Recipes Master 12

As I may have mentioned on Twitter several times, Michele and I have both been sick all week, so please pardon the lateness, and brevity of this post. The good news is this Greek-style baked beans recipe is very simple, and there’s not a lot of extra info I need to pass along. One thing I will mention is that while these are baking, be sure to peek once in a while to see if you need to add more liquid. You can bake covered, but then you don’t get the crustification on top, so I prefer to bake uncovered, and stir in a splash of water, or two, if it looks like it’s getting too dry. If you can find gigante beans, they really are the best, but Conona beans also work great, as will any other large dried bean. Just be sure to soak them properly, and simmer them until tender before proceeding to the baking step. Now, if you’ll excuse me, I’m climbing into my big, fat bed. Enjoy! Ingredients for 12 portions: 1 pound dried Gigante, Conona, Lima, or other large dried bean (soaked overnight) 3 q...

“Karniyarik” means “split belly,” which refers to the technique used to stuff them, although depending on the size of your eggplant, it could also refer to you after enjoying this delicious dish. By the way, this was my first time making these, and when I mentioned in the video only doing 15 minutes of research before filming, I wasn’t joking. So, you’ve been warned. Having said that, I thought these came out really well, and I would only tweak a couple minor things next time. I’d sprinkle the insides with salt before stuffing, since there wasn’t enough in my filling to season them to my taste. I’d also toss in some chopped parsley, which would have added a little freshness to the dish, although the dried rosemary did work nicely. Lastly, I’d take the advice I got on Twitter , and serve them with a yogurt sauce, like our famous tzatziki . That would be an amazing condiment for these, since the cold, acidic sauce would be a perfect foil for the rich, aromatic, slightly sweet flavor prof...

I really loved everything about this feta roast chicken, as long as I was eating with my eyes closed, and that’s because despite the juicy texture, and wonderful flavor, I had trouble getting past the grainy-looking appearance of the cooked cheese mixture. The good news is, it was mostly an aesthetic issue, and the mouthfeel wasn’t nearly as dry and grainy as it looked. Having said that, the next time I make this I will probably go with a little higher-end sheep’s milk feta which is much softer, and creamier. Speaking of the feta, you may need to add some salt to the mixture, depending how salty the one you use is. As usual, your roasting time will depend on the size of your chicken, and the feta under the skin will increase the time needed, so check with a thermometer, and shoot for 155-160 F. in the thickest part of the thigh. Surprisingly, even though the feta was only under the breast, the thighs did actually pick up some of the flavor, which is enhanced even further if you create ...

If you’ve made and loved our Greek Lemon Chicken , and Fondant Potatoes , then you will absolutely adore these lemon pepper potatoes, since it’s basically the best of those two recipes put together, minus the chicken. The only problem is, whatever main course you decide to go with is in serious danger of being upstaged. Speaking of chicken, if you happen to be roasting one, besides keeping the bones for stock, be sure to save the rendered fat as well, since that will elevate this dish to even greater heights. Also, feel free to add some garlic here, but if you do, I’d go with