Tsatziki is a Greek classic – a cool-as-a-cucumber, appetizer dip that can be extended into the main part of the meal. This is an excellent recipe from Joyce Goldstein’s Mediterranean Cooking. It’s great as an hors d’oeuvre with pita bread triangles, or as a condiment with roast chicken (or lamb) and rice pilaf. The secret ingredient is…
“Greek Easter” has always been notoriously (well, if you’re Greek Orthodox) out-of-sync with the rest of Christendom. This year is exceptionally late: Greek Easter is on May 5; everybody else’s Easter is on March 31. That’s 5 weeks! Talk about Greek-time… (as opposed to on-time). Ah well, I guess we can buy Easter treats and…
Many years ago, at one of my earliest Christmas parties, a friend brought this dish. She also gave me the undated clipping with the recipe from the Long Beach Press-Telegram, so to be accurate I need to give credit where credit is due: Thank you, Colleen, for bringing this salad, and thank you, Evelyn Tietsort…
Flaky Angel Biscuits
This recipe is wonderful for parties, because the dough can be made and kept, refrigerated for up to 2 weeks before your guests walk in the door. I roll it out on a parchment-lined cookie sheet, press out the shapes I want (at Thanksgiving, I usually use a 2½” acorn cookie cutter), pull away the…
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