Practice your warm-weather cooking: Start with Yotam Ottolenghi’s latest, a baked paella with chorizo and shrimp, and go straight into a big salad.
SAM SIFTON, NY Times: Dining & Wine
Sun, 03/24/2019 - 7:35am
Practice your warm-weather cooking: Start with Yotam Ottolenghi’s latest, a baked paella with chorizo and shrimp, and go straight into a big salad.