These delicious potatoes are cooked twice for double the crisp. Once in the skillet and, again, in the oven. A little smoked paprika and sea salt, then drizzled with a semi-homemade aioli, papatas bravas will become a new favorite side.
Tender, flaky salmon is served atop a warm bed of couscous, delicately flavored with garden-fresh tomatoes and tangy Kalamata olives. This is a warm, comforting dish to welcome the season’s change from summer to autumn.