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alexandra's kitchen — recipes, photos, food

Broiled Lamb Chops with Nigella’s Mint Sauce Nigella Lawson’s mint sauce first appeared on our Easter table in 2003, the same year the Easter Egg Nest Cake made its debut, both recipes having appeared in the New York Times earlier that week. Unlike the Easter Egg Nest cake, which we loved — really, we did — the mint sauce returned to the table every following Easter, the fresh combination of mint and parsley, olive oil and vinegar, capers and cornichons the perfect accompaniment to lamb no matter the preparation — roasted racks, braised shanks, broiled meatballs, pan-seared chops. Continue Reading → Spring Wheat Berry Salad About this time last year, I learned how to properly cook quinoa, a revelation that not only gave the ancient grain a permanent spot in my pantry, but also inspired a number of grain salads I made all summer long. alexandra's kitchen — recipes, photos, food