Hot Cocktails for Chilly Nights

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November 15, 2024

The story of a miracle—one day of lamp oil lasting for eight days—informs this festive Jewish holiday that occurs in December—this year December 25 to January 2. (For a full account of the holiday’s history, visit here.) A menorah is lit each evening, a candle added each night. But this Hanukkah homedecor will last you even longer than eight nights. (We light the center candle, called the shamash, and then use it to light the others.) In addition to lighting candles, people eat jelly donuts, potato latkes, and other treats that use large amounts of oil to prepare. Dreidels are spun and Hanukkah gelt (technically “money” but really just coin-shaped chocolates wrapped in gold-colored foil) is given out. Add to the festivities with these Hanukkah-themed objects!

Hanukkah Home Decor

Modern Menorahs

The Splurge: Georg Jensen Cobra Menorah, Macy’s

With a gently organic shape and smooth finish, this mod menorah can happily sit on any table.

The Bargain: Menorah Taper Aluminum Alloy Hanukkah Menorah Black – Spritz™

A bit brutalist and severe, but it looks sleek and dramatic when you add the flicker of candles.

Serveware

The Splurge: Hanukkah Botanical Stoneware Lazy Susan

Serve mini latkes with applesauce and sour cream or fill with nuts, dried fruit, and chocolates.

The Bargain: Sur La Table Hanukkah Serving Platter

Features a central menorah with a border of flowers, dreidels, and Stars of David. A real bang for your buck in Hanukkah home decor from Sur La Table!

Dreidels

The Splurge: Orly Hanukkah Sterling Silver Dreidel

This high-end, engraved sterling silver dreidel is an elegant and unique way to celebrate.

The Bargain: Wooden Dreidel Engraved with Hebrew and English Instructions

Fun for everyone with transliterations of Hebrew letters and explanation of dreidel moves. A steal at only $5.25!

Story by Stephen Treffinger

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Earl Gray Salted Caramels

By

Kylie Thomas

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November 15, 2024

A glass box with wood edges holds wrapped caramels inside while unwrapped Ear Gray Salted Caramels sit below it on a black background beside a tee branch holding a red ornament.

When the holiday season rolls around, your first instinct is probably to go to the store to shop for gifts for your loved ones. But, why not take the personal route this year? These Earl Gray Salted Caramels are simple to make, and they’re a delicious option for seasonal gifting. Plus, we recommend you pick out an aesthetic box to place your caramels in. We opted for a glass box with wooden edges but you can get creative with Christmas designs on tins or keep it simple with a clean glass Mason jar.

Tips for Making Caramels

Let’s face it, making salted caramels is sticky work. However, with a few cautions, your candies are sure to come out even tastier than store-bought. It’s important to have patience when you’re in the heating process. Since these treats are made of mainly sugar, it’s easy to burn your batch before even adding the evaporated milk. Take your time and keep your heat at medium, stirring consistently so nothing sticks to the bottom. Another tip is to use a candy thermometer. While you may have to purchase this tool, we promise it’s very helpful. It will help ensure that you hit that final 240-245 degree mark without any of the guess work.

Earl Gray Salted Caramels

Author: Anna Franklin

Description

The Earl Gray tea adds an herbal touch that once you have one, you’ll just have to have another.

Ingredients

Scale

1 cup butter (2 sticks)
4 cups granulated sugar
2 cups light corn syrup
24 ounces evaporated milk (2 cans)
1 teaspoon vanilla extract
4 Earl Gray teabags
2 teaspoons Maldon Salt

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Instructions

Line a 9×13” pan with parchment paper.
Add 2 sticks butter, sugar, and corn syrup to a large heavy-bottom saucepan over medium heat. Stir over medium heat until mixture begins to boil, about 5-10 minutes.
In a separate sauce pan, bring the evaporated milk to a simmer and then remove from the heat. Add in the teabags and steep for 10-15 minutes.
Gradually add the evaporated milk, one can at a time, taking about 12-15 minutes PER CAN to slowly add it, while stirring constantly. You want to make sure the mixture maintains a steady heat and constant boil (no drastic changes in temperature) otherwise your caramels can curdle.
Stir the mixture constantly, scraping the sides occasionally until it reaches a firm ball stage (about 240-245 degrees F on a candy thermometer). It takes patience and time, but it’s sooo worth it!
Once you reach 240-245 degrees F / or the firm ball stage, remove from heat. Stir in vanilla.
Pour caramels into prepared pan. Sprinkle with sea salt. Refrigerate until cooled and hardened. (Best if you refrigerate them overnight, or for several hours. They will be easier to cut and wrap).
The caramel will seem hard in the fridge after they’re set, but they should be soft at room temperature. Cut caramel into small pieces and, if desired, wrap like a tootsie roll in wax paper.

