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 recipe to make, another technique to learn. And more to taste. We loved this dish,

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Zucchini “Baba Ghanoush”

“This looks rather like a volcanic eruption, in the best possible sense,” states Yotam Ottolenghi about this zucchini baba ghanoush recipe in his cookbook, Plenty More. Indeed, it’s not the prettiest dip, but it caught my attention for a few reasons. Firstly, my husband won’t eat eggplant, so I thought that the zucchini substitute could

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Roasted Beets

There have been times that, when commenting on recipe posts in which beets are roasted, that the beets aren’t really roasted. We’ve all done it – we place whole, trimmed beets in a foil package with a little olive oil and salt, steam-cook them till tenderness, remove the peels, and voila! But they’re not really

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Easy Beet Salad

There are a few canned products that I love, and that can definitely save some time in the kitchen when necessary. For once I won’t mention canned beans, but instead, canned beets! You can also find them jarred. And they’re good. If you prefer to cook your own beets, that’s fine. But in the case

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Panzanella

Got stale bread? Make panzanella! Panzanella is an Italian salad made with stale, or at the very least, leftover bread, and you wouldn’t believe how wonderful it is. I’m sure its origins are peasant-based, because the peasant approach to making meals is all about using everything available to you, without any waste. And that means

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Strawberry Vinegar

There is one thing that makes me crazy at restaurants, and that is non-seasonal menus. It makes me want to go yell at everyone involved with the food and menu. And I’m not a yelling kind of person. Just ask my kids. Or maybe don’t. One menu item that infuriates me is a green salad

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