Links:

Endive and snap pea salad with parmesan dressing from Bon Appetit – but we like to use our own creamy lemon parmesan vinaigrette

Strawberry Hibiscus Limeade by Millie Peartree for NYT Cooking, that makes use of overripe berries

Sonya’s “galette with any fruit” recipe, we love using Nicole Rucker’s pie dough technique from recipe in Fat & Flour

Tube of marzipan for the bottom layer of your galette

***

Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube.

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

The Only Galette You’ll Need + A Salad That Feels Like Summer! Our Best Home Cooking Bites of the Week