Appetizers, Hors D’oeuvre, and Snacks, Side Dishes

Baba Ganoush

Makes 1 quart The puréed eggplant gives a silky smooth texture to this baba ghanoush. Enjoy it as a dip for vegetables or serve with pita bread. Its versatility makes it a natural candidate to put out on a meze table alongside other dips and spreads. Ingredients 2 large eggplants […]

Chef's Notes Plus

Ingredient Spotlight: Dates

When you are food-minded, thinking about dates makes your heart flutter for a very different reason. Luckily, the dates we have in mind are a bit less awkward and nerve-wracking than the romantic kind. Dates, which are the fruit of the date palm, are one of nature’s sweetest creations. You […]

Sauces, Dressings, and Condiments

Preserved Lemons

Makes 1 quart Use preserved lemons (flesh and rind!) in stews, soups, salad dressings, and even pastas. They will add an unexpected burst of brightness and a surprising savory element you don’t expect from lemon. 6 lemons 1/2 cup salt Juice of 6 lemons 1. Wash the lemons very well. […]

Soups and Stews

Red Pepper Soup with Sumac

Makes 1 1/2 quarts If you can’t find lemon verbena leaves, you can substitute 1 stalk lemongrass cut into 2-inch sticks. It is best to crush the lemongrass sticks with a mallet and tie them into a bundle with kitchen twine so that it is easy to pull them out […]

Chef's Blog

The Mediterranean Diet: The Future of Food

The Mediterranean Diet sounds like something we might hesitate to embrace…after all, it has the word “diet” affixed to it. But it’s actually a wonderful Mediterranean approach to fresh products, healthy and delicious food, local wine, dining rituals, and lifestyle. For thousands of years, the countries in the region have […]