This potato recipe, using pantry supplies, creates a delicious tangy coating on the outside of the potatoes while keeping the inside moist and buttery.
A popular recipe. Zucchini Fritters are served in cafés and bars in the Middle East as a quick bite, accompanied by either Labneh or a spicy tomato sauce.
Endives Braisées a classic recipe of the Belgian cuisine. Endives, are popular in Europe as comfort food. I like them best braised or roasted.
For recipe, I selected small zucchinis, large ones are too coarse and seedy. In order to add color I left the skin of the zucchinis on, a nice touch I think.
This red pepper mini roll recipe is a delight. The sweet, smoky taste of the roasted red peppers contrasts well with the tangy flavor of the soft goat cheese.
A popular Greek summer dish, Domates Yemistes, an ideal way to use those ripe and tender tomatoes which your neighbor just happened to bring to your door.
I much prefer broccolini than broccoli rabe or regular broccoli. Broccolini’s mild and sweeter taste is a perfect contrast to the sweet and sour Salsa Rossa.
Tender broccoli florets pair well with olive oil and the zesty taste of lemon. A tasty side dish ready in a snap.
A variation of Haricots Verts aux Amandes, a green bean dish so popular in France. Roasting green beans brings out their sweetness and intensifies the flavors.
Caponata di Melanzane, a traditional dish from Sicily. The sweet and sour combination common in the Arab cuisine is strongly represented in this Sicilian dish.
A cauliflower frittata recipe from a Turkish hole in the wall restaurant in Berlin-Kreuzberg. What a great way to spice up an underrated vegetable!
Chermoula is a fresh and spicy marinade and sauce. Morocco’s national sauce imparts a distinctive flavor to fish, meat, and vegetables.
Endives au Gratin, a classic from Belgium and Northern France. The sweet and slightly salty taste of the Gruyere cheese is a perfect match to the the endives.
A tasty recipe for roasted potatoes Provence style: Leaving the potato skins on is healthy and the Persillade adds zest. Goes well with meat dishes.
A lentil gratin recipe from France, using Puy lentils, smoked sausage and mushrooms. You can make the gratin ahead, just pop it into the oven shortly before.
Tian à la Comtadine is a traditional potato dish of the Provence. “Tian” is a gratin dish and “Comtat” means duchy. This is a popular side dish in France for meats and fish. But I also like it as a vegetarian choice accompanied by a green salad.
The type of mushrooms normally used for this dish are Cèpes, a French term which should be applied only to the Porcini variety. For this dish, you may also use cultivated mushrooms, like champignons, as long as they are fresh.
Potatoes, onions, red peppers, olives and a few spices baked in olive oil – it’s amazing what a few good ingredients can do to a simple dish. It could even serve as a vegetarian main course.
The French Green Lentils, also called Puy Lentils, are considered by many cooks to be the best lentils. The oven dried tomatoes and Gorgonzola cheese highlight this tasty salad.
I am quite a fan of corn fritters. They herald the summer with their sunny color. They are easy to make and always a winner at BBQs. The good news is that you do not need to wait for the summer season to have them. When using canned corn, run them briefly under water and drain. Frozen corn needs only to be thawed.