Chef Tony Liu of August – New York, NY Yield: 8 Servings Romesco Sauce: 2 red bell peppers 1 teaspoon vegetable oil 1/4 cup blanched hazelnuts, toasted 1/4 cup blanched almonds, toasted 3 cloves garlic, peeled and germ removed 2 Read More …
Grilled Baby Leeks with Romesco Sauce