While many of use are drawn to light, refreshing, summery salads this time of year, in actuality, lettuces and greens, such as arugula and spinach, do not tolerate the summer heat. In fact, they downright hate it — the seeds don’t germinate well, the leaves wilt, they bolt, they send up flower stalks and quickly go … Continue Reading
Am always on the hunt for dishes that I can prepare over the weekend and subsequently enjoy throughout the week. I was first introduced to this dish several years ago, when I photographed it for Taste (Tastebook at the time). It’s a vegetarian version of the Greek taverna classic, pastitsio (say that five times), which … Continue Reading
The thing I love so much about Greek cooking is that typical, humble, everyday ingredients are transformed into incredibly flavorful dishes with minimal effort. Case in point, green beans. They are not something I typically gravitate toward. But, when green beans (known as fasolakia in Greece) are slowly cooked with onion, garlic, tomatoes, potatoes, dill … Continue Reading
Today, Monday June 20th, is officially the first day of summer; the Summer Solstice, the longest day of the year. Happy first day of summer! My first recipe of the 2016 summer season is a homage to the humble tomato. There are few things more satisfying than a really great summer tomato. Did you … Continue Reading
In Italy, most other parts of the Mediterranean, and what we are accustomed to in the United States, fava refers to broad (green) beans (in the spring, they are tender and buttery and divine). Oh, can’t wait. However, in Greece, fava refers to a dish of creamy pureed yellow split peas. Completely different from non-Greek fava. The Greek … Continue Reading
