One of the best things about cooking is the bond it creates between people. People who love food love to talk about food and it makes for an instant connection. I was humbled this week by the remarks from a potential employer (I was interviewing for the job), who said to me in so many words ‘I really like that you cook. It tells me you’re nurturing, dedicated, and creative.’ A passionate cook himself, the next few minutes passed quickly swapping recommendations for food writers, cookbooks and the like. Hopefully he found some of my other talents equally impressive.
In any case, I found it quite gratifying to realize this mutual respect that cooks share. We are nurturing. We cook not only because we love food but because we love those who we share it with. We take great pride in our culinary confections. We are fearless in experimenting with strange ingredients and new techniques, stubborn and relentless until they’re perfected. We are sponges for food knowledge, never complacent, feasting on the sheer joy that cooking brings us. In short, we are pretty cool.
continue reading ‘Green Couscous’
One of the things I love most in life is stumbling upon a new group of friends. But what I love even more is when this happens completely by surprise. When David and I moved from NYC to Westchester and then from Westchester to Connecticut, we had enough people in our lives between families and existing friends who live in that close-enough radius so we didn’t feel isolated. But we didn’t exactly know people here either. That is changing for me after joining a new gym.
continue reading ‘Greek Gazpacho’
Posted in Appetizer, Low-Fat, Lunch, Mediterranean, Soup, Summer, Tomatoes, Vegetarian
Tagged Feta, Mediterranean, Summer Soup, Summer Vegetables
Here’s simple spring side dish I know you’ll love. I combine bulgar wheat and lentils with cherry tomatoes, scallions, fresh lemon juice and tangy feta cheese. It’s light, bright, and pairs perfectly with simple panko-crusted fish or grilled chicken. It’s also wonderful over baby spinach for lunch.
continue reading ‘Lentil Bulgar Salad’
Photo featured on Tastespotting and Tasteologie, 2/16/11
I’ll get straight to the point – you simply must try this dish. As if slow-braised meltingly tender beef short ribs in a silky port-red wine sauce aren’t enough, the feta salsa verde topping truly takes the dish to a whole new level. My husband and I enjoyed this on Valentine’s night this year with good red wine and big, no, huge smiles on our faces.
continue reading ‘Braised Short Ribs with Feta Salsa Verde’
This dish is simple to prepare and loaded with fantastic Mediterranean flavors, perfect for a quick weeknight meal.
Adapted from a William Sonoma cookbook recipe, I replace fresh tomatoes which are not in season with canned San Marzano tomatoes widely available year round. I highly recommend San Marzano over other canned tomato brands, as they’re considered to be the best sauce tomatoes in the world. Originally these were grown in the soil containing volcanic ash from Mt Vesuvius! In short, they never disappoint and they’re really not that much more expensive.You can use whole tomatoes and break them up with a wooden spoon or masher or purchase them already crushed or diced.
continue reading ‘Baked Shrimp with Feta and Tomatoes’