New recipes, August 12, 2017

We had dinner with our friends Paulanne and Diane, who brought an amazing cheese course. We followed it with three 5s! First was a Tomato Fresh Fig and Blue Cheese Salad from the New York Times. Next, Lamb Shanks with Tomato and Rosemary from David Waltuck's Staff Meals from Chanterelle. And dessert was Roasted Figs with Pomegranate Molasses and Orange Zest from Yotam Ottolenghi's Plenty More. A memorable meal, and wonderful company!