Mudroom Ideas: 14 Inspiring, Inventive, and Practical Designs

Transfer to a bowl; refrigerate until chilled.. Spoon the soup into bowls.

Pour warm milk into the bowl of a stand mixer fitted with the paddle attachment.Stir in sugar and yeast, and let stand until foamy, about 5 minutes.

Beat in butter, eggs, lemon zest, and salt at low speed until combined.Switch to the dough hook, add flour, and beat at medium speed until a soft, sticky dough forms, about 5 minutes..Grease a large bowl with butter.

Scrape dough onto a lightly floured surface, and knead a few times.Form dough into a ball, and transfer to the prepared bowl.

Cover with plastic wrap, and let stand in a warm place until nearly doubled in size, about 2 hours.. Make the filling:.

Combine strawberries, sugar, lemon zest, lemon juice, salt, and pepper in a large nonstick skillet over medium-high.Courtesy of L'mida.

The food there is also excellent — chef Narjisse Benkabbou sends out one showstopper after another.Cheese briouates, featuring preserved lemon, honey, and sesame seeds, are a perfect snack.

The piri piri-zipped kefta were Platonic ideals of the dish.The richness of pulled mechoui lamb shoulder found exquisite balance with a mint-flecked yogurt sauce and some of the most tender lentils I’ve ever had.. Where to go for coffee, tea, and dessert.