Gigantes Beans
I fell in love with these giant beans–often served as part of a mezhedes spread–in Athens. They’re meaty, soaked through with flavor and thoroughly satisfying. To this day, my favorite way to enjoy them is still with toothpicks and a glass of ouzo.
Continue reading >>Make-at-Home Socca
Using a cast-iron skillet, you can start the socca on the stovetop and finish it under the broiler to make this South of France staple at home.
Continue reading » »Banana Licuado
This is my hands-down favorite licuado in Mexico (OK, you caught me … I’m also a sucker for a black zapote). Somewhere between a milkshake and a smoothie, it’s makes a lovely breakfast or sweet afternoon snack.
Continue reading » »
Sparkling Green Grapefruit Cocktail
Champagne, grapefruit juice and anise-flavored liqueur add up to a sparkling, seasonal winter sipper.
Continue reading » »Coppa-Wrapped Dates with Blue Cheese
This recipe is adapted from Jill Hough’s 100 Perfect Pairings: Small Plates to Enjoy with Wines You Love. Super simple, and surprisingly tasty, little finger food!
Continue reading » »Skillet Corn Bread with Tomatoes and Sage
Traditional corn bread made in a cast-iron skillet gets an update with fresh corn, sun-dried tomatoes and sage.
Continue reading » »Alberto’s Grilled Marinated Asparagus
Use this asparagus–simple and addictive–as part of an antipasto dish, tossed with pasta, or simply snacking on out of hand.
Continue reading » »Curry Quinoa Cakes
These cakes are crispy and flavorful and delightful as a light meal on their own, or as an innovative finger food. Serve them with our Curry Dipping Sauce.
Continue reading » »Flash-Roasted Carrot Sticks with Cumin-Carrot Yogurt Sauce
The inherent sweetness of garden-fresh carrots is heightened by honey in this dish, and given a spicy kick from cayenne. Make the sauce as spicy as you like with a little or a lot.
Continue reading » »ON THE MENU THIS WEEK
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