Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
March 31, 2020
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Crete

Braised Lamb and Eggplant
Arni me Melitzanes
(Lamb)
Lamb shoulder braised with eggplant, onions, and tomatoes
posted: 10/03/2007

Dessert Pasta with Honey and Pistachios
(Desserts)
Cooked soup pasta with orange blossom honey and pistachios
posted: 12/13/2006

Kalitsounia - Fried Cheese Pies
Kalitsounia
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Fried pastry stuffed with ricotta cheese
posted: 03/21/2009

Meat Pie from Crete
Tourta
(Lamb)
Lamb and cheese baked in pie crust with sesame seeds
posted: 01/10/2007

General

Baked Shrimp with Feta Cheese
Garides me Feta
(Seafood)
Baked casserole of shrimp in tomato sauce with scallions and feta cheese
posted: 01/10/2007

Beef Stew from Greece
Stifado
(Stews)
Beef stew in tomato sauce and wine with vinegar, white onions, and feta cheese
posted: 01/10/2007

Black-eyed Pea Salad
Mavromakita Fasolia
(Salads)
Salad of black-eyed peas dressed with dill and scallions
posted: 05/27/2010

Broccoli with Mezithra Cheese
Brokoli me Mezithra
(Vegetables)
Broccoli with brown butter and mezithra cheese
posted: 11/04/2013

Cauliflower Gratin
Psito Kounoupithi
(Vegetables)
Cauliflower gratin with Bechamel sauce
posted: 10/02/2011

Fish Baked in Grape Leaves
Psari Fournou me Ambelofia
(Seafood)
Whole baked fish stuffed with herbs and wrapped with grape leaves
posted: 01/24/2011



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My favorite [of the cookbooks reviewed] is Cucina Rapida, a delicious discovery for lovers of Italian food.  Most of the recipes can be done in 30 minutes or less, and the flavors are forthright.  I’ve cooked a lot from this book since it came out in early summer and have yet to be disappointed.  The recipe for Linguine with Shrimp, Spinach, and Lemon is bright-tasting, a memorable supper that I will make again for my family or for casual entertaining.
- Felicia Gressette, Akron Beacon Journal


"Grill Italian hooks the cook in the introduction. Who would not want to light the grill after reading the author's description of an alfresco dinner in Sicily ? The recipes are generally on the simple side, relying on the fresh ingredients and herbs for flavor rather than on heavy marinades and bastings. I love the frequent trick of alternating items on skewers with cubes of oil-soaked bread or that of sprinkling on bread crumbs to add texture ? Sausages, onions and oranges skewered together offer a delightful change of pace."
- Florence Fabricant, New York Times

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