The traditional method of baking in Greece was to use a beehive-shaped oven called an avli built on the side of a house. Those who couldn’t afford an oven would send their food to the local baker’s fourno (oven) for cooking. Pastitsio, baked macaroni with meat sauce and white sauce, with its Italian-derived name but […]
Carrots and Dill
July 8, 2013 by Leave a Comment
Summer eating begs for simplicity, seasonality, and coolness, that is, foods that explore the wide range of antipasto, salads, meze, and other foods served at room temperature. One of my favorite dishes is ridiculously simple, a meze I once had in Greece of carrots serve with a variety of other meze. In this case it’s […]
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