I used to make this all the time and then plain forgot about it. It is quick, rich in flavor and lots of good oils from the avocado. I use this on a lot of stovetop-smoked foods and most often with grilled fish or chicken. This summer I started pairing it more with vegetables, like these mini-cauliflowers from the farmers’ market. Sliced dead ripe...
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(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...
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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...
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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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I love these burgers and I treat them like any other burger, i.e. put them on toasted bread/rolls and top them with rings of sliced red onion, lettuce leaves and sliced tomatoes. Sometimes ketchup, sometimes mustard, sometimes equal parts mayo and harissa. Cheddar cheese, feta or Swiss are nice. So is serving the burger open-faced and topped with the...
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For worse or better, Florentine has come to mean a dish cooked with spinach. Worse are some of the gloppy dishes dubbed alla fiorentina in pseudo-Italian restaurants. Better is this elegant and old-skooly breakfast or lunch dish The cleaning of the spinach may seem a little fussy but it’s worth it. Flat leaf spinach with thin stems has enough body to stand...
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