Swiss Chard with Garbanzo Beans and Preserved Lemons

Neni often eats a vegetable stew with homemade bread, maybe a piece of cheese, and a few cured olives. It’s a marvelous way to eat: light, inexpensive, healthy. I’ve gotten into the practice, too, and am sleeping better more »

Lemons: The Greek Staple

Neni goes through at least 12 lemons a week. They are her primary acid in cooking, used to brighten up the flavors of food, as well as lend the zingy taste that pushes her cuisine into the “I more »