Baked Prawns in Tomato Sauce with Feta (Garithes Yiouvetsi)

Baked Prawns in Tomato Sauce with Feta (Garithes Yiouvetsi)

Baked Prawns in Tomato Sauce with Feta (Garithes Yiouvetsi)

Cooking opens the world up to you. It’s magical really, its ability to transport you to faraway lands. More than any other medium—books, films, music—eating ignites the senses and connects you with a place. This is part of the reason I like to cook foods from around the world, to indulge my curiosity, to explore, and to imagine.

In Greece, a mountainous Mediterranean nation comprised of 2000 islands, fresh seafood abounds, grape vineyards and olive groves flourish, lemon trees prosper in gardens, and flocks of sheep and herds of goats graze and forage in the valleys. It’s no surprise that these ingredients—and the products derived from them—factor heavily into Greek cuisine. read more

Julia Child’s First Meal in France – Sole Meunière

Julia Child’s Sole Meunière

Julia Child’s Sole Meunière

Sole meunière is the second course, and probably the most memorable course, Julia Child had during her first meal in France. This is a classic French dish, where sole, filets or the whole fish, is lightly floured and then pan fried with butter. The sauce is finished with capers, parsley, and fresh lemon juice. It’s very similar to this pan-fried salmon dish I made a couple weeks ago.

Here’s Julia’s description of the sole meunière served to her at Restaurant La Couronne: read more

Salmon with Lemon-Dill Butter Sauce and Capers

Salmon with Lemon-Dill Butter Sauce and Capers

Salmon with Lemon-Dill Butter Sauce and Capers, Garlic-Roasted Asparagus and Boiled New Potatoes

Sometimes you need a flavorful meal that’s quick and easy. This salmon with lemon-dill butter sauce and capers is just that! Recently, Corey and I moved from Chicago to Atlanta; while exciting, it was also exhausting.

Despite a weekend of driving across the country, unloading and unpacking boxes, and setting up a new apartment, I was determined to break in my new kitchen with a home-cooked meal. To find a quick recipe, I turned to the Splendid Table’s Weeknight Kitchen (an excellent resource for busy cooks). This delicious salmon recipe is one-pot meal that only uses 5 ingredients (not including salt and pepper). read more

Coconut-Smothered Black-Eyed Peas Curry

Coconut-Smothered Black-Eyed Peas Curry

Coconut-Smothered Black-Eyed Peas Curry with Basmati Rice and Naan

Recently, the Splendid Table podcast taught me about Blue Zones. These geographic areas contain the healthiest, longest-lived people in the world. Dan Buettner studied the cultures and diets in these places, seeking to discover their secrets. He ultimately determined that, while many factors affect health and longevity (such as community involvement and exercise), diet–particularly one rich in beans–is a primary contributor. On this basis, he recommends eating around one cup of beans a day. read more

Thai Chicken Satay with Peanut Sauce

Thai Chicken Satay with Peanut Sauce

Thai Chicken Satay with Peanut Sauce

Thai chicken satay is one of my absolute favorites! After grilling or broiling these strips of well-marinated chicken, the resulting dish is smoky, moist, and delicious. The peanut sauce only adds another dimension to this complex and satisfying meal.

The key to great Thai chicken satay is marinating the meat for several hours using a sweet, salty, and spicy marinade. (Spicy in the sense of flavorful, not hot.)

The marinade consists of lemongrass, shallots, garlic, red chilies, ginger, turmeric, coriander, cumin, soy and fish sauces, brown sugar, and vegetable oil. This is quite the panoply of ingredients, but trust me, the result is worth it! read more