Recipe and Styling by Anna Franklin / Photography by Dave Bryce

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Espresso Chocolate Spoons

By

Kylie Thomas

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November 15, 2024

On a grey table sits various spoons coated in chocolate and toppings with a red bow around each as a cup of espresso and a latte sit to the left of the spoons.

You may have seen the hot chocolate spoons hitting shelves in the stores but our Espresso Chocolate Spoons are the grown-up version with a personal touch. High-quality chocolate and instant espresso powder melt into a mug of hot water or milk for a latte. Watch your friends smile as their party favors swirl into the liquid and release bundles of sprinkles, crushed peppermint candies, or other toppings. The add-in options are truly endless with these little spoons.

How to Make an Espresso Chocolate Spoon Latte

If you’re looking to turn your beverage into a latte, we have a few suggestions to take advantage of the ease of these treats. After heating up a cup of milk, insert the Espresso Chocolate Spoon into the cup and stir, helping to dissolve the chocolate and espresso crystals. Then, add sugar or flavoring syrup (like caramel or vanilla) into the mug as you wait for the chocolate on the spoon to finish melting. Then, take a milk frother and froth the latte for a few seconds until a foam forms on top. Talk about a simple way to make a cafe-style latte in seconds and without the complications of brewing!

Espresso Chocolate Spoons

Author: Anna Franklin
Yield: 24 Spoons 1x

Description

Gift these treats to your friends and family for an easy and delicious wake-up.

Ingredients

Scale

24 standard-sized spoons
16 oz high-quality chocolate
2 tablespoons instant espresso powder

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Instructions

Chop chocolate into small pieces (use a combination of white and dark if you’re planning on making swirls).
Make sure the spoons are clean and dry, then set them on a sheet pan lined with parchment paper. Set the handle of the spoons on the edge of the pan to make the well of the spoon level (if the edge is too high, try the handle of a wooden spoon or something similar).
Place the chocolate in a small microwave-safe dish. Microwave for 30 seconds, then stir well. Continue this in 30-second increments until the chocolate is almost melted but is not melted completely (reduce the time to 10-15 seconds as you go if necessary). Once the chocolate pieces are all almost melted but there are still a few pieces that remain, stir the chocolate vigorously until it’s completely melted and smooth. Add in the espresso powder and mix until evenly incorporated.
Dip each spoon into the chocolate and let cool. Repeat this step once more to get a thicker layer on each spoon.
Immediately add any toppings, then repeat the process with all the remaining spoons.
Allow the chocolate spoons to set at room temperature until the chocolate has completely cooled and hardened. We used sprinkles, white chocolate drizzle, and crushed candy canes. But you can use whatever toppings you like!
Wrap in a clear plastic bag and tie with a bow.

Recipe and Styling by Anna Franklin / Photography by Dave Bryce

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Chicken Harissa Gluten-Free Pasta

By

Abdul Rafay

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November 14, 2024

A plate of chicken harissa gluten-free pasta on a white background

TABLE Magazine’s friend, Liz Fetchin, a native Pittsburgher, PR firm director, everyday home cook, and food blogger, shares an easy but delicious chicken harissa gluten-free pasta recipe, free of the top 8 most common food allergens: milk, eggs, peanuts, tree nuts, fish, shellfish, soy, and wheat. Liz’s amazing Octofree® recipes are delectable for all. In this recipe, spicy and creamy chicken harissa pasta blends bold harissa flavors with tender chicken and a rich, satisfying sauce.

Gluten-Free Pasta Isn’t What It Seems

Gluten-free pasta has come a long way regarding texture (al dente and gluten-free are no longer mutually exclusive) and ingredients. While choices were once limited to brown rice or corn varieties, it’s now easy to find beautiful and colorful varieties incorporating healthful ingredients such as lentils, beans, quinoa, and charcoal. We tested different shapes and varieties to arrive at these flavorful, complex, and visually-pleasing dishes for your spring table. We even used dairy alternatives to make the dishes accessible to a wider swath of people with food sensitivities.

