Suzi's Blog

Zucchini, Labneh and Thyme Tart from Fermented by Charlotte Pike

Some good things can be easily made, very easily. Take labneh, often referred to as Lebanese cream cheese. Just take yogurt, put it in a cheese cloth, tie up the cloth and suspend over a bowl. When the liquid has stopped draining, you have labneh. It’s a kitchen staple, not just in Lebanon, but across…

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Thanksgiving Idea: Zucchini, Labneh, and Thyme Tart

For your holiday table, or likely tables, here’s a dish that can be an appetizer or a side or even — on a meatless night when you take a break from heavier food — a delightful main dish. From the new Fermented by Charlotte Pike, this dish uses labneh, an enriched form of yogurt you…

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Greek Vegetable Bake from The Islands of Greece by Rebecca Seal

Have you had this experience yet? The day after Thanksgiving, you eat the leftover stuffing and say to yourself, “Damn, this is better the next day.” Same thing here. This dish smells powerfully wonderful coming out of the oven. It will be hard to restrain yourself. Or, you can just double or triple the recipe,…

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Springtime Risotto with Peas, Carrots, Celery, Zucchini and Even Spinach from Anne Bianchi

When spring arrives, in the supermarket if not in my own garden, I begin to salivate. There are those peas and the asparagus. All those lovely recipes that beg for fresh vegetables. At the top of our list, Suzen and I long for Springtime Risotto, lush with vegetables and rich from homemade broth. You can…

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