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A short episode focused just on the principle of ladhera — Greek-style ‘oil-cooked’ vegetables, especially green beans. A good side dish, or a simple, satisfying dinner with bread and cheese.
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Quarantine Episode 4: Quick Greek Pita and Spring Salad
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Alevropita is a quick baked pie with feta, done in about 20 minutes, and marouli salata (lettuce salad) is a very simple, very springy complement. Together it makes a good light dinner or lunch that comes together in less than 45 minutes (if you’re not busy talking).
Continue readingQuarantine Episode 3: All About Artichokes
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A special short episode on the simplest and best way to prepare artichokes, which are in season now. Accidental music credit: Peter Moskos, practicing his autoharp downstairs.
Continue readingQuarantine Episode 2: Midnight Meat Sauce for Spaghetti and Crunch Salad
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RIP, Southwest Airlines in-flight magazine, where I found this surprisingly delicious and easy pasta sauce recipe 20-plus years ago. Alongside: a very simple carrot-celery-almond salad. And DIY vinaigrette. It all takes a lot longer than it should, but hey, there’s some proper podcast banter at the end.
Continue readingQuarantine Episode 1: Fennel Rice and Semi-South Indian Dal, with Cucumber Raita and Cabbage Salad
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By popular demand, Cooking in Real Time is back after nearly 11 years, with a pretty long and rambling session of cooking basic rice and legumes, with plenty of shortcuts and substitutions from limited pantries.
Continue readingRERUN Episode 26: Chicken Noodle Soup with Chipotle Pesto, plus Baked Sweet Potatoes
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This week, it’s a menu for winter doldrums. I’m nursing a light cold with some chicken soup–and adding chipotle chiles and garlic for extra health-giving kick. On the side: a baked sweet potato, packed with vitamin C.
Continue readingRERUN Episode 25: Butternut-Squash Risotto and Roasted Brussels Sprouts with Anchovies and Garlic
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This week, we cook a little risotto–it’s not as complicated or as fussy as you think. And it’s a very adaptable dish. On the side, we roast up some wee brussels sprouts and douse them in garlic and anchovies–what’s not to love?
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