please please ...what is the source for the gorgeous salad servers (in the pic) for the Toasty Pistachio Quinoa (with Honeyed Halloumi)? The recipe sounds gorgeous too :)
I like this glimpse behind the curtain of private cheffing! If I had a private chef I think I’d mostly want the help with groceries and organization in my kitchen?
Love the smart tips here. Time management is my biggest challenge but it is sooooo essential in the kitchen.
OK yum. Maybe I am coming around to quinoa?
this recipe could do it!
please please ...what is the source for the gorgeous salad servers (in the pic) for the Toasty Pistachio Quinoa (with Honeyed Halloumi)? The recipe sounds gorgeous too :)
My guess is that a prop stylist sourced them for @Chef Reilly Meehan’s book photoshoot…
so cool :)
Sounds like a delicious way to have quinoa, it’s on my menu for tonight!
I love that the simmering liquid has flavor!
It hadn't seen this book yet—looks so good!
Some very clever moves in here!
Endlessly impressed by Reilly’s ability to capture content while pulling off epic meals
Working backwards is key! Also I LOVE stone & skillet.
I like this glimpse behind the curtain of private cheffing! If I had a private chef I think I’d mostly want the help with groceries and organization in my kitchen?
I love his IG! Every summer I look forward to making his tomato g&t with a tomato shrub.
me too! I always want to see the full menu.
Argh, another cookbook I now want to add to my list! There are just too many good ones lately. :)
It's truly the most exciting spring I can remember.