I’m an eggplant convert. I never ever used to eat it, but I’ve been experimenting with it lately, and really it’s not so bad! The key is the salt drain—never skip it! I started off simply with eggplant parmesan, and eggplant with meat and tomato sauce, but now I’m going way out of my comfort zone with this vegetarian moussaka. Continue reading
The Jerusalem Cookbook has so many recipes that I need to make! But this is the first one that jumped out at me, and I’m so glad I made it. It’s a simple recipe that can be made in advance, but since it’s lamb and has pine nuts in it (which I usually leave out, as you know), it can be served as a fancy dish or a weeknight make ahead dinner (my favorite).
I love sandwiches! When Stephanie and I were put in charge of making lunch for our mom and her friends, we decided that these sandwiches were perfect with just a few side salads. And after Jeff won the Next Food Network Star, of course I had to follow his lead and make a sandwich into a meal, because why not? I bought some fancy bread at the supermarket and delicious fresh summer veggies, then added some creamy goat cheese – it truly was everything you need in a meal. Continue reading