One of our favorite ways to use tangy marinated artichokes is for crostini.
The rosemary-infused honey gives this salmon dish a sweet and aromatic flavor.
Don't bother with utensils when eating this dish—your oily, salt-covered fingertips only enhance the experience.
This is the perfect recipe to try when you're looking for an alternative to the classic hamburger.
A few simple ingredients and a touch of Greek flavor transform basic grilled chicken into a feast of sorts.
Based on a recipe in the Chez Panisse Menu Cookbook (Random House, 1982), this dish is tailor-made for dining alfresco with family and friends on a fine spring evening. The recipe appears in "Farming for the Love of Food," a story by Peggy Knickerbocker, about California farmers, that ran in our July/August 1995 issue.
Andreas Xerakia, a Greek-born resident of New York City, slow-roasts a whole lamb every year for his family’s celebratory Easter dinner. Here’s a smaller, more streamlined version of that dish.
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