Green beans are sometimes touted as the elemental food of the garden, meant to be picked and eaten with a bare toss in the frying pan. But I think that this does most green beans a disservice. Yes, those baby beans, whip-thin with a delicate skin, are very nice when eaten nearly raw. But most mature green beans are really more delicious after a long, slow braise — toothsome, but not mushy, with fibers broken down into savory flavors.
At times, even I get bored with spanakopita! Yes it's true! Lately I've wanted to get creative with traditional Greek recipes and bring a little "oomph" to them. So...out with spanakopita (for the time being) and in with the scrolls. Whilst flicking through the April edition of Delicious magazine I came across a recipe for...Read More
Pies are a tradition here in Greece and there are hundreds different pie recipes. Spanakopita is probably the most popular pie and there are many variations of it as well. This is my favorite vegan version, with rice instead of feta cheese. Most recipes call for boiled or sauteed spinach but I prefer to use […]
Spala bine toate legumele, sterge-le cu un servet sau lasa-le sa se zvante. Taie vanata si dovlecelul in felii subtiri, pe lungime. Presara un praf de sare si lasa-le sa se scurga bine. Dupa ce s-au scurs, pune-le cateva minute pe gratarul incins sau intr-o tigaie teflonata, alaturi de ardeii capia si rosiile cherry. Separat, …