Cooking
Here's the after picture of the flaky cheese and herb filled pastries I made. The recipe is in From Tapas to Meze, by Joanne Weir.
Known as borek, boregi, briouats, briks, and even tiropitas, all depending upon the country you find them in. The pastry and the cheese filling varies a bit, but the concept is basically the same. The result? Crispy, cheesy and delicious.
FOOD
- Behind The Scenes With Joanne Weir
It may come as a surprise, but the best thing about being a food writer isn't the food, it's the people you meet. And Joanne Weir is certainly one of them. I met her years ago and we quickly became friends. I've given her advice on blogging...
- Olive Oil Cookbooks, Tastings And Events
Fran Gage's The New American Olive Oil includes profiles of artisan producers and 75 recipes, each using extra virgin olive oil. Having tried a selection of the recipes I wholeheartedly recommend the tangy Tabbouleh with Meyer lemon olive oil and...
- Pasteis De Belem--lisbon, Portugal
"I just returned from Lisbon and only have one thing to say - Belem Pasteis de Nata" Thanks to a reader for reminding me of what is the can't miss taste of Lisbon. While there are wonderful wines, tasty sausages, perfect cups of espresso and crispy...
- A La Turca: Restaurant Review
Having a Turkish sister has many advantages. I can't imagine visiting Turkey, a country with breathtaking ancient ruins, sparkling coastlines and exciting cities without her. She is also my guide to all things Turkish in this country, including food....
- Tapas To Meze:cookbook
I'm sure I used to like the winter. I used to vacation in the mountains and alps. I used to go skiing. I used to spend hours gazing at the falling snow, sipping hot chocolate from a cozy lodge. But not anymore. The minute it gets cold or begins to...
Cooking
July Fourth Goodies
Here's the after picture of the flaky cheese and herb filled pastries I made. The recipe is in From Tapas to Meze, by Joanne Weir.
Known as borek, boregi, briouats, briks, and even tiropitas, all depending upon the country you find them in. The pastry and the cheese filling varies a bit, but the concept is basically the same. The result? Crispy, cheesy and delicious.
FOOD
- Behind The Scenes With Joanne Weir
It may come as a surprise, but the best thing about being a food writer isn't the food, it's the people you meet. And Joanne Weir is certainly one of them. I met her years ago and we quickly became friends. I've given her advice on blogging...
- Olive Oil Cookbooks, Tastings And Events
Fran Gage's The New American Olive Oil includes profiles of artisan producers and 75 recipes, each using extra virgin olive oil. Having tried a selection of the recipes I wholeheartedly recommend the tangy Tabbouleh with Meyer lemon olive oil and...
- Pasteis De Belem--lisbon, Portugal
"I just returned from Lisbon and only have one thing to say - Belem Pasteis de Nata" Thanks to a reader for reminding me of what is the can't miss taste of Lisbon. While there are wonderful wines, tasty sausages, perfect cups of espresso and crispy...
- A La Turca: Restaurant Review
Having a Turkish sister has many advantages. I can't imagine visiting Turkey, a country with breathtaking ancient ruins, sparkling coastlines and exciting cities without her. She is also my guide to all things Turkish in this country, including food....
- Tapas To Meze:cookbook
I'm sure I used to like the winter. I used to vacation in the mountains and alps. I used to go skiing. I used to spend hours gazing at the falling snow, sipping hot chocolate from a cozy lodge. But not anymore. The minute it gets cold or begins to...