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A bit of a hybrid episode, focusing mostly on how to make a pie crust, plus a little about quiche. There’s a lot of misinformation in pie crust tips and recipes — this episode covers all I’ve learned in three decades.
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Alevropita is a quick baked pie with feta, done in about 20 minutes, and marouli salata (lettuce salad) is a very simple, very springy complement. Together it makes a good light dinner or lunch that comes together in less than 45 minutes (if you’re not busy talking).
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This week, I make a salad that is the perfect summer meal: easy to put together, little heat required, not heavy but still nourishing.
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This week, I make a very quick omelet for dinner, along with the simplest of all side salads–just pick a good tasty green, and let that do all the work for you. The omelet filling is only a suggestion–it’s really up to you. (PS: Episode 8 was a video; you can see it here.)
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This week, I demonstrate the relative ease with which you can make this takeout staple for your own sweet self. Absolutely no wok required! The shopping list might look a little daunting, but all the odd stuff will keep in your pantry a very long time, so whenever you have a pad thai craving, you just have to pick up the few fresh ingredients. The cucumber salad on the side is cool and refreshing, and just generally good to know.
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This week, I read through a recipe a friend brought me. She had eaten the dish and gotten the recipe, but it seemed very complicated. In this episode, I go through line by line to see where shortcuts can be taken, then compare it with another bread pudding recipe to show how the techniques differ–and which one is better for home cooks.
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This week: Just in time for (Greek) Easter, esteemed egg expert Peter (er, my husband) cooks the perfect hard-boiled egg in real time. Use this episode as your own egg timer at home!
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