Heartburn (Virago Modern Classics Book 19)

BENFORD’S LEMON PASTA Sauté anchovy fillets in olive oil with finely diced leeks until the fillets dissolve and the leeks soften. In a separate pan, toast bread crumbs with a little olive oil, garlic, and dried red chili flakes until the crumbs (pangrattato) are golden brown. Cook bucatini, drain, and toss with the anchovy oil and leeks. Sprinkle w

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crisp-skinned salmon on creamy leeks and cabbage If you don’t cook salmon properly, the skin winds up moist and slimy—something you peel off and push to the side of the plate. But the skin can be one of the starring features. The secret is to cook it so it crisps and renders the fat just underneath it. That way, the skin becomes crisp and flavorful

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