Coconut & Lime (1)
This succulent lamb dish is slowly roasted on a bed of potatoes, fennel, and onions.
Alice Waters shared this recipe with us when we visited her in Turin, Italy.
The secret to these succulent ribs is to roast them first, then marinate them overnight.
This dish is a study in contrasts—buttery, mild fish and slightly bitter kale.
Serve this delicate hash on its own, or top it with a poached egg for a hearty breakfast or light supper.