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…
Zucchini and Feta Fritters
In the summer months in our restaurant, we used to grate about 24 pounds of zucchini every evening for these. It was incredible how many of them would be ordered. We used just feta in the original recipe but the addition of some hard cheese only makes them better. They are a perfect snack after…
Fried Anchovies With Potatoes, Chopped Herbs, and Lemon Mayonnaise
When the moon is big and bright and my dad goes out fishing for larger fish, he uses whole anchovies as bait. (The size of the moon determines which fish you go for and what time of night you set off.) He travels further to find the big fish in the deeper waters that are…
A Bright, Fresh-Tasting, Make-Ahead Dessert for Memorial Day
Key limes are smaller, yellower cousins to the bigger, darker green Persian limes you usually see in the grocery store. They’re more tart, with fragrant, floral juice, and used to be grown widely in the Florida Keys, where cooks invented key lime pie as a way to use the juice. To make these key lime…
How to Make 3-ingredient Sabayon
If you’re looking for a new companion for your summer berries, search no further than sabayon. An Italian import adopted by the French, sabayon is a delicate, frothy custard, made with just three ingredients: egg yolks, sugar, and wine. Rapidly whisked together over a bain-marie, the mixture transforms into an airy sauce. Light and subtly…
Spicy Beef Sliders
These two-bite sliders are juicy and flavorful, and definitely pack a punch! Hawaiian rolls are the perfect size; you can cut out the centers if you prefer a thinner bun. I mix ground meat with diced jalapeño peppers, parsley, and cotija cheese, then cook the patties on the grill, alongside the Hawaiian rolls. Spread the…
Grilled Corn With Cotija Cream
This Mexican street corn-inspired grilled corn recipe is absolutely mandatory to make during the summer; it goes from grill to table in about 10 minutes. I spread the cooked ears with a creamy sauce made with Greek yogurt, sour cream, and lime juice. You can make the sauce with mayonnaise, but in the heat of…
Grilled Salmon Lettuce Sliders With Caper Mayonnaise
Less is more for salmon, as I want the flavor of the fish to come through. For these lettuce-wrapped “sliders,” I grill bite-sized pieces of salmon and serve them in Boston lettuce cups, spread with a creamy, mayo-based sauce, made bright and tangy with lemon and capers. Other garnishes that may work are slices of…
Potato Salad With Fresh Herbs
This simple potato salad is made with baby red potatoes, olive oil, garlic, and masses of fresh herbs. Toss it together while the potatoes are warm, so they absorb all those wonderful flavors, but serve at room temperature or chilled. I make it in the morning and take it out of the fridge 20 minutes…
Kings of Fish: In Alaska, Salmon Means Life
“Standing dead,” Don Honea tells me. He laughs—Native humor is very dry—because he is standing, clearly not dead, in the dim light of a Yukon River salmon smokeshack, holding up a five-foot cottonwood log that is indeed dead. It’s the only wood they cut to smoke their salmon catch, and the gnarled, musty aroma of…
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