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RICARDO Magazine 2026 Vol 24 No 4 Printemps décadent!
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About
Say Goodbye to Winter with the Latest Issue of RICARDO Magazine
There was something special about thinking through the content of our spring issue while still in the midst of pumpkin spice latte season! To get in the mood, we started making a list of everything we were craving for when the snow on the balcony had melted and we could (finally!) have our first barbecue. From there came our main feature, A spring of contrasts, as well as other parts of this issue, offering a host of delicious recipes to herald the season when anything is possible. Happy gourmet spring!
Specifications
Also in this issue:
- Air Fryer Falafel Falafel, those delicious fried patties made from chickpeas, are tasty on their own, dipped in tahini sauce or in a sandwich. We bring to you this recipe that’s cooked in the air fryer, which means no deep fryer. It’s a more healthful choice you’ll want to adopt ASAP!
- We Love: Old-Fashioned Pea Soup Pea soup is one of those classics we tend to enjoy at the sugar shack. For a version that steers towards the more traditional side, we chose yellow peas, which are soaked and then simmered in water with salted pork and vegetables. The result is a soup that tastes as good as the one grandma used to make.
- The Best Chocolate Cream Pie For a dessert that will leave you feeling weak in the knees, you can’t ask for anything better than this pie made with dark chocolate pudding and whipped cream in a cookie crust. The contrast of textures between the crispiness of the crust, the richness of the chocolate cream and the airiness of the whipped cream is just irresistible.