Melissa Clark makes a romesco sauce that can hold its own against the strong flavor of broccoli for a great plant-based dish.
Clark writes about cuisine and other products of appetite. After brief forays working as a cook in a restaurant kitchen, and as a caterer out of her fifth floor walk-up, Clark decided upon a more sedentary path. She earned an M.F.A. in writing from Columbia University, and began a freelance food writing career. She recently joined the staff at the New York Times where she writes a weekly food column called A Good Appetite.
Read the story here: http://nyti.ms/1axumi2
Take one of spring's greatest fruits to a whole new level.
Serve this for a light dinner or an elegant Sunday brunch.
This Spanish creation will draw you with its sweet/sour flavor.