Tangy yogurt and sharp Meyer lemon preserve add some sass to my grandmother's classic blintze recipe. For a multi-fry situation, these crepes are pretty damn airy. They are also, as my grandmother used to say, “such a bother" to make, so relish every bite.
Crusty bread, creamy-yet-firm avocados and flakey sea salt equals a magical flavor trifecta that needs no additional adornment. But when you eat an avo-toast a day, as all true Californians do, it’s hard not to riff on the form. Today’s experiment involved adding spicy radish sprouts, fresh lemon and black pepper.
The base of this recipe—braised lamb ragu—is a classic starting off point for pasta sauce and can be riffed on in a bunch of ways, depending on the season or occasion. This one features Castelveltrano olives; last winter's rendition had thyme and persimmons.; next up, I'm thinking orange and oregano.