Pretty excited about this trio of summer veggies. What better way to utilize last weekend’s farmers’ market haul. This is the type of cooking and eating I love best. It satisfies my love and craving for all things vegetables. First off, charred eggplant with red bell peppers, Sherry vinegar and smoked paprika. You really want … Continue Reading
Always on the hunt for unusual vegetables, I scooped up these Chinese long beans (aka yardlong beans, long-podded cowpeas, snake beans or asparagus beans) last weekend at my local farmers’ market. They hold up well to cooking, that is, the beans don’t get soft and mushy, and retain a good amount of al dente-ness, 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
