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Your host is a little spaced out this week, but luckily it’s a quick and easy meal, learned from a Syrian doctor and single mom: a fast way to get all the satisfying flavor of much more labor-intensive stuffed squash. Pair it with rice and yogurt for an easy lunch or dinner.
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A short episode, for a very simple but surprisingly satisfying vegetable dish, optionally made heartier with lentils. From the Aegean coast of Turkey — but, honestly, from the Turkish Airlines inflight magazine! Eat as a side dish, or as a full meal with rice and a little yogurt-cucumber salad.
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A short episode focused just on the principle of ladhera — Greek-style ‘oil-cooked’ vegetables, especially green beans. A good side dish, or a simple, satisfying dinner with bread and cheese.
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A special short episode on the simplest and best way to prepare artichokes, which are in season now. Accidental music credit: Peter Moskos, practicing his autoharp downstairs.
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This week, it’s a menu for winter doldrums. I’m nursing a light cold with some chicken soup–and adding chipotle chiles and garlic for extra health-giving kick. On the side: a baked sweet potato, packed with vitamin C.
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This week, we cook a little risotto–it’s not as complicated or as fussy as you think. And it’s a very adaptable dish. On the side, we roast up some wee brussels sprouts and douse them in garlic and anchovies–what’s not to love?
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This week, I make a hearty soup that mixes kale, sweet potatoes and sausage–interesting spices give it a semi-Caribbean flavor. On the side, celery root and apple–both in season now–make an easy, refreshing slaw.
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