September 2, 2010
Chicken thighs with honey, olives and oregano Total time: About 2 hours, plus marinating time Servings: 6 Note: Adapted from "The Essential Book of Jewish Festival Cooking" by Phyllis Glazer and Miriyam Glazer. Even though some sources say that the honey of the Bible was made of dates, grapes, figs or carobs, dishes sweetened by honey are a frequent feature of Rosh Hashana fare. This dish may be prepared several hours in advance and reheated in the oven.
March 11, 2009 |
As outdoor herb gardens perk up with spring, resist the temptation to rush out to harvest the new leaves. Let your garden grow. Instead, take a moment to revisit cooking with dried herbs. Contrary to conventional wisdom, fresh isn't always better. As proof, witness the heaping pile of salami, provolone, lettuce, radicchio, onion, pepperoncini and garbanzo beans known as Nancy's Chopped Salad at Pizzeria Mozza.
August 1, 2007
Talk to any southern Italian cook and you'll hear a recipe for salmoriglio . And the odds are they'll all be different. Some add water to the sauce; others go with straight lemon juice. Some cook the sauce gently; others insist it be served without cooking. And so it goes. I find that both of these steps slightly soften the attack of the oregano, which in my book is a good thing (fresh oregano is about as subtle as raw garlic). The heating also thickens the emulsion a little. The recipe here is based on one found in "Il Libro d'Oro della Cucina e dei Vini di Sicilia," by Pino Correnti.
October 24, 2005 |
Pungent and peppery, oregano is a popular ingredient in Italian and Greek cooking, where it spices up beef, pasta sauces and other dishes. The herb also has a long history of medicinal use. Ancient Greeks prescribed it for aching muscles and failing hearts. The Chinese took it for fevers and vomiting. In the 1800s, some American physicians recommended it to women with irregular menstrual cycles, and in parts of South America it has been used to induce labor.
February 17, 2000 |
"Utopia" has an ominous sound as a restaurant name. Ideological purity is bad enough in politics; in food, it could mean trouble. Will you get a menu or a manifesto? Relax. This intimate cafe-style eatery, situated in a gentrifying Long Beach neighborhood, is anything but dogmatic. The menu skips merrily--and most of the time quite gracefully--across Mediterranean, Middle Eastern, Asian and New World specialties. It's eclectic, not dogmatic.
August 27, 1997 |
One of the ways we cut the fat in this Mexican tostada was by making our own refried beans. Traditionally beans are fried in lard or bacon fat for flavor. Instead, we sauteed the garlic and onion in a skillet sprayed with nonfat cooking spray and added cumin and oregano to boost the flavor and help compensate for the lack of fat. The Mexican panela cheese that is sprinkled over the almost-finished tostadas is available in most supermarkets.