Greetings from Portugal, Kingdom of Cod! I now live in Lisbon and I love the local cuisine. Even more than sardines, cod is the most popular and most consumed fish in Portugal. Traditionally there are more than 365 different dishes, one for each day of the year, and the country has a love […]
Roasting a whole fish in a salt crust makes a very impressive presentation–cracking the crust is an event. And the technique results in a very moist fish that’s perfectly seasoned and not at all salty.photos coco zordan
For this pasta dish, broccoli rabe and orecchiette are cooked in the same pot. You could stop there and simply finish with a drizzle of extra-virgin olive oil and some finely grated Pecorino or Parmigiano, but it’s exceptionally good tossed with capers, garlic, pesto, hot red chiles and tomatoes. photos […]
Pasta with Tomato Sauce and Basil … The beauty of this simple tomato sauce is that it can dress just about any kind or shape of pasta, to suit your taste or what happens to be in your cupboard. The quality of the tomatoes is important, if you didn’t make […]
This is a really satisfying meat-free meal: Ottolenghi’s famous recipe with an italian twist. In the original recipe the top of the eggplants are garnished with pomegranate seeds. If you can’t find the fresh pomegranate (especially in summer) you can add a touch of red by tossing some chopped cherry tomatoes (like I […]
The quick pasta with tuna and tomatoes is a delicious and delicately tasty entree’ or one-course meal. It offers the ideal balance of carbs, vegetables, proteins and healthy fats. Easy to prepare, and ready in a few minutes, it’s perfect for a quick lunch or in case of an unexpected guest. Prepare the sauce while […]
Once you learn to cook a basic dish like risotto, you can substitute with what you have on hand. Instead of asparagus, use zucchini or the fresh peas … or the mushrooms you almost forgot in the fridge drawer.photos coco zordan more Risotto recipes from my older posts: R. with Saffron, R. […]
Gemista or yemista (which in Greek means ‘filled with’) is a traditional recipe for Greek stuffed vegetables that are baked until soft and nicely browned. The traditional Greek recipe for Gemista can be either vegetarian with a filling of rice and chopped vegetables, or may contain minced meat. Feel free to experiment […]
I absolutely love this dish. My mother made this for us all the time. It’s a one dish meal because I eat so much of it I do not have room for anything else. Enjoy it! photos coco zordan Fresh peas are particularly delicious but hard to find. All year round you […]
One more quick and easy recipe for making the dough at home without a machine and practically no kneading. It lasts up to 2 weeks in the fridge, allowing you bake fresh bread anytime you want. photos Coco Zordan