Similar to French ratatouille, Samfaina is a Catalonian vegetable relish that is long-cooked to a marmalade-like consistency. It is wonderful on fish, eggs, potatoes, or even toast. The key to its success is to dice the vegetables into small pieces. It will keep, covered, for several days in the refrigerator.
Colorful peppers and onions combine to create an appealing sheet pan breakfast that cooks in about 20 minutes. We like to finish our eggs with a generous drizzle of extra virgin olive oil.
The quintessential Greek salad isn’t complicated, but two important elements will make it memorable—true Greek Kalamata olives and freshly sliced slabs of feta, not those packaged crumbles. Purists say the melding of the olive oil and the juice of the tomatoes is all the dressing you need, enhanced by the best oregano. That’s why the […]
A mix of rich spices takes run-of-the-mill chili to a whole new level. You’ll need a few hours for the flavors to develop, but not a lot of active effort. And the results are more than worth it! If you prefer to start with dried beans, soak a total of two cups of your favorite […]
