as: well, that's one of the chef's secrets. it has to do with the brining process. what he does is let it rest in salted water for a particular amount of time. he dries it and then freezes it. we slice it and add some olive oil, lemon juice, chopped arugula, and some pine nuts. it's very tasty. is there...
as: well, that's one of the chef's secrets. it has to do with the brining process. what he does is let it rest in salted water for a particular amount of time. he dries it and then freezes it. we slice it and add some olive oil, lemon juice, chopped arugula, and some pine nuts. it's very tasty. is there...
later this year. in addition, during the holiday period last year, beanstalk client baileys, opened its "baileys treat bar" popup for the second time in london. building on the brand's objective to be the number one "grown up real treat", the treat bar hosted an indulgent getaway for visitors. from salted...