persimply delicious When I see something in the produce section at my grocery store that isn’t always there, I snatch it up immediately. Usually that means it’s in season and not for very long. One of these said produce items is persimmon. I can’t say I’m the biggest connoisseur of the late autumn fruit, they …
eggs and lemon and some other stuff One of my favorite cooking pastimes is to take a classic recipe and shake things up a bit. And that’s exactly what I did with this not-so-traditional Greek avgolemono soup. All the bones are there–egg, lemon, rice, dill–but some of the key players have been reimagined. For example, …
une bonne quiche You know what’s funny? As often as I go to France, I hardly ever get quiche when I go there. And I don’t really order it out in the U.S. But I will absolutely make quiche at home for my own eggy, cheesy pleasure. You can really make quiche as quick or …
the greek comfort food you’ve been needing Spanakopita, a crispy spinach pie made with phyllo dough, is one of my absolute favorite Greek foods. It is so comforting and savory, and I love that the phyllo pastry is nice and light—so the creamy spinach and feta filling really does most of the work here! While …
if you think soup season is behind us, think again… While a warm bowl of soup is definitely a key comfort during the frigid fall and winter months, rising temps don’t mean you should forget about your favorite brothy dishes. Take this spring minestrone soup, for example. It’s packed with the freshest of seasonal produce, …
This is hands down my new favorite appetizer for serving guests. I’ve always really loved spinach artichoke dip, but it can get messy if you have a lot of people and isn’t always conducive to people walking around and socializing. So let me introduce these spinach artichoke mascarpone bites. Perfect for guests, perfect for socializing, …
Hello, all! I apologize for the long hiatus…a lot has happened in the last couple of months! My last post was a late-summer dish teeming with fresh corn, and now it’s early November. Each year it still astounds me how quickly the seasons change. Anyway, since you last heard from me, I spent a couple …
This dish is like a hybrid between a quiche and a frittata, starring one of my favorite summer veggies: zucchini. Think of it as more like a soufflé, actually. The eggs make it nice and fluffy while the addition of flour and baking powder allows the bake to rise and take on a tender crust. …