I love it when tomatoes are in season. You just know it’s summer when the farmers’ market starts selling them in all sizes. I saw this recipe from the Best Book of Greek Cookery and I just had to try it. In lieue of dried currants, I used Sunmaid raisins. Not only are they pretty ...
I like cold vegetable soups. They’re great in the summer as a starter. This is especially creamy because of the potatoes, but the sour cream makes it a little tangy. Ingredients: half a head of Boston lettuce, coarsely chopped 3 potatoes, peeled, diced 1 cucumber, peeled, diced 4 scallions, white part only, finely chopped 1/2 ...
Who says you can’t enjoy sports on TV? Serve this homemade guacamole with chips and salsa and you’ll be set. Ingredients: 2 ripe avocados, halved 2 medium red onions, finely chopped 1 bunch of cilantro, finely chopped white vinegar with chili lime juice salt 1. Carve out the avocado meat to a bowl in chunks. ...
Snack’s spinach triangles, or spanakopita, is one of my favorites things to eat in New York City. Filo, or phyllo, which means “leaf” in Greek, are tissue paper-thin like sheets of dough made from flour. They burn easily so keep the oven temperature at less than 300º when baking so that they don’t turn brown ...
The boy likes his coleslaw but I can’t stand mayonnaise. I wanted to make a batch for him without going the KFC route. I used two kinds of cabbages for color. The purple cabbage, also known as red cabbage, looked very pretty against the yellow bell pepper. A sprinkle of scallions provided some green and ...