Filo is usually sold frozen in 1-pound boxes. A package of filo dough may be defrosted at room temperature (about 2 hours) or in the refrigerator (about 24 hours). Remove only remove the number of sheets called for in the recipe from the defrosted package. Immediately return the remaining sheets to the plastic bag they were sealed in and wrap the plastic...
Read MoreSpanokopita (Spinach-Feta Triangles)
(Greek Spinach Pies) Buttery, crispy/flaky and addictive, these require a little practice to get right but are worth the effort. And once you get the hang of it, it goes pretty quickly. If this is your first time working with filo (or phyllo if you’re from uptown), start with double the number of sheets listed below in case you run into problems. In...
Read MoreYou Can’t Always Get What You Want
Grilled Spring Onions with Parsley and Mint Here’s one great thing about farmers’ markets: People who grown stuff bring it to you hours after it’s picked. Here’s another thing: This reminds you that what you have on your mental menu has nothing to do with what has just been picked. Even after all these years I sometimes still head...
Read MoreHigh-Class Mixed Nuts
Sounds like one of the summer party scenes from The Great Gatsby, but it’s not. These oven-toasted mixed nuts are probably the easiest thing you can make for your own party, poolside or not. They come together in a minute and toast at a pretty low temp, so if you overshoot by a little bit they won’t burn. There really is no recipe involved here, more like...
Read MoreBK’s Soy-Sesame Dressing (in this case on broccoli and cauliflower)
For many years I worked with Barbara Kafka, food maven, trend originator and predictor and one hell of a cook. Several years ago I had the pleasure to work with BK on Vegetable Love, the magnum opus of the vegetable world. Barbara had such an impact on my professional (and personal) life that when Food Arts magazine was looking for someone to write an...
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