June 4, 2009
Esquire magazine loved Kanella's straight-ahead "Cyprus breakfast" of eggs (and bread, too) fried in olive oil, sizzling Halloumi cheese, and Lounza, a salty pork. But our favorites for Sunday brunch at the rustic Cypriot kitchen tend toward the grilled eggplant salad, the shaksouka (eggs poached in cumin-scented tomato and pepper stew), and the spit-roasted meats that chef Konstantinos Pitsillides turns over an open-air charcoal fire. A good un-breakfasty bet is little bulbs of grilled calamari-like sepia, also called cuttlefish.
July 26, 1989 |
The mint is growing in the spaces between the bricks, up the garage wall, behind the trash cans. It is growing out of control. Sound familiar? Here's a solution: a quick salsa of tomatoes, jalapeno chilies and mint. Lots of dishes can be helped along by that combination. This leg of lamb is a particularly simple example. Accompany it with Couscous With Chives. GRILLED LAMB WITH TOMATO-MINT SALSA 1 1/2 pounds boneless lamb, preferably from leg, cut into bite-size chunks 3 cloves garlic, peeled and minced Olive oil Salt and pepper to taste 2 medium tomatoes, seeded and chopped 1 cup lightly packed mint leaves, finely chopped 1/2 cup sliced scallions 1 jalapeno pepper, seeded and minced Pita breads or flour tortillas (optional)
May 18, 1998 |
Ebby Ramos is top man on a tottering heap as his pyramid of human support (including Joe Slobodrian Jr., immediately below) begins to crumble at the Italian Festival at the Italian Market. The pole was greased with butter, lard, and olive oil; prizes of cheese, meat and money awaited whoever could make it to the top. The event was one of many at the festival yesterday.
November 17, 2011 |
Replace tomatoes with butternut squash for an autumnal panzanella salad, a vegetarian main sure to please omnivores. Autumn Panzanella Salad With Lemon-Brown Butter Vinaigrette Makes 4 servings 4 cups day-old Italian bread, in 1-inch cubes 7 tablespoons olive oil Kosher salt and ground black pepper 1 pound butternut squash (precut to save time, cut into 3/4-inch pieces)...
May 29, 1991 |
One of the great joys of the table is vegetables, the food from nature's larder. Cookbook author Viana La Place celebrates that joy in Verdura: Vegetables Italian Style (William Morrow, $22.95). This is an exciting and well-structured book filled with easy-to-make recipes for colorful dishes steeped in hearty flavors. In Italian, verdura means vegetables. "From the beginning and all during my years of cooking, I have always found my greatest pleasure and truest expression through vegetables," she says.
February 2, 1990 |
OLIVE-OIL BENEFITS If you want to eat healthy, eat olive oil. A study of nearly 5,000 Italians has found that olive oil, particularly when used in place of butter on prepared foods, is linked with lower blood pressure and blood sugar in addition to lower cholesterol, American and Italian researchers report in the Journal of the American Medical Association. FAT AND BREAST CANCER Women, if you have male-like fat distribution over the stomach and abdomen, you're six times more likely to develop breast cancer than women with traditional female fat deposits on the hips and thighs.
March 29, 2012
1 cup fresh bread crumbs 2 cloves garlic, split in half lengthwise 1 teaspoon lemon zest Olive oil Salt 1 pound kale 4 teaspoons lemon juice 1 ounce Parmigiano-Reggiano, ? grated or shaved with a vegetable peeler 1. To toast the bread crumbs, combine them in a small saucepan with the garlic, lemon zest, and 3 tablespoons olive oil. Stir to coat well. There should be only a light trace of oil in the bottom of the pan. Season with a pinch of salt and place over medium-high heat.
May 16, 2013
Makes 11/4 cups 3 ounces arugula (about 2 cups, packed) 1 tablespoon lemon zest 2 tablespoons lemon juice 1/2 cup roasted Marcona almonds 1/4 pound Manchego, grated (11/2 cups) 2 small garlic cloves Sea salt, to taste 1/2 cup extra-virgin olive oil 1. Place everything but the olive oil in a food processor or blender and combine until roughly chopped. Then, with the blade running, slowly add the olive oil until the mixture is well combined.
June 4, 1989 |
The Southwestern look in furniture, tableware, clothing and even restaurants may be wearing thin by now, but Southwestern food still tastes pretty darn good. You can save your nouvelle Navajo tableware for the next time the decorating trend comes around, but to help you keep cooking Southwestern- inspired meals, here is a recipe for Grilled Turkey Steaks With Chili-Lime Sauce. The steaks are briefly (or longer, if you have time) marinated in olive oil, garlic, chili powder, lime peel and lime juice.
August 15, 2001 |
Jack and David Cunicelli, co-owners of 320 Produce Market and Deli in Swarthmore, always enjoyed the Caprese salad that their mom used to make for them when they were kids. Originating on the island of Capri, this salad of tomatoes, mozzarella and basil is an easy summertime meal - made even better in these parts when Jersey tomatoes are in season. But when it came time to create a sandwich menu for their business, Jack made a slight mistake. He had the region of Calabria, Italy, not Capri, on his mind, so he named the sandwich the Calabrese.