Posts tagged “appetizers”

The Humble Limpet (Petalida): A Treasure of the Sea (Η Tαπεινή Πεταλίδα)

Petalides and OuzoThe Humble Limpet (Petalida): A Treasure of the Sea (Η Tαπεινή Πεταλίδα)

Limpets tightly adhere to rocks in shallow water where the sea meets the shore. They’re found throughout the Mediterranean, and on rocky coastlines around the world.

As a kid growing up on Puget Sound, I gathered limpets’ domed, pointed shells ...

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Improvising with Eggplant and Rosemary

Eggplant Kebab on Rosemary Skewers

Completing an eggplant trifecta, yesterday we had Eggplant Kebab on Rosemary Skewers. (Eggplant Clafoutis and Spaghetti with Eggplant and Tomato Sauce make up the trifecta’s other legs.)

Eggplant Kebab came about through sheer serendipity. I was washing eggplant, idly thinking about how to prepare it, when I noticed the vase of ...

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Tasty Mediterranean Tart Keeps for Days

 

Workmen have been at the house for a week replacing our ancient furnaces with a new boiler. For the last five hours they’ve been struggling to run long lengths of pipe through a narrow opening in the basement ceiling’s sheetrock. The sound made by repeatedly pounding and banging on metal ...

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How to Harvest and Use Wild Dandelion Greens

Pile o' Dandelions

The dandelions are coming! The dandelions are coming!

Actually, the first dandelions of the season have arrived. They’re still few and far between, but I found enough to make a salad.

Dandelions are at their best in early spring, when their flavor is sweet and mild. As flower buds develop and blossom, ...

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Lamb and Leek Meatballs with Onion Egg-Lemon Sauce (Κεφτέδες με Πράσα και Αβγολέμονο)

I redeemed myself tonight. My sad story about an unfortunate lamb tagine has a happy ending.

Two days ago, after deciding the tagine was not worth eating, I’d rinsed off the meat and threw away every bit of the nasty sauce. I was left with tender chunks of leftover lamb. Tonight ...

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How to Make Perfect Falafel Every Time

Falafel and Tabbouleh

 

Falafel almost whipped me, but I prevailed in the end.

My friend Salwa, a Christian Palestinian, gave me her recipe ages ago, when I first started working on the book that became Tastes Like Home: Mediterranean Cooking in Alaska (a fundraiser for Alaska’s only Greek Orthodox Church). She made the recipe ...

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