Chicken, fresh tarragon, cream, and white wine are no strangers to a French kitchen, and they all come together wonderfully in this classic French bistro dish. Known as “poulet à l’estragon,” French tarragon chicken is a simple, one-pan recipe that’s a little more impressive than your average chicken stew. With fresh tarragon season running from late spring…
Charred Chicken Thighs With Dill Greek Yogurt Sauce
This chicken number made me some good friends when we first moved to Atlanta. We lived in an extended-stay hotel for a few months, and because there wasn’t a proper kitchen, we used the community grill often. One night, I invited some new acquaintances, a group of welders from Chattanooga, Tennessee, to try our style…
Everyday Tomato and Cucumber Salad With Dad’s Salad ‘Whisky’
For most meals at my parents’ house, my dad was in charge of the “extras”: the salad, the feta plate, the pickles or olives—all the things he loved that made the meal a little more special. His “three-ingredient Mediterranean salad” literally had chopped tomatoes, cucumbers, and parsley. He seasoned it simply with salt and pepper,…
Seafood Shakshuka
Most people familiar with shakshuka think of eggs as the common denominator, but here I pay tribute to shakshuka made in the style of Egypt’s Mediterranean cities, where seafood and local fish stand in for the eggs. While I do take liberties with the spices I use in this recipe, the method of braising the…
Everyday Mediterranean: How Suzy Karadsheh Brings the Sunny Flavors of Egypt to Atlanta
What began as a humble blog that Egyptian-born Suzy Karadsheh created to share recipes and family stories with her daughters has grown to become the largest website for modern Mediterranean cooking, attracting millions of monthly visitors. She published her first cookbook, “The Mediterranean Dish Cookbook: 120 Bold and Healthy Recipes You’ll Make on Repeat,” in…
A Green Sauce for Dipping, Dressing, Drizzling
The essence of a green goddess sauce is (surprise!) an abundance of fresh green herbs. It’s a light, bright, and refreshing dip, dressing, or crema. Precisely which herbs you use in the sauce is dependent upon your taste, garden, and refrigerator. Suffice to say that you should use what you like, and do not skimp….
You Can Grow Your Own Corn—and There’s Way More Than Sweet Corn
It’s just a specialized kind of grass. That horticultural description applies to almost all grains, but corn is the only one that home gardeners revere, the only one grown for fresh use—in fact, the only grain commonly found in home gardens period. Does the average American homeowner grow rice or wheat? No. But corn is…
Grilled Potato Salad
Packed with herbs and dressed with a tangy shallot-mustard vinaigrette, this grilled potato salad makes a delicious summer side dish for your next picnic or potluck. It also keeps better than potato salad made with mayonnaise. Makes about 6 servings For the Potatoes 1 1/2 pounds Yukon Gold potatoes Finely ground real salt Extra-virgin olive…
Picnic Perfect: Tips, Tricks, and 3 Crowd-Pleasing Salads for a Memorable Outdoor Feast
There is something undeniably enchanting about gathering with loved ones amid nature’s embrace, armed with wicker baskets and gingham blankets, ready to revel in the sunshine and warm weather. From a jumble of salads to sliced watermelon dripping with sweet juice, the art of the picnic is a stalwart American tradition. Here are a few…
Red Fruit Salad
Vanilla simple syrup gives this easy red fruit salad a little bit of sweetness, while toasted almonds give it depth. You can use just about any fruit you like, but strawberries, cherries, and raspberries work best. Since this recipe only calls for 1/3 cup of the simple syrup, you can store the extra in the…
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