Author: Lillian Magidow
Greek Salad
Another recipe we learned at Meliartos cooking school in Athens. The traditional Greek salad is a rustic dish, with large chunks of vegetables.
Chicken Tigania
Also known as tigania kotopoulo, we learned this recipe at a cooking school in Athens, Greece. It’s an easy weeknight meal. I recommend serving with Greek salad and pita bread or rice. Add the paprika as you go for maximum flavor. Can also be made with pork.
Noodles from Tajikistan: Lagmoni Oromi jon (lagman)
This dish (sometimes called lagman) is part of Sogd cuisine, food from what we call “the ‘stans”, in the general region of The Silk Road.
Andalusian Pot Roast with Peas
This is an adaptation of the recipe for Ternera con Guisantes from the amazing tome “A Mediterranean Feast” by Clifford Wright. Given that veal is all but impossible to find, I switched it to beef. We used a sirloin roast that was part of the quarter beef we bought, but I think it would also be […]
Chicken Tinga
We make this really easy recipe often enough that it’s worth posting. It’s chicken in a simple sauce, often served on a tostada with refried beans and whatever tasty toppings you want (esp. avocado and cotija cheese). A local restaurant near us has this style of chicken as one of their standard meat options, and […]
Bavarian Krautsalat (Coleslaw)
I can’t believe I didn’t post this after we had it at an amazing real Oktoberfest event that we were fortunate to be invited to in Bavaria. It is very simple, and based on this recipe. Unlike American coleslaw, this one is blanched, so it has a softer texture and is more easily digested. It […]
Too many peppers!
Too many peppers! Well, it’s that time again! Those peppers you have nurtured all summer, waiting for them to turn a seductive shade of red (or deep green) are coming in fast. Here on the prairie, we seem to have skipped our warm intro to fall, and landed smack dab in the middle of dank, […]
Stuffed Peppers, East German Style
Apparently it’s been 11 years since I last posted a stuffed peppers recipe! I am posting a new one, which a) is a different style, and b) I think is more delicious. My previous recipe was more of a Turkish style. This is based on Das Original DDR Kochbuch, which we purchased in Weimar, Germany. […]
Farfalle al Tonno (Bow-ties with Tuna)
This recipe based upon one from the grand tome “A Mediterranean Feast”. It is the rarest of the rare: a true half-hour meal. Great for the tired, the desperate, the hungry. The original recipe calls for a 6-7 ounce can of tuna, but the largest I found was 5 ounces, and that worked fine. You could double to 10 oz tuna if you want it more meaty.