Got some green tomatoes still clinging to the vine? Or maybe you’re like me and you’ve got a bag of them sitting in your kitchen. Now that we’re firmly in fall, we can only pluck the last of what’s in our gardens and hope that whatever still needs to ripen ripens indoors. In my case, [...]
Roasted garlic is the perfect example of how one inexpensive ingredient can become an unbelievably flavorful gourmet-level ingredient. All you need is 45 minutes of hands-off time and a little bit of knowledge. And a sheet of aluminum foil. After you’ve roasted your garlic, you can use it immediately or keep it in the refrigerator [...]
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Yesterday, I raided my garden and pantry for what turned out to be one of the tastiest and easiest dishes I’ve made in a while. It was all the more stunningly easy because of its main flavor: bacon. Yep. Completely non-messy, completely crispy, completely delicious. If you start with bacon from pastured hogs (which has [...]
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Like Spanish tapas, the Arabic tradition of mezze involves small dishes that are hugely flavorful. Most are very simple to prepare — in fact, there are plenty of single-ingredient mezze, like the olives pictured here. There are also two- and three-ingredient small dishes that just involve a bit of spice or oil added to the [...]
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Toasting and roasting. Both techniques are simple and add incredible depth to whatever ingredient you’re emphasizing or dish you’re serving. Recently, it occurred to me that toasted nuts have such a deep flavor that they could probably stand in for cheese. I’m a huge cheese fan, but for those who can’t have cheese, toasted nuts [...]
Dips are fantastically fabulous: you can make them out of nearly any ingredients that you can purée, you can serve them with a variety of dippers (crackers, tortilla chips, raw veggies, etc.), and if you make the dip less thick, it becomes a sauce for pasta, a marinade for meats, even a spread for sandwiches. [...]
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I’d heard of moussaka, but I’d never tried it before — whenever I went to my favorite Greek restaurant as a kid, I’d be too caught up in the Opa! saganaki appetizer to think about anything else. (Even now, I’d have to say that the lushest eggplant on the planet can’t really compete with shooting [...]
Continue reading about Lasagna in a Greek and Noodle-less Kind of Way
