MEDITERRANEANISTA SEEMS TO HAVE SLUMBERED her way through January. Snow, snow, snow. Merry house guests gone. Memories of communal cooking and countless feasts...
SIX COOKBOOKS I ESPECIALLY LIKE These are the books I find myself turning to again and again, despite all the temptations on bookstore...
FENNEL MAKES ITS FALL APPEARANCE at the farmers’ market along with apples—a great tart/sweet flavor combo, especially when set off by a...
[caption id="attachment_1192" align="alignnone"]Today’s lunch—Shaved Fennel and Apple Salad. With its crunchy freshness and citrus dressing, it's the perfect post-Thanksgiving dish.[/caption] AFTER THE...
INTERESTING ARTICLE IN YESTERDAY’S New York Times on chefs using unusual wild ingredients in their dishes. Nova Kim of Wild Gourmet Food (included...
[caption id="attachment_1185" align="alignnone"]Sardinian olives for making olive oil, a staple of the Mediterranean diet. The countries around the Mediterranean produce 95% of the...
WHOLE GRAINS, FLOURS, BREAD—it’s Greenmarket Grains Week—cauliflower, winter greens, squash and…Peter Hoffman, chef/owner of the restaurants Savoy and Back Forty, doing a cooking demo...
MUCH AS I LIKE ROAST TURKEY at Thanksgiving, I’ve always liked the side dishes even more, especially when combined in a crazy spill-off-the-plate...
[caption id="attachment_1175" align="alignleft"]Sweet potato soup with feta and zaatar oil.[/caption]I DON’T KNOW HOW Mr. Mediterraneanista (or BC, as he prefers to be called)...
[caption id="attachment_1172" align="alignleft"]My latest takeout from Maoz—falafel sandwich with veggie toppings and a side order of falafel.[/caption]HERE’S SOME FAST FOOD WITH MED CRED,...