Raising six kids on a teacher’s salary, my parents were always cooking on a budget. Being Catholic, with the requirement back then of meatless Fridays, Lent or not, this meant that we ate a lot of tuna macaroni salad and fried fish. My mother often made tuna patties for us, and less frequently, because they […]
This omelet is filled with a mixture of cherry tomatoes, spinach, bell pepper, and asparagus. Feta cheese gives it that distinctive Greek flavor that pairs perfectly with the veggies.
Greek Omelet with Asparagus and Feta Cheese Read More »
College days are the days to remember. The sleepless nights, cram sessions right before finals, roommates, and tight budgets forced me to be creative about what I ate. I don’t know about you, but I have vivid memories of doctoring up ramen, stretching a can of tuna fish, and sometimes splurging at the campus café
The Tomato Sandwich Read More »
This tender, caramelised cauliflower steak served with creamy herb-flecked tahini sauce makes a satisfying plant-based entrée that’s both elegant and nourishing.
Cauliflower steak with herbed tahini sauce Read More »
These corn fritters are the latest addition to my summer recipe rotation. Fresh sweet corn made its first appearance at our farmers market this week. I was so excited to see it that I bought as many ears of corn as I could carry. After making my favorite corn salad and corn on the cob,
Conventional cooking wisdom says that you should never pair seafood with cheese. The one glaring example of where this convention does not hold true, and in fact begs to be broken, is with a classic Greek dish called shrimp saganaki or shrimp santorini. It pairs shrimp with tomatoes and feta cheese and is absolutely delicious
Baked Shrimp in Tomato Feta Sauce Read More »
Flank steak is a lean cut that comes from the abdominal muscles of a cow. If you can’t find it, look for steaks labeled “London broil,” which are often made from flank steak or top round. This steak often has a thinner and a thicker side. Orient the thicker side towards the back of the
Grilled Balsamic-Marinated Flank Steak Read More »
Poached fruit goes just as beautifully with these custards as fresh fruit. Try with the poached strawberries and rhubarb from the breakfast pancake recipe. Serves 4 Preparation time: 10 minutes Cooking time: 35 minutes and 35 minutes chilling
Baked custard with peaches Read More »
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🥥 Cold Fragrant Coconut Yogurt Soup Read More »
This recipe is the foundation for making a gravy-based sabzee with the vegetable of your choice. For best flavor, grind your own spices with an electric coffee grinder or mortar and pestle. You will find different vegetables are better complemented with different spice combinations. For example, cauliflower and potatoes beg for ginger and coriander. Potatoes
Basic Sabzee (Curried Vegetables) Read More »
