Blog of the Week: Organically Cooked
Writer: Maria Verivaki
Where: Hania, Crete, Greece
What: Maria was born and raised in New Zealand, and as an adult moved to Crete, an island in Greece where her parents emigrated from long ago. Affectionately known as “the Mediterranean Kiwi”, Maria is thankful she returned to her ...
In 1977, while a student, I lived in a Quonset hut in Portland, Oregon. My bedroom was painted white; the bed a mattress on the floor topped with a quilt made by my grandmother. On sunny mornings, rainbows danced on the curved white walls, refracting off crystals hanging in the ...
Reyna Martinez DeJesus stood before a line of smoking grills at the back of “Ricos Tostaditos,” a Mexican food stand at the Northway Mall Farmers’ Market. Tall pots, tightly covered and steaming, crowded two of the grills. On another, flank steaks cooked over flame, sending their tantalizing aromas out into ...
Tomato Tart captures the essence of vine-ripened tomatoes and is a lovely way to highlight their tangy sweet flavor. Mustard goes surprisingly well with garden tomatoes and fresh herbs, and a buttery crisp crust is the perfect platform to show them off. Everyone in the family agrees on these points.
There ...
Two simple and delicious ways to use eggplant are Eggplant-Red Pepper Dip (Melitzanosalata) and Hünkar Beğendi, a smoky eggplant purée that pairs perfectly with Tomato-Lamb Stew.
Even though we recently returned from Greece, I’m still craving Greek food. Luckily, when I went to Costco to restock our supplies, they had fresh ...
Is it possible to make vegetarian Pastitsio with more zest than its traditional namesake? The answer is an emphatic yes. Artichoke Pastitsio with Basil Béchamel is so alive with flavor it will make your tastebuds stand up and sing the Greek national anthem.
Pastitsio is a traditional Greek dish. As with ...
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