August 8, 2011
We made this quick, summer sautéed ratatouille in a wok to quickly cook the vegetables to crisp-tender. You won’t need the heat at full-wok levels, especially if you’re using olive oil (the smoking point is much lower for olive oils). But, using the wok is nice for a quick summer lunch since the pan transfers […]
August 5, 2011
Part I‘s milk-marinaded chicken was a succulent, tender grilled success. So, while we’re on a roll with this, we’re trying an overnight, milk-marinaded lamb. We’re planning to use a stew cut (1 inch cubes, from the shoulder). In the past, we’ve found this cut can be a little tough, so we have big hopes that […]
June 22, 2011
An spring-meets-summer quick pickle for mezze and munching.