Za’atar-Crusted Salmon with Tzatziki
byA trip to the Middle Eastern stores on Brooklyn’s Atlantic Avenue yielded a large bag of za’atar, a traditional spice blend of thyme, sesame…
Mediterranean
Stuffed Piquillo Peppers with Walnuts and Goat Cheese
byOur trip to San Sebastian inspired us to host a party featuring pintxos, the Basque Country’s iconic small plate creations speared through with toothpicks….
Gazpacho Andaluz
byIn the late summer, my thoughts always turn to gazpacho. Cool and refreshing on a warm summer’s day, it makes excellent use of tomatoes…
Stuffed Zucchini Blossoms with Ricotta and Basil
bySummer time in New York means farmers markets overflowing with beautiful fresh produce. Few vegetables are more attractive than zucchini blossoms, with their vibrant…
Garlic Marinated Roasted Peppers
byMy father used to make a big to-do out of roasting peppers. First he would cut the peppers into quarters and roast them in…
Boulud Sud
byDaurade a la Plancha with Romesco Sauce and Arugula A meal at Boulud Sud, the latest offering from legendary chef Daniel Boulud, is like…