‘This Recipe Just Made My Summer’
Source: New York Times
I know I just recently wrote about a different Hetty Lui McKinnon recipe — her dumpling and smashed cucumber salad, and quite, er, effusively — but look at this charred corn and chickpea salad. The burnished little corn nuggets, together with plump lil’ chickpeas! The peppery arugula and tender cilantro! Everything bound together with a simplified crema, a mix of sour cream, lime juice, garlic, salt and pepper!…
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Read the original source at New York Times