Food & Love (1)
Noble Pig (1)
This polenta-like pudding, a staple across Romania, has a firm texture and a briny flavor from a salty, feta-like cheese mixed in at the end of cooking. A topping of more cheese and sour cream makes this a satisfying side dish.
When shopping for brussels sprouts, look for small ones that have a bright green color.
Cantal cheese, a pungent, aged cows' milk cheese from the Auvergne region of France, gives this dish its hearty, rustic character.
Chilling the ricotta–prosciutto mixture after mixing it allows the flavors to come together and makes the balls easier to form.
The creaminess of the feta cheese rounds out the tanginess of the tomato.
These rice fritters have a creamy center and a slightly crisp exterior.
In this classic Punjabi dish, peas and chunks of the fresh Indian cheese known as paneer are bathed in a spiced tomato-based gravy.
For this dish, use fresh young favas with thin, tender skins that don't need peeling.
At Barbuto, chef Jonathan Waxman serves variations of this salad on his menu throughout the year using other vegetables-for instance, asparagus in the spring and zucchini in the summer.
Marcella Hazan says that artichokes will only truely develop their flavor when they are deeply browned.
In the dialect of the Veneto Hills of Italy, tortel is another word for frittata, which here usually means a frittata made with herbs.
These spicy latkes taste great served with sour cream and mango chutney, or plain, if you prefer.
If your feta is very sharp, soak it in cold water in the refrigerator for a day before using.
It's not hard to love North Indian saag paneer—meltingly soft spinach strewn with chunks of mild paneer, or fresh cheese—especially when scooped up with hot flatbread.
Cream, butter, bread crumbs, and cheese make this asparagus casserole a deliciously decadent side dish. This recipe was given to us by Margaret Barstow, who got it from a friend's 89-year-old grandmother. The recipe appeared alongside David Nussbaum’s piece, “Hadley Grass” (April 2001), about asparagus farming in Massachusetts.
This family recipe for the traditional Greek spinach pie offers a welcome variation with rice and mixed greens.
Fresh young fava beans signal the beginning of spring and all its glory.
This spring Easter menu is pure celebration food perfect for your entire extended family.
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Tangy feta and crunchy veggies get extra body from rotini in this classic Greek-inspired pasta salad.
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