Doubting Moussaka
A loving rendition of the classic Greek casserole, moussaka, served with a light cabbage-carrot salad called lahanosalata.
A loving rendition of the classic Greek casserole, moussaka, served with a light cabbage-carrot salad called lahanosalata.
Hitting the farmer's market in the rain, and a stir-fry of ground pork, green beans, and peppery radishes.
Fricassurry? Curricassee? Whatever you want to call this curried chicken fricassee with tender apples and salt-roasted fingerling potatoes, it makes a delicious autumn meal. Amazing where some collard greens can take you!
My introduction to purple hull peas, braised with bacon and onions for a Southern-style side, and steeped into purple-tinged jelly.
Tuna corks with shredded carrot salad, and a svelte apple tart for dessert---a French-style dinner perfect for the transition to fall.
A short discussion of farmer's market meat options and how it led to a meal of braised oxtail ragu, homemade gnocchi, and more importantly, some sublime roasted dragon beans.
A satisfying meal for a rainy summer evening, these Moroccan meatballs, called kofta, are paired with a vegetable-packed tabbouleh-style bulgur pilaf and a nutty yogurt sauce.
Garlicky baby eggplants steamed and stir-fried with intense Chinese flavors for a meal that increased my confidence in my ability to eat eggplant.
Leftover milk-braised chicken and rice makes an easy transition to chicken biryani, accompanied by a sauté of onions and baby okra. This is a pretty fussy-friendly main dish, though the side of okra might give…
Barbecue beef sandwiches with my homemade sauce and sandwich rolls, and coleslaw with a dressing made from homemade mayonnaise and yogurt---self-sufficiency can be a beautiful thing.
Spins on two Italian-American chicken classics---slow-braised cacciatore and breaded chicken parm---with a side of raw kale slaw with apples and sunflower seeds in a sweet, tangy dressing.
A twist on the standard stuffed zucchini, this dish takes flavor inspiration from a Thai stir-fry of pork and basil, topped off with a fried egg.
A one-pot meal of dark-meat chicken braised on a creamy bed of coconut milk, tomato, rice and black-eyed peas.
A Persian crispy rice dish with creamy lima beans, aromatic dill, and meltingly tender chicken.
Loukoumathes are tasty little Greek doughnuts drenched in honey and cinnamon, and much easier to make than one might think.
Dolmades two ways: an impromptu riff with collard greens and leftover bulgar pilaf, and a more traditional version with fresh grape leaves and a vegetarian filling.
A meal inspired by Puerto Rico: simply stewed chicken, yellow rice and beans, and the pièce de résistance, crisp salty tostones (fried plantains).
Several uses for that homemade yogurt, including creamy polenta, tender Greek-style chicken skewers, and cherry-berry fro-yo.
Leftover roasted chicken is mixed with Latino spices and an offbeat combination of dates and capers in a satisfying filling for flaky baked empanadas.