A sheet of filo is like a blank canvas, like a backdrop, like a papyrus; you open it up and roll it out and close your eyes, and the story unravels. This is a story of Harvest Borek, a pie that honors fall, that honors childhood, and my travels -- all the places I've been to and all the places I would like to visit. My pie is like a trace on the world map; it's stretching from Serbia and Greece, into Tuscany and Provence, and into the vine cellars of Rhone Valley. It's touching the shores of North Africa and the Middle East, pass the Spice Road, pass the Silk Route and beyond, into unknown and unexplored... The story and recipe, in collaboration with my friends from @fillofactory , now up on the blog.
#fallfood#foodstyling#eattheworld#eatingwelleats#inspiremyinstagram#foodwinewomen#beautifulcuisines#foodblogfeed @foodblogfeed #f52grams#thekitchn#huffposttaste#feedfeed @thefeedfeed #makeitdelicious#lifeandthyme
Harvest. The most precious time in all the societies of the world. The time when the earth gives back. I fill up my basket, close my eyes, and begin the journey. Late September sun, kind and giving, somewhere along the Mediterranean coast... Tomatoes. A vineyard in Tuscany when grapes are being reaped and crushed, and wine flows by the barrel. Vino. The mossy scent of a pumpkin field, and soil wet with knowledge and abundance, wet with forgiveness, with comfort. Squashes... I tried to capture all of this goodness in a new dish, and it’s up on the blog. It's a collaboration with my friends from @fillofactory and that's all I am going to say. And Happy Fall everyone! 🎃 🍇 🍅
Every summer we celebrate the season with a spritz of the moment. Sometimes we come up with a new formula, sometimes it is an old time classic. Occasionally we make a repeat and allow an old favorite a re-entry. We discovered the spritz of 2018 by accident when my friend Arnaud stopped by with a bottle of Bonal Gentiane Quina (or Bonal, for short), an old French aperitif. Not quite vermouth and not quite amari, Bonal is a gracious infusion of bitter herbs and fortified wine. Dark brown and a bit medicinal, both in looks and the taste, Bonal makes for a killer spritz. Bitter with a hint of sweetness, it's a kind of spritz that makes you ponder and ask questions; it's bold, profoundly intelligent, and very refreshing. A recipe for #bonalspritz now on the blog.
Bitter gourd and potatoes was my favorite dish in our local South Asian deli. But they do not make it any more. It’s probably because bitter gourds are not exactly a crowd pleaser. So for a while, I've been making them at home. It took me quite some time to get the flavor, texture and donnenes of the "lost" dish right. I've come to accept the fact that lost dishes are hard to recreate, and perhaps that's why we cherish them so much. Recipe #ontheblog .
Watermelon and cucumber salad with feta, arugula and basil oil. Confession -- I borrowed this salad straight from @theodeonnyc menu. I had a dinner with my GFs the other day and we went gaga over it. I hope that good folks from Odeon won't mind -- after all, I've been a regular for twenty years, so hopefully I am forgiven. It all stays in the neighborhood. Recipe up on ThreeLittleHalves.
There are summer salads, and then there are summer salads. This one is a love affair between avocado and cucumbers, but the really best part of it is the creamy feta dressing with herbs. You take a spoonful and all that creaminess explodes in your mouth, accented with crispy, cold chunks of cucumber. Up #ontheblog .
Having made all those #cauliflower#cakes in the last week or so, and having used closed to a ton of #parmesan it’s time to make parmesan #broth . It’s quite simple actually, a carrot or two, a parsnip or two, an onion, bay leaf, thyme, some white wine and the rinds, cover with water (but don’t let it drown) and simmer for two to three hours. #pasta#soup#foodphotography#kitchensecrets