Tagged With 3-ingredient

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Most folks are well aware that hummus is an excellent sandwich spread; it’s creamy, nutty, savoury, and friendly to almost every kind of diet. Those are all things I enjoy in a salad dressing, but hummus, straight from the tub, is a little too thick for drizzling on a pile of greens.

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People tend to associate pasta sauce with a lot of simmering, seasoning and tasting, but not all sauces need to be heavy on the labour, even if it is a labour of love. If you start with a super flavourful ingredient — such as roasted garlic — you barely have to do anything.

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I have never fully understood the appeal of a bacon-wrapped scallop. Though I love both of these treasures, meaty, cured bacon is simply too aggressive for the delicate, sweet scallop. It’s self-defeating lily gilding, and I don’t like it. Plus, unless you pre-cook it, the bacon doesn’t have enough time to crisp up properly.

But a seared scallop wrapped in a ramp leaf (which is basically rollable garlic)? That, my friends, is the kind of bougie decadence this rampscallion can get behind.

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If you've happened to visit Pinterest in the last five years or so, you have no doubt seen a recipe or 10 for some iteration of three-ingredient, no-knead bread. These recipes are popular for good reason. Not only are these loaves extremely impressive for the amount of work they demand, they are excellent vehicles for any odds and ends you wish to rid your fridge of, from a handful of cheese to lonely fruits and vegetables.