When I crave a little warmth and comfort, I revert to a Greek style of cooking called yiahni, in which you slowly cook seasonal veggies in oil and tomatoes. Forget crunchy vegetables, I want them tender, sweet and delicious. In the summer, I will gently cook fresh flat beans and green beans in lots of garlic, onions and tomatoes; in the winter, I resort to using frozen peas and green beans. Either way, I will eat them with fresh bread and capers. A really nutritious and wholesome meal.
The secret to these potatoes is covering and then roasting them with enough liquid to add some moisture to the flesh of the potato while infusing them with flavor at the same time. They’re a little melty and a little moist. The first time my friend Lily saw them, her reaction was “Yum!” This one’s for the sweet potato lovers.
I make this when I want “restaurant pasta,” but am short on time and ingredients. It’s a lovely Italian-inspired meal that you never knew could come from your home kitchen. Using one pot for the broccoli and the pasta makes for a breezy cleanup before bed—almost as simple as ordering in.
Eat this flavorful dip on toasted bread, in a sandwich, or as part of a veggie platter.
These beans are a favorite dish I make at Ci Siamo, but this is the same way I cook them at home. Fried rosemary and sage add a little crunch, while a shower of Piave cheese and a drizzle of good olive oil elevates their humbleness. Plus, the oil-cured black olives are fun—they look like beans in the bowl at first glance, but one bite in, and you get a hit of their salty richness. For the best texture, use a mix of white, brown, and black beans since the smaller ones will break down just enough to create a velvety sauce
These savoury fritters, rich in plant-based protein and packed with veggies, were born out of a burning desire to get more legumes into our kids’ diets. Coat with breadcrumbs to get them across the line and you will be making these for years to come! Serve them hot or cold, solo, dunked in a dip or tucked into a wrap. They remind us of yummy cafe corn fritters and are a hit with the whole family every time.
This is for the people who love the toppings of the salad more than the lettuce itself. I am her, she is me. Lettuce is great and all, but this baby focuses on all of the crunchies on top. She’s dressed in my beautiful Green Goddess Dressing with alllll the herbs, for a kiss of freshness in each bite. This is a salad that stores well for a day or two, so make a batch and keep it for an easy lunch.
When I studied abroad in Rome, my curriculum was supposed to be focused on architecture, but the education I actually took home was how good down-to-earth authentic Italian cooking could be. One of the most memorable things I ate that year was asparagus simply topped with grated Parmesan. That’s it! That’s all it needed to be perfect. Since asparagus is one the stars of the spring season, I like quickly roasting until it’s perfectly tender and then spooning on this light spring jacket of a Parmesan sauce. And while I personally only wear a light spring jacket one or two days out of the year, I find this sauce gets worn much more frequently.
Adis is a traditional lentil stew made with just a few simple ingredients: lentils, onions, tomatoes, and spices. My mom used to prepare it for me when we lived in Brussels. (I was often anemic, and this dish has always been one of my favorite iron-rich meals.) Sometimes she would enhance it with some khlii (see Preserved Beef, page 73), or add leafy greens and carrots for a nutritional boost. In this version, I’ve opted for sun-dried tomatoes for their sweet, intense flavor and kale for its earthy notes as well as its nutritional value. The vinegary red onion topping is optional, but it brings an appealing sweet-tart punch to the dish. I usually serve this comforting stew with crusty bread, but rice and quinoa are also good options.
I have learned the hard way, again and again, to always get insurance. That’s where the dusting of Microplaned cheese comes into play on these crispy smashed potatoes. Because the truth is, there’s plenty you can do to maximize crispy edges and tender centers. The baking soda in the cooking water, the rough toss with cooking fat before the high heat roast, and the temperature all contribute texture. But every now and again, you’ll come across a bag of potatoes that refuses to turn golden and crunchy.