Submitted by Valerie A. Winters, Brackney, Pennsylvania I grew up in a home with Lebanese parents. My father immigrated to America in the 1920s; my mom grew up in the same home I grew up in, in Binghamton, New York. We ate mostly ethnic food, but the simplest and most delicious recipe was our salad dressing….
This Savory Galette Makes a Great Lunch or Dinner
A galette is like a pie, except the crust is only on the bottom and the sides and it’s a totally free-form dish. No pie plate here! A good galette has a crust that is nice and crisp. But the filling can create a problem. Most veggies are filled with water, which can make the…
How to Make Coconut Milk at Home
I use coconut milk often and liberally in my kitchen. Its flavor packs a punch and enhances a myriad of dishes, from soups and stews to curries and baked goods. I also love using it in smoothies or simply sipping it on its own with a dash of cinnamon. Up until recently, I was tethered…
3-ingredient Herb Butter Steak Bites Will Become an Instant Favorite
It’s no secret that everything is better with butter, which is why I can’t keep quiet about this steak dinner any longer. Tender morsels of steak are seared in a sizzling skillet of melted butter, then finished with fresh herb butter just before serving. Whether you pair it with al dente noodles or crisp-tender broccoli,…
Grill Your Pizza
Grilled pizza doesn’t immediately sound like the highest use of a grill or a pizza. You’d think the bottom of the crust would burn into a blackened crisp while blocking the coals from melting the cheese on top. Luckily, nobody told Johanne Killeen and George Germon. The two art students from Providence, Rhode Island, met…
Japanese Pickled Cabbage and Kombu Salad
Shiomomi, the salt-massaged method, is the perfect place to start making Japanese-style pickles, or tsukemono. This recipe is adapted with permission from Elizabeth Andoh’s “Impatient Pickles.” Serves 2 to 3 as a side 1 small, dense portion of cabbage (about 6 to 8 ounces), washed, dried, and sliced thinly, as if you are preparing a…
More Moreish Food, Please
Years ago, we moved from our home in Switzerland to England. Among the mixed emotions, one standout was a relief to live again in an English-language culture. While I can write at length about our bumbling and surprisingly foreign experience settling into UK life, I will stay on the topic of language. After all, it…
7 Unexpected (Yet Totally Delicious) Ways to Make Potato Salad Without Mayo
It’s hard to beat a classic potato salad made with creamy mayonnaise. But good news for the mayo-averse: The winning combination of potatoes and mayo isn’t where this backyard barbecue favorite ends. There are a number of condiments that work equally well as a potato salad dressing—so whether you’re in need of a mayo substitute…
Festive Fajitas for a Party
Memorial Day signifies the beginning of summer as well as honoring our soldiers who lost their lives in battle. It’s a time when friends and family often gather together. This year, why not serve these incredibly tasty fajitas? Memorial Day weather can be tricky at best. Just to be on the safe side this year,…
Cretan Summer Salad With Fresh Cheese and Traditional Rusks
A Cretan salad is in fact very similar to the well-known Greek salad, but has mizithra—traditional goat cheese–or goat curds instead of feta, as well as broken Cretan barley rusks (paksimadia). Sometimes you may also find capers or caper leaves, purslane, and even a few leaves of basil. For me, this is one of the…
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