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
Mainstream America does not emphasize food as a key to a quality life and source of longevity. Food is mostly used as a sensual sideshow and necessary evil. One the big challenges we face, especially in dire times, is to reconnect with the earth’s culinary heritage. Not only the exclusive diets of the privileged, but those… Continue reading Learning How to Eat
My first encounter with fresh artichokes off the bush was a springtime journey 25 years ago to Crete. Walking through the village, we would snap the giant thistle buds right off the bush, eating them raw. Most often, my great aunt Yeorgia would cook them in dishes like Aginara Stefado (artichoke stew) with fennel, carrots,… Continue reading Artichokes!