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RICARDO Magazine 2025 Vol 23 No 7 Rentrée colorée
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About
Get Back Into the Routine with the New Issue of RICARDO Magazine
After a summer filled with activities, pool parties and outdoor meals, it’s inevitably time to begin thinking about back-to-school. We made the most of the tomato harvest to cook some tasty dishes and highlighted corn in a few different ways. And since lunches are coming back onto the menu, we’ve thought of a few recipes to help you out throughout the school year. Yes, it’s looking like the end of summer is going to be busy, but we like it that way!
Specifications
Aussi dans ce numéro:
- Weekday Recipes - LUNCH EDITION For the new school year, we wanted to make parents’ lives a bit easier, given that they have to prepare lunches for the whole family for the 180 days of school. We therefore developed recipes that can be eaten either hot or cold, that can be prepared the night before and that go perfectly in an insulated container.
- GLUTEN-FREE PIZZA For a gluten-free pizza crust that’s soft on the inside and crunchy on the outside, like one made with wheat flour, we attempted no less than 13 versions in our kitchen. Thanks to a few easy techniques that we developed, we can now say: “Mission accomplished.”
- THE BEST COD ACCRAS From the West Indies, cod accras are small fritters made with salted cod and herbs, and are more or less spicy. Ricardo loves serving them at happy hour alongside a few lime wedges. We wanted to make the airiest and crispiest version, thanks to stiffly beaten egg whites added to the batter.
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