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Vegans and the gluten-averse can take solace in classic contorni broccoli rabe with raisins and pine nuts, spinach aglio olio and in salads like the pretty plate of rainbow beets, a still-life of fuchsia, crimson, and yellow, its sweetness offset by the peppery bite of bright-green wild watercress.
NEWYORKER: Ciano
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Many of the vegetables used in the salads come from Niedrau's organic farm north of Quito.
BBC: Business trip: Quito
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She makes succulent roast lamb in springtime, crispy pastilla to celebrate the end of Ramadan, ethereally light fish dishes and salads in July and hearty tagines in fall and winter.
WSJ: Magic-Carpet-Ride Chermoula