Like brick ovens, olive oil, grapes and wine, figs have been a part of our culinary history for thousands of years. This dish uses the top and bottom heat of a brick oven to heat the figs, brown the top of the dish into a nice glaze, and make a nice natural sauce. Read More
Despite their holiday ubiquity from a pop-culture standpoint, chestnuts are a woefully underused and underappreciated food that can bring some much-needed diversity to any holiday table. I’ll make no claims to the contrary; chestnuts can be a bit of a pain to work with, but in the end, I think you’ll find the effort is worth it. This is a simple recipe meant to highlight chestnuts’ sweet, earthy flavor. A... Read More
This indian-style bread is a great accompaniment to the baked feta recipe I posted last week. It would obviously also be a great side dish for Indian food, and, because of the way it puffs up and creates a pocket, it would be tasty used in place of pita bread for falafel or other “stuffed” sandwiches. Also feel free to substitute another flour for the rye – whole wheat would... Read More
This is a great appetizer for your next get-together. the way the flavors blend together and take on a subtle smokiness from the oven will have your guests queueing up for more. it’s also quick and easy, so it’s a great one to have in your back pocket for when those guests are of the unexpected variety. Read More
