Zucchini with Mint

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Neni is in Greece, tending her garden, writing, swimming, napping, and of course, cooking. She just sent me this recipe. “We ate this with grilled lamb chops, a quinoa taboule salad, an avocado salad, and yogurt with preserved figs more »

The Favas are in!

favas

We are finding mounds of fava beans in the green market on Arthur Avenue and the farmer’s markets in Manhattan. Edward has been making a light, fresh tasting fava been soup with them. That, and chicken soup with more »

Mint Pesto

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Edward is using mint in everything these days, and Neni (see The Greek Kitchen Ecosystem) uses it all the time, fresh in the summer, dried in the winter (it is a key ingredient in her feta cheese pastries). Both more »

Braised Lamb with Springs Greens

Fricassee

The Greeks make a dish called Lamb Fricassee that is not a fricassee in the traditional French sense, but rather a delicate, savory braise of lamb and lettuce greens. I think they call it a fricassee because the more »

Peas, Peas, Peas

Chicken-with-peas

Edward cooks many of the same things in the same ways: broiled and baked fish, soups, salads, and vegetables with eggs, but I’ve noticed that he varies those dishes with seasonal ingredients. Indeed, I think Edward is pretty more »

Hip Girl and the Art of the Kitchen Ecosystem

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There’s a lot of ways to come at the idea of integrative cooking, and it is always a treat to meet a like-minded person. I met Kate Payne in 2009, shortly after I’d published Well-Preserved. She was, at more »