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
Growing up, I shunned summer squash and zucchini. Probably because my only exposure to them was in soup — that is, soup in which they had been cooked to death and were mushy. Sad squash/zucchini. Like many things, I’ve come to appreciate squash and zucchini [and their flowers] over the years, for instance this one, … Continue Reading
Shakshuka has become trendy in recent years. For good reason, it’s delicious — eggs poached in a sauce of tomatoes, chiles and spices. It makes for a perfect, lazy Sunday brunch (equally good for breakfast, lunch or dinner) and completely adaptable to suit your tastes. I like mine with a good dollop of spicy harissa. … Continue Reading
I’ve been binge listening to the Splendid Table podcast with Francis Lam. If you like food and stories about people and food, then this podcast will be right up your alley. After each episode, I want to immediately go out and load up on ingredients and cook everything that I’ve heard/learned about. That’s how I … Continue Reading
Since I have a very small backyard garden space, I decided to plant/grow whatever would yield the most bang for the buck. That inevitably translated into (mostly) herbs, ones that I use on a daily basis — thyme, oregano, rosemary, (Thai) basil, mint, chives, sorrel and cilantro. I also grew a few herbs that I … Continue Reading
