Most of us know anchovies mainly as a salted fish condiment, sold in small cans or jars, used often to flavor dressings and salads. The small fresh fish is mostly popular in the Mediterranean, where it is usually fried whole, or after a short marination in a vinegary marinade, with spices and herbs. A version of this, marinated longer and vacuum packed, is sold commercially, and is known as “white anchovies”. Continue reading
On a hot summer day, a fresh salad with some filling additions is all that is needed for lunch or dinner. This colorful salad is full of flavors and textures, and is the perfect example for such a dish. Continue reading
I was glad to find out that despite of the harsh winter, fresh corn season is here. As I’ve made a pretty large batch of herbs, almonds and citrus zest pesto, I’ve decided to combine the two in these tasty, savory pancakes. Continue reading
Here is a “mix and match” type of lunch or dinner, which is great for easy summer entertainment: place all the components on a big tray and let your guests fill their pita bread as they wish.
The skirt steak is a wonderful, juicy cut, with a pronounced meaty flavor. It cooks very quickly and evenly. Served with green Tahini dressing, eggplant salad and some fresh cherry tomatoes, it makes for a colorful, fresh dinner.
The green Tahini dressing and eggplant salad can be prepared in advance, so all you need is to roast the skirt steak just before serving.
If you can’t find skirt steak, or prefer a chicken option, boneless, skinless chicken thighs can be used instead. Whatever options you may choose, I’m sure you’ll enjoy these bold, tasty flavors. Continue reading
