By BY YOTAM OTTOLENGHI from NYT Food
https://ift.tt/3AYxYed
These lemon-labneh possets make the most of peels, egg whites and any extra yogurt you may have on hand, Yotam Ottolenghi writes.
A Delicate Dessert That Puts the Whole Lemon to Use
By BY YOTAM OTTOLENGHI from NYT Food
https://ift.tt/3AYxYed
These lemon-labneh possets make the most of peels, egg whites and any extra yogurt you may have on hand, Yotam Ottolenghi writes.
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