This sauce is perfect for slathering on pasta or transforming into marinara dust. One bite of this delicious sauce is enough to make anyone spill their secrets. Makes 2 cupsServes 4 1/3 cup (55 grams) extra-virgin olive oil1 1/8 cup (114 grams) mirepoix, this is an...
This is the perfect time of year for making soup, and a good tomato soup is one of my favorite things to make. There are, in my opinion, a couple of key components to making a rich, creamy, and delicious tomato soup. The good news is that all of these components...
This is the longest I’ve gone without posting a recipe. It’s not like I haven’t been cooking. But somehow finding the time to take a photo, then sit down to write out a recipe, has not been easy. However, today I found myself with a few hours of quiet time. It’s rare...
Coq au Vin Coq au vin is one of those fantastic old French recipes that’s perfect for the holidays. It’s simple to prepare. In fact, I often make it a day or two in advance. It allows the chicken to really infuse with the flavors of onions, wine and herbs....
I first posted the recipe for my yiayia’s kounoupidi kapama in a Huffington Post article back in 2013, shortly after she died. I can hardly believe it’s been six years since my grandmother, Vasiliki, passed away. I have a photo of the two of us posted on my About Us...
We’re spending the final three days of our trip in one of my favorite cities, Copenhagen. The first time I came to Copenhagen, I wasn’t coming to explore the city. I was coming to experience Rene Redzepi’s amazing restaurant Noma. It was in the dead of winter. It was...
