Feta

Dear SOS: The Palomino Restaurant has the yummiest tomato-basil-olive-feta-garlic topping for bread. Could you wrangle the recipe? I have searched and Googled repeatedly. Thanks, Leslie Di Mattia Sherman Oaks Dear Leslie: Palomino was happy to share its recipe for this relish, which we've adapted below. Palomino's tomato and feta relish Total time: 20 minutes plus chilling time Servings: Makes about 3 cups relish Note: Adapted from Palomino Restaurant in Westwood.

Another great way to make use of all that summer zucchini is to add it to a frittata -- this recipe combines fresh grated zucchini with rich feta and fragrant basil. The recipe makes eight medium or 30 mini frittatas, and can be made ahead of time and served warm or at room temperature (perfect if you're planning ahead). For more quick-fix dinner ideas, check out our video recipe gallery . Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.

Dinner doesn't get much better -- or more simple -- than quesadillas. Melt some cheese over a warm tortilla, add an extra filling or two, and you're good to go. In this variation, tortillas are stuffed with quickly cooked greens and chunks of feta and mozzarella, the tortillas warmed until lightly browned and the cheese oozes just slightly. The recipe comes together in minutes, perfect after a long day. For more quick-fix dinner ideas, check out our video recipe gallery here . Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.

Potato latkes with feta cheese and two onions Total time: 50 minutes Servings: Makes 1½ to 2 dozen latkes 2 pounds baking potatoes 1/2 cup boiling water 2 tablespoons extra virgin olive oil, plus extra olive oil (or an olive oil/canola blend) for frying 1 1/2 cups finely chopped red onion 2 green onions, chopped 2 to 4 tablespoons unbleached all-purpose flour, potato flour or tapioca flour 5 1/2 ounces feta cheese (about 1/2 cup)

It's National Grilled Cheese Day. This sandwich, unlike the culinary subjects of other food-related national holidays, deserves an entire day devoted to its beauty. Apologies if we just offended any National Grape Popsicle Day (May 27) observers, but something about the words "grilled cheese sandwich" get people excited. I don't just mean your ears perk up and you start to salivate. I mean really excited -- take off your shirt, swing it around your head, jump on the nearest car and howl like a werewolf excited.

Beautiful Kauai can get crowded. Here are 10 ways to ditch the crowds (and save some money). Get your gear on: As you leave Lihue Airport, stop at Kalapaki Beach at Kama'Aina Surf & Sport, owned by Miguel (Migz) Graham, a former pro surfer, Kauai born and bred. Rent a cooler (yes, you will need one), a surfboard, Boogie boards, snorkeling gear, stand-up boards and dive gear at prices that probably will be less than that at the hotels and shops near the tourist areas. The über-friendly staff also will give you or your kids private surf or stand-up board lessons, and if you are an expert surfer, Graham will take you to Kauai's best breaks.

  Herb-marinated feta cheese with za'tar-toasted pita triangles Total time: 30 minutes Servings: 4 to 6 as an appetizer Note: Za'tar is a Middle Eastern spice blend commonly consisting of thyme, toasted sesame seeds, marjoram and sumac. It is generally available at Middle Eastern markets and select gourmet and cooking supply stores. Za'tar toasted pita triangles Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print.

  Leg of lamb stuffed with greens, feta and pine nuts Total time: 3 hours, plus resting time Servings: Serves 6 to 8 Note: The lamb can be prepared through step 4 (stuffed and tied) the day before; refrigerate it in a tightly sealed plastic bag; remove the lamb from the refrigerator so it can come to room temperature before roasting. This recipe uses butcher's twine. Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print.

After a season of demanding, almost impossible challenges and big egos, Alex Guarnaschelli has won  "Next Iron Chef: Redemption. " Guarnaschelli joins Cat Cora as the second female Iron Chef on the show. For the finale, Nate Appleman, Guarnaschelli and Amanda Freitag created a last supper using chicken, haddock and sea urchin. Freitag's perfect roasted chicken with lemon ricotta and crispy skin made her a shoo-in for the final battle, but the judges weren't so sure about Appleman's haddock chowder and Guarnaschelli's sea urchin flan.