Saturday, March 2, 2013
With its oregano and lemon-scented dressing and salad of greens, fresh dill, feta, and olives, Greek salad is a must-have part of your mealtime repertoire. Whether as a side or its own “big salad for dinner,” I really enjoy a good Greek salad full of big, heart-healthy, Mediterranean flavors. What I don’t love, however, is the nutritionally limited versions you…
Friday, March 1, 2013
Like so many of the things I make at home, this dish was inspired after enjoying Greek shish kebab sandwiches in restaurants for years. Mine isn’t a difficult recipe, though it does have a few steps and specific ingredients that you need to bring in those glorious Mediterranean flavors you’re expecting. And, of course, my version is more healthful than…
Thursday, February 28, 2013
I was first introduced to Greek food as a child growing up on Long Island, New York: I, like other kids, loved the sandwiches served at the local eatery then called “Shish Kebab.” A Port Washington landmark, it grew from a small, two room dining room into a much larger space, part of a veritable enterprise now including several restaurants as well…
Saturday, February 23, 2013
Finally, a breakfast you don’t need to feel (that) guilty about eating. Make these whole grain blueberry muffins now! Despite the fact that I wrote just last month about how I rarely eat muffins—which really is true, I assure you, otherwise I would be unable to maintain my weight—the inspiration struck once again this morning. It was less about eating…
Friday, February 22, 2013
I make risotto a couple of times a year, for either a fancy occasion or when a craving arises. It’s a fantastic dish, certainly, but I’ve never been able to find whole grain arborio rice that is not refined (white) and it’s quite a starchy dish. I thusly wait until inspiration strikes, usually after stumbling across something spectacular at the…
Thursday, February 21, 2013
Mussels steamed in a glorious broth of white wine, garlic, shallots, and parsley is a sublime treat: definitely one of my favorite French bistro dishes. Much easier to make than you’d think, too, but the rate-limiting step is cleaning these tasty little mollusks. Not hard at all, but I’m breaking it out into its own video since you’ll need this step for…
Tuesday, February 19, 2013
For some reason, I had been having an intense craving for lo mein, that delicious dish of tossed noodles I hadn’t eaten in years. I don’t really do Chinese take-out and have never made it in my own kitchen until just a few weeks ago. Happily, the January issue of Food and Wine provided a recipe and I next thing…
Tuesday, February 19, 2013
What’s with the generic term “Asian,” you ask, rightfully? Well, today’s dish is what happened in my kitchen when I had two leftover sauces sitting in my fridge, Szechuan (Chinese) and spicy peanut (Thai). Neither quantity was quite enough to make dinner for two, and I didn’t feel like making rice. Next thing you know, I grabbed whatever veggies were in my fridge, sautéed them…
Tuesday, February 19, 2013
While the key to a fabulous Chinese stir fry is definitely the flavorful Szechuan sauce, the mixture of vegetables, nuts, and protein you assemble creates a different meal each time you make it. All the better if you can include what’s fresh and in season from your local farmers’ market, which was how today’s dish came about. While I was intially inspired…
Tuesday, February 19, 2013
There was a time many, many years ago before I learned to cook global cuisine when I thought a “Chinese stir fry” involved simply adding soy sauce to some sautéed vegetables. Ah, what little I knew. It was the Frog Commissary Cookbook that taught me better, and I’ve been been making variations of this fabulous recipe ever since. Using veggie rather than…
