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Sweet Tomato Chutney

The art of making chutney is a passion in India.  Cooks developed local reputations for their intense combinations of sweet, salty and hot.  Over the years I have heard a number of people mention the East Indian saying “too sweet to resist and too hot to eat.”  This recipe follows that model and is ideal… Continue reading Sweet Tomato Chutney

Sourdough Griddle Cakes

For those of us who love sourdough, the starter lives and breathes as a fixture on our kitchen counters. Each day, it is fed and then expands and bubbles with lively energy.

Whole Grain Goodness

Featured in the Warrior Monk Conversations Podcast Wheat and Grasses Farro from Italy Kamut Einkorn, Spelt, Emmer Freekeh- green wheat Other Whole Grass Grains Buckwheat groats Barley- Staple grain of the ancient world and a precursor to wheat and rice.  Rye Oats Seed Grains Fonio- African grain native to Senegal with superfood characteristics Sorghum/Millets- Sorghum,… Continue reading Whole Grain Goodness

Skordalia with a history

Anthe’s Skordalia During the peak of summer in August, when the hot Sahara-born Sirocco winds blanketed the countryside, Aloni-sites were where families gathering for the cool breezes coming off the sea from Kalathas. Men would sip on cafes, while women would sometimes bring a bowl of fresh-picked almonds to crack and catch up on the… Continue reading Skordalia with a history

Inspiration from Anthe

My recipe takes inspiration from the original while using local ingredients and seasonal tastes. The authenticity is rooted in Greek tradition while paying homage to how so much in America is built upon, or influenced by, Greek foundations.

Pepita and Fire Roasted Poblano Pesto

My first experience with a pesto-style dish was in my Greek grandmother’s house.  Yia Yia prepared every family member’s favorite dish and my father’s was skordalia, the traditional Greek garlic sauce.  As a child in Crete, where almonds are plentiful and full of flavor, her mother taught her the art of the dish; she learned… Continue reading Pepita and Fire Roasted Poblano Pesto

Bengali Charchari

“Iconic cuisine” could describe the food of Bengal. Among their many influential dishes, sweets are perhaps the most famous.  Yet, there are many preparations which have come to shape Indian cuisine as a whole.  Charchari is not merely a single dish, but a cooking style unique to Bengal.  Essentially, vegetables are cooked in a pan… Continue reading Bengali Charchari

Purslane–A Weed Or Seasonal Treasure?

We are in the midst of a great American food revolution. Farmers markets around the country are the front lines of this cultural awakening directly connecting urban dwellers with regional farm and food producers.  Chefs have discovered farm-fresh produce as the secret to fine cuisine which has led to an increase in their patron’s culinary… Continue reading Purslane–A Weed Or Seasonal Treasure?

Vegan Love Bites

A Lifestyle of Romance This is the time of year to shake off the dust of distraction, polish our manners and look for creative ways to express ourselves romantically.   Often the centerpieces of these endeavors are built around sensual foods and, when wooing our loved ones on Valentines Day, chocolate rules supreme. The roots of… Continue reading Vegan Love Bites

A Garden Roulade – Kypo Pita

It all happens so quickly–rain, sun and warmth spawning explosions of green in the garden.  Finnochio begins to form tender bulbs as the deep green fronds of fennel weed thicken-up. Swiss chard leaves seem to double in size after one good rain and young leeks become perfectly tender.  A Midwestern garden in June can be… Continue reading A Garden Roulade – Kypo Pita