Chicken Harissa Pasta Recipe

Author: Liz Fetchin

Description

Skip the gluten, keep the quality.

Ingredients

Scale

8 small carrots, trimmed and peeled
1 zucchini, trimmed and chopped into ¼-inch pieces
1 medium eggplant, trimmed, peeled, most seeds removed, chopped to ¼ inch pieces
5 cloves of garlic, peeled and minced
1 medium yellow onion, trimmed, peeled, chopped to ¼-inch pieces
1/4 cup olive oil
6 oz of tomato paste
1 cup red wine
3 tsp turmeric
5 tsp Spicewalla harissa powder
1 tsp salt
1 tsp black pepper
1/2 tsp cayenne, optional
1 lb chicken thighs
1 lb gluten-free chickpea pasta
Juice of one lemon

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Instructions

Place all chopped vegetables in a Dutch oven.
Whisk together olive oil, tomato paste, wine, and spices. Pour into the Dutch oven and toss until vegetables are uniformly coated.
Place chicken thighs on top.
Bake covered for 45 minutes.
After 35 minutes, prepare chickpea pasta according to instructions but drain in a colander when still very al dente.
Remove the Dutch oven from the oven. Carefully remove chicken thighs and set aside.
Add pasta to the remaining vegetable and broth mixture.
Add lemon juice. Stir until combined. Place chicken thighs on top and let sit covered for 5 minutes before serving.

Story by Liz Fetchin / Food Styling by Anna Franklin / ⁠Photography by Dave Bryce

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Thyme, Oregano, and Citrus Roast with Cornish Hens

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November 14, 2024

A roast of four cornish hens covered in thyme, oregano, and citrus drizzle

Excerpted from Crazy Water, Pickled Lemons by Diana Henry and shared with TABLE readers, this tasty, classic recipe will delight anyone who tastes it.

This really easy, gloriously aromatic dish looks stunning. It uses four Cornish hens to create a juicy, citrusy roast that can steal the show at any gathering you bring it to. This recipe comes to us from Diana Henry’s Mediterranean-inspired cookbook, Crazy Water, Pickled Lemons. Henry focuses on the use of spices, citrus, and a central value of using everything you have in the recipes you make.

What is a Cornish Hen?

Though a hen does refer to a female chicken, Cornish hens do not have to be female. It’s a young, immature chicken that doesn’t weigh more than three pounds. you might balk at the idea that you can use four entire chickens for a roast. But Cornish hens are a smaller chicken than you’re probably picturing. They have an especially flavorful taste, because their meat is more compact in their smaller body. They also cook more quickly, and are great for a dinner party because everyone can get their own Cornish hen to enjoy. Think of the classic, easy rotisserie chicken, but elevated and much, much tastier.

Thyme, Oregano, and Citrus Roast with Cornish Hens

Author: Diana Henry
Yield: Serves 4

Description

An aromatic and delicious meal.

Ingredients

Scale

For the Roast

4 Cornish hens
4 oranges, skin left on, cut into large wedges
olive oil

For the marinade

Finely grated zest of 1 orange, plus the juice of 4
Finely grated zest and juice of 1 lime
⅓ cup balsamic vinegar
½ cup olive oil
6 garlic cloves, crushed
Leaves from about 6 thyme sprigs
3 tbsp dried Greek oregano (rigani)
Flaky sea salt and freshly ground black pepper

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Instructions

Mix all the marinade ingredients together, seasoning with salt and pepper. Put the Cornish hens, breast side-down, into the marinade, cover and refrigerate for a couple of hours, or overnight. Move the Cornish hens around every so often so all the sides get a chance to soak in the marinade.
Preheat the oven to 350 degrees.
Take the Cornish hens out of the marinade and put them into a roasting pan with the orange wedges. Drizzle a little extra oil over the oranges and season them. Roast in the oven for 50 minutes, spooning the marinade over everything as it cooks.
When the Cornish hens are cooked, drain off the pan juices, skim off the fat, and slightly reduce the juices in a saucepan by boiling for a few minutes, until you have something with the consistency of light gravy.
Serve the Cornish hens surrounded by the orange wedges, with the juices on the side.

