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Shrimp Feta à la Neil
This is a recipe I’ve had for years, and know I made it at least twice. Making a recipe more than once for me is a rarity, even more so in the early cooking years because there was always another...
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Stuffed Artichoke Bottoms
A while back when I was choosing ingredients to make a Mediterranean-inspired ivory lentil salad, I discovered a fun product – canned artichoke bottoms. Now, I’m just as particular about canned foods...
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Raclette Quick Bread
For those of you who don’t know what a quick bread is, well, it’s just that – a quick bread! As opposed to slow bread, you could say, or a yeasted bread, which can take hours to prepare and bake. A...
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Beet and Feta Galette
My girlfriend gifts me wonderful cookbooks, and one of the last ones I received from her was Falastin, by Sami Tamimi and Tara Wigley, published in 2020. Sami Tamimi is well known for his co-authoring...
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Vodka Sauce
This recipe comes from the Kristy Murray’s beautiful blog Linger a Little, one of my favorites. It’s called Olivia’s Vodka Pasta Sauce, or Penne ala Vodka. She doesn’t mention who Olivia is, but she...
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Ham and Asparagus Lasagna
There an adorable young Italian woman whose blog I follow. Her name is Alida, she was born in Friuli in North Eastern Italy, and her blog is My Little Italian Kitchen. I follow her on Facebook as well,...
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Baked Eggs with Ricotta and Onions
I discovered this recipe for baked eggs with ricotta and onions on the Food52 website. It’s a bit similar to the Turkish eggs I made and loved, but then, not really. I think I was just excited to make...
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Erbazzone Reggiano
This recipe comes from Alicia Lini via Food and Wine. She writes, “Flavorful and filling with a light, almost cracker-like crust, this rustic spinach pie relies on simple ingredients for an impressive...
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Whipped Feta and Honey
I’ve seen whipped feta recipes forever, and they always sound wonderful. But I never thought about actually following a recipe for it. I mean, you whip feta, right?! But this one, from Table52 grabbed...
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Zucchini Greek Salad
I thought I’d give Canadian chef Matty Matheson another shot, after my very unimpressive go at his version of Tex-Mex queso and short ribs. There was just nothing very Tex-Mex about his recipe, shown...
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