5 recipes
Soft lemon crumb, tart lemon syrup, a crisp shell of lemon icing.
Crisp, garlicky jalapeño slices in hot vinegar brine — ready the next day.
Sweet, floury Rosamunda potatoes: blanched, chilled, then fried twice for shatter-crisp edges.
Four minutes of hands-on time, twelve hours of patience, one crackling crust.
A kilo of beets turns a deep-red borsch, fortified with savoury soy mince.