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Delicata Soup with Apples, Brown Butter and Fried Sage

By

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November 14, 2024

Delicata soup, garnished with time, held in the hands of a welcoming cook

Shared (with permission) from Fruitful by Sarah Johnson, this lovely soup is warming and nourishing.

Delicata is a Kabocha-type squash and the two resemble each other in their greyish-green skin and deep-orange flesh. To me, Kabocha and delicata can be used interchangeably. If you cannot source either, then look out for onion squash (also called Red Kuri). But in a pinch, delicata soup can also be made successfully with butternut squash for their similar texture.

Tips for Making Delicata Soup

The skin of delicata squash is thin and edible, so you don’t have to peel it before roasting. It will soften during cooking and blend seamlessly into the soup. If you’d like to add garnish at the end, we recommend a dollop of sour cream or crème fraîche to add richness and a tangy contrast to the soup’s sweetness. And like most soups, delicata squash soup often tastes even better the next day as the flavors have had more time to meld. Make it ahead and store in the fridge for up to 3 days. You can also freeze the soup for up to 3 months. And if you’d like to make it vegan, you can skip the brown butter and use vegetable stock and a plant-based cream alternative.

Delicata Soup with Apple, Butter, and Fried Sage

Author: Sarah Johnson

Description

Excerpted with permission from Fruitful, a cookbook by Sarah Johnson

Ingredients

Scale

1 Delicata squash or 2 small onion squash
Olive oil
1 large onion, diced
3 carrots, peeled and diced
2 garlic cloves, diced
1 bay leaf
2 sprigs of sage, plus 3–4 stems for garnish (optional)
Pinch of chilli flakes
1¾oz unsalted butter
1 apple, peeled, quartered and cored
18–20 oz vegetable or chicken stock (preferably homemade)
Salt and pepper

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Instructions

Preheat the oven to 400 degrees.
Slice the squash in half and season the flesh with salt and pepper. Drizzle with olive oil and place the halves, cut-side down, on a roasting tray. Roast in the oven for 25–40 minutes until the skin becomes blistered and the flesh turns tender throughout. Once done, remove from the oven and allow to cool slightly.
In the meantime, take a large heavy-based saucepan and add a drizzle of olive oil, along with the onions and carrots. Sprinkle a pinch of salt over them and cook over a low heat with the lid on for about 10 minutes until the onions become translucent without browning. Stir in the garlic, bay leaf, sage, and chilli flakes then continue to cook for a further 10 minutes.
While the vegetables cook, make the brown butter. Place the butter in a stainless-steel-based (or other light-coloured) pan over a medium heat. Once the butter has melted and started to foam, gently swirl the pan and scrape the bottom where the solids are beginning to settle. After a few minutes, the butter will begin to colour. Reduce the heat so the foam settles and continue to cook until the butter solids are hazelnut brown. Immediately transfer the butter to a heatproof bowl and keep somewhere warm.
Once the squash has cooled enough to handle, remove the seeds and stringy core. Scoop out the soft flesh and add it to the pan along with the apple, stock and half the brown butter. Set aside the remaining brown butter for later. Increase the heat to medium–high and bring everything to the boil, then reduce the heat slightly and continue to simmer for about 20 minutes until the apple is soft.
Remove the pan from the heat and discard the bay leaf. Transfer one-third of the soup to a blender, and purée until smooth. Be careful when blending hot liquids, as pressure can build up and cause the lid to come off unexpectedly. To avoid this, fill the blender jug no more than halfway, and leave the lid slightly ajar, allowing the steam to escape. Placing a tea towel over the top will catch any potential splatters. Once the soup is smooth, pour it into a large bowl and continue with the other two-thirds. Return the blended soup to the pan (it may require reheating), then taste and adjust the seasoning to your preference.
If you wish to garnish the soup with fried sage, take a small frying pan and pour in enough olive oil to cover the base. Place the pan over medium–high heat. Set aside 12 sage leaves. Line a heatproof ceramic plate with kitchen paper and keep it nearby. After a minute or two, test the temperature of the oil by adding a drop of water; if it sizzles, add the sage leaves. Let them fry for around 2–3 seconds, then turn off the heat. Allow the sage to fry for a few more seconds, then transfer it to the prepared kitchen paper to drain. Season the fried sage while it’s still hot, then let it cool.
When you are ready to serve, check to see if the remaining brown butter is still melted, if not, gently warm through. Ladle the warm soup into bowls and swirl in spoonfuls of brown butter. Finish with freshly ground pepper and the fried sage, if using.

