European cucumber.
Pinch of saffron threads, crumbled.1 cup arborio rice.
2 1/2 cups low-sodium chicken broth.2 confit duck legs, skinned and meat coarsely shredded.1/4 cup thinly sliced chorizo.
1/4 cup sliced pitted kalamata olives.1/4 cup diced dried apricots.
In a large ovenproof skillet, heat the oil until shimmering.
Add the onion and garlic and cook over moderately low heat until softened, 5 minutes.unsweetened cocoa.
8. watermelon wedges (1 inch thick and about 7 inches wide along rind).grapeseed oil (or any neutral cooking oil).
Grind benne seeds, chamomile blossoms, fennel seeds, and cocoa using a mortar and pestle or spice grinder until blossoms are roughly broken up and evenly incorporated.Set aside.. Preheat a gas or charcoal grill to high (450°F to 500°F).