Mediterranean Dip

This raw vegetable and feta dip is perfect for a party before fall weather hits. Unfortunately, I cannot remember where I found the recipe for this Mediterranean-inspired dip. I’d typed it in MS Publisher, and recently found it on my computer. Typically I’d have added some notes, and certainly show credit, but nothing. Honestly, I

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Cabbage Braised in Red Sauce

It still confounds me what pops up on the internet when I least expect it. I’m talking recipes of course. With all of the cooking I’ve done for almost 40 years (yikes!) I just love it when something unique shows itself. Case in point, a Bon Appetit recipe called Fall-Apart Caramelized Cabbage. It wasn’t the

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White Sauce

A white sauce is just that – a sauce that’s white. It’s white because it’s made with milk, 1/2 & 1/2, or cream. It was years before I dared make a white sauce; I assumed it was difficult for some reason. I remember calling up my mother and asking her how to make one, but

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Greek Pork and Beans

We had quite the cold spell a while back, so I during it I felt the need to make a one-pot, stick-to-your-ribs kind of stew. And what better cuisine from which to choose than Greek. It’s often the direction I take for satisfying and comforting dishes, like pastitsio and moussaka. For these times, I refer

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Pastitsio

My introduction to Greek cuisine began with the set of cookbooks that introduced me to many International cuisines – the Time-Life series of cookbooks called “Foods of the World.” Included in the set are beautifully photographed hardback books describing the cuisines and cultures, as well as smaller, spiral-bound recipe books. The set was gifted to

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Red Fish

This recipe is so easy that I hesitated doing a post on it. But since my blog hopefully inspires people to cook more often, and be less intimidated about home cooking, I just knew I had to follow through with the post. This recipe involves a white fish, and a tomato-based topping that just takes

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