Excerpted from Fruitful by Sarah Johnson (Kyle Books) / Photography by Patricia Niven.

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Whole Grilled Halloumi with Apricots

By

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November 14, 2024

A bowl of grilled halloumi with apricots on a red background

Reprinted with permission from Georgina Hayden’s Greekish: Everyday Recipes with Greek Roots, this recipe is a delightfully sharable dish for a family-style dinner or the cocktail hour.

I’m not very on top of things like social media. I’m hopeless at jumping on bandwagons, always late to the party, trend-wise. However, one thing I did share on social media several years ago now, was my method for scoring and grilling a whole block of halloumi with apricots — it took off.

Using the Whole Halloumi Block

I’d never seen halloumi cooked this way before, and now it’s being recreated far and wide and I do feel a bit proud. While the flavor combination is a family standard, I attribute using the whole block to my dear friend Iain, who would eat an entire block of halloumi in one sitting, because “it looked like a chicken breast.” I thought, well, why can’t it be treated like a chicken breast or any other form of protein…? Score, season and grill! Iain, this one’s for you. This recipe is also vegetarian and gluten-free, so anyone can enjoy it. Grilling can be just as fun without the meat when you use halloumi. The apricots also add an extra touch of Mediterranean flair.

Whole Grilled Halloumi with Apricots

Author: Georgina Hayden
Yield: Serves 2-4 1x

Description

Use a whole block of halloumi!

Ingredients

Scale

1 × 8.8 oz piece of halloumi
Olive oil
4 apricots
2 tablespoons honey
A few sprigs of oregano or thyme

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Instructions

Preheat your grill to medium-high. Carefully score the top of your halloumi in a criss-cross pattern — don’t cut too deep; you want to keep it intact. Rub the cheese with olive oil, in between the cuts, too. Halve the apricots, remove the stones, and halve again into quarters. Place the halloumi in a snug dish (ideally metal) and nestle around the apricots, drizzling them with olive oil, too.
Pop under the grill, not too close, and grill for 8–10 minutes, so that the fruit starts to caramelize and the halloumi is tender and charred on top. The success of this recipe depends on having the right distance from the grill and heat, so check a few minutes into cooking and see if you need to raise the temperature or lower the grill rack. It’s quite a forgiving technique, so take your time and see what works with your grill. When the halloumi is ready, drizzle with honey and scatter over the oregano or thyme. Serve immediately.

Recipe by Georgina Hayden from Greekish: Everyday Recipes with Greek Roots (2024) / Photography by Laura Edwards

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Smoked Clam Carbonara

By

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November 14, 2024

A pan of smoked clam carbonara with a sprinkling of cheese

Reprinted with permission from Rooted Kitchen: Seasonal Recipes, Stories, and Ways to Connect to the Natural World by Ashley Rodriguez. This recipe is an adventure in flavor. Try it: you are sure to love it!

While far from the classic, this version of carbonara is quite possibly the most satisfying meal to put together over an outdoor fire. All the usual and delicious carbonara suspects are here: rich pancetta, toothsome pasta, and a creamy sauce of eggs, Parmesan, and starchy pasta water. The clams are an added touch to elevate and expand a classic dish into an outdoor cooking experience.

Clam Carbonara Over a Campfire: A Smoked Delight

What makes cooking the carbonara over a campfire so worthwhile are the clams: Set over the coals in a pan with the residual pancetta and garlic, the clams slowly steam over the wood fire, taking on its luscious smoke. I’ve also included instructions for making this dish in a home oven, but we really recommend trying this outside, partially for the delight of the experience. The dish is finished with a bit of lemon for brightness, parsley for color and freshness, and even more cheese . . . no explanation needed.

Smoked Clam Carbonara

Author: Ashley Rodriguez
Yield: Serves 4 to 6 1x

Description

Far from classic, but enjoyable all the same.

Ingredients

Scale

6 oz pancetta or bacon, cut crosswise into strips ½ inch wide
4 garlic cloves, thinly sliced
1 lb Manila clams or small, sweet varieties such as Cherrystones or Littlenecks, scrubbed
1 lb spaghetti or bucatini
3 oz Parmesan cheese, finely grated (about 1 cup), plus more for serving
3 large eggs
Freshly ground black pepper, plus more for serving
2 tsp grated lemon zest, plus more for serving
3 tbsp fresh lemon juice
¼ cup coarsely chopped fresh Italian parsley

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Instructions

To Cook Over a Fire

Prepare a wood fire, let it burn to hot coals, and set a grill grate over the coals.
Fill a large Dutch oven or soup pot halfway with water and stir in enough salt to make the water taste of the sea. Cover the pot, set on the grate, and bring to a boil.
Meanwhile, in a large cast-iron skillet set over the coals, cook the pancetta until crisp, 5 to 7 minutes. Add the garlic and sauté until golden and crisp, 3 to 4 minutes. Remove the pancetta and garlic to a plate.
In the same skillet, add the clams and set the skillet over the coals for 1 minute, while stirring to coat the clams in the residual fat. Set the skillet off to the side of the coals, yet still close to the fire. The clams will slowly start to open and take on a smoky flavor. Discard any clams that do not open up in the cooking process.
Add the pasta to the boiling water and cook according to the package directions.
In a large bowl, stir together the Parmesan, eggs, and 1 teaspoon pepper until thoroughly combined. Using a pair of tongs, transfer the hot pasta directly to the egg mixture and stir well and quickly so as not to scramble the eggs. Add a bit of the pasta water, as needed, to create a creamy sauce.
Add the pancetta and garlic to the pasta along with the clams, then stir in the lemon zest and juice.
Transfer the pasta to a serving platter. Top with the parsley and more grated Parmesan, lemon zest, and pepper.

To Cook in a Home Oven

Bring a large pot of salted water to a boil.
Meanwhile, in a large skillet, cook the pancetta over medium heat until crisp, 5 to 7 minutes. Add the garlic and sauté until golden and crisp, 3 to 4 minutes. Remove the pancetta and garlic to a plate.
In the same skillet, add the clams and cook for 1 minute while stirring to coat the clams in the residual fat. Add ½ cup water, cover the skillet, and continue to cook until the clams have all opened, about 5 minutes. Discard any clams that do not open up in the cooking process. Uncover and allow the water to evaporate.
Add the pasta to the boiling water and cook according to the package directions.
In a large bowl, stir together the Parmesan, eggs, and pepper until thoroughly combined. Using a pair of tongs, transfer the hot pasta directly to the egg mixture and stir well and quickly so as not to scramble the eggs. Add a bit of the pasta water, as needed, tocreate a creamy sauce.
Add the pancetta, garlic, and clams to the pasta. Stir in the lemon zest and juice.
Transfer the pasta to a serving platter. Top with the parsley and more grated Parmesan, lemon zest, and pepper.

Reprinted with permission from Rooted Kitchen: Seasonal Recipes, Stories, and Ways to Connect to the Natural World by Ashley Rodriguez, 2024. Photographs by Ashley Rodriguez, 2024. Published by Clarkson Potter, an imprint of Penguin Random House.

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Puy Lentils with Spinach and Pancetta

By

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November 14, 2024

A bowl of puy lentils with spinach and pancetta, generously topped with feta, in a white soup bowl

Reprinted with permission from The Farm Table by Julius Roberts for the delight of TABLE readers, this recipe will up your lentil game deliciously.

I love puy lentils–they’re healthy, packed with protein and an amazing base for all sorts of flavors. I find they’re particularly good with quality sausages and a mustardy aïoli, but equally so with pan-fried fish and salsa verde, or slow-roast lamb and anchovy. Here they’re pictured with pumpkin roasted in a hot oven until sweet and charred, and finished with goat cheese. It’s a great combo, but this recipe is really all about the lentils.

What Are Puy Lentils?

Le Puy green lentil is a small green lentil from France, typically sold in America as French green lentils or Puy lentils. Puy is a region of southern France, where these lentils are grown. If you can’t get these lentils at your local grocery store, you can substitute them for green lentils. But we recommend try to find Puy lentils if you can. They can be used in a variety of different types of dishes and last a long time. Any leftovers from this recipe make a great pasta sauce when finished with a drizzle of chile oil and Parmesan, or you can water them down a bit, add some curry powder and turn them into curried lentil soup, an old favorite of my granny’s.

Puy Lentils with Spinach and Pancetta

Author: Julius Roberts