Rick Bayless

@Rick_Bayless

Chef: Frontera Grill/Topolo/Xoco, 8 Cookbooks, Emmy nom for Mexico-One Plate at a Time, Top Chef Masters winner, Recipient of Mexico's Order of Aztec Eagle

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Harvest from backyard to make brunch: sorrel, garlic chives, squash blossoms, mizuna, strawberries

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1886 days ago

Harvest from backyard to make brunch: sorrel, garlic chives, squash blossoms, mizuna, strawberries

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gourtogo 1885 days ago

ricotta stuffing for the flores de calabacita? wild strawberries in my garden with greek yogurt and a touch of maple....

lubennett 1886 days ago

Lovely!