Ahh, it’s late August September. How did that happen? I feel like I need to load up on tomatoes this time of year. Enjoy as many as possible, as soon, they will disappear and we’ll be talking about cool weather crops and all things pumpkin. But, not today. Tomatoes are still here in all their … 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
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
April showers bring May (chive blossom) flowers. Or something like that. Come spring, I’m completely obsessed with chive blossoms. I love to sprinkle them over just about everything — salads, soups/stews, pasta, risotto, you name it. They have a mild onion-y flavor and add a vibrant pop of purple to a myriad of dishes. With … Continue Reading
