Bright colors, robust flavors, unusual combinations: these are the foods I crave. Spicy Carrot Spread with Garlic Yogurt hits all my buttons. As a bonus, the recipe is quick and easy. I make it often. I bring it to parties. I have it for breakfast. I leave out the yogurt ...
Reader Becca asks: I made and loved Grilled Salmon in Grape Leaves with Caper-Lemon Sauce from your cookbook, but now have a half-jar of grape leaves left over. I don’t have time to stuff and roll them. Do you have any ideas for using up the leaves?
An easy and delicious ...
Haul from Wednesday’s Farmers’ Market: parsley, dill, Swiss chard, beets, spinach, broccoli, orach, zucchini, squash blossoms, cucumbers, tomatoes
Farmers’ market season is upon us. Stalls are bursting with fresh greens and herbs. Early broccoli and zucchini are spottily available. The first bunches of baby carrots appeared today.
“If there are three Greeks in a room, you’re bound to hear five different opinions about the correct way to cook just about anything.”
Or so goes the self-deprecating joke at Holy Transfiguration Greek Orthodox Church in Anchorage, Alaska. Although it may not be literally true, the joke helps lighten the ...
Gravlax, salmon cured in sugar and salt until it is silky smooth, is expensive to buy, but easy to make. Once the fish is filleted, it takes about 10 minutes to put gravlax together. Two or three days later, you’ll have perfectly cured fish.
I make gravlax from sea-caught wild Alaska ...
One of the dishes we enjoyed during our recent visit to restaurant Logia tis Ploris in Athens was Clams with Onions and Dill (Όστρακα “της Πλώρης”). The restaurant served the shellfish in a boat-shaped dish, and used a collection of cockles (Κυδώνια or Cerastoderma glauconum), smooth Venus clams ...
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All-Clad Stainless 3-quart Saucier. Best pot ever. I got it for Christmas and it always seems to be my first choice when I'm grabbing a pot. Curved sides mean no burned corners and make whisking and stirring easy.
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