to keep authentic recipes authentic is indeed a respectable one, there's no doubt it can be quite exciting when a classic dish gets a twist - the result sometimes turns out to be absolutely delicious! I think the important thing is to treat the original recipe with respect. After all, without it, there would be no twist.   Tortilla de patatas originates from Spain, and that's...