The sweet sur­ren­der of spring

Taste & Flavors - - EDITORIAL -

Taste & Fla­vors has al­ways been sprung on spring! Ev­ery time this sea­son rolls around, it truly is a new be­gin­ning. We toss out the old and start again, af­ter a bit of spring­clean­ing. The first thing you'll no­tice is an ex­plo­sion of color on nearly ev­ery page. We wanted to make sure those pearly pinks and glo­ri­ous greens popped out in full force - no sub­tleties here. Don't miss the crazy, beau­ti­ful gourmet dishes with spring chick­ens or duck, and the non-tra­di­tional maamoul recipes that will have you re­think­ing this clas­sic Easter sweet.

Our celebrity, Tony Baroud, re­ally scored in the kitchen with a seafood dish he whipped up in min­utes, and just as quick, was Ital­ian chef Luigi Vi­tali of Moulin D'or, who showed us how to make a tra­di­tional fo­cac­cia in less than an hour. The days might be get­ting longer, but al­most all of the recipes in this is­sue were sig­nif­i­cantly shorter than be­fore - you'll gain more time un­der the sun.

So, with the new­est ice cream fla­vors in one hand and a whisky cock­tail in the other, en­joy the great out­doors, the warm weather and the real taste of spring.

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