I cook because I love to eat. I garden because I love to cook.
As the angle of the sun dips on the horizon and the first golden hues shine from leaves that are nearing their end, the harvest from my garden changes from summer to fall crops. The shift is not sudden. Summer green beans, peppers, and tomatoes …
A weeknight dinner might need to be quick, but that does not mean it needs to be unhealthy, tasteless, or inelegant. This Greek dish, shrimp in a simple, slightly spicy tomato sauce topped with salty feta cheese perfectly fits the bill. As it makes use …
When we lived on St. Thomas in the Caribbean for two years in the mid-1990s, our favorite restaurant was not a local West Indian joint, but a Greek restaurant with the unoriginal name: Zorba’s. Despite this, we loved local food. A hearty serving of Bull …
I am fascinated by the way a food item appears in varying forms in different cultures. Take dumplings, for example. Every culture has a dumpling. Boiled, baked, or fried. Stuffed with a filling or not. It is especially interesting when you see a continuum of …
In the heat of the summer, it’s always good to keep the kitchen cool by heading outdoors to use the grill. Burgers and hot dogs are fine, but kebabs are really where it’s at; bite-size chunks, seared to crisp perfection on the outside, while still …
What’s so difficult about Greek salad? It’s a salad with feta cheese. Right? Well, yes, but there’s more to it. I find there are a few simple tricks to go from a perfectly acceptable salad with feta cheese to a truly delicious Greek salad. First …
As we cross the threshold from summer to fall, I am harvesting the last of my summer vegetables before cool-weather, fall crops ripen in earnest. There are a few cucumbers and tomatoes hanging on the withering vines, and I want to savor the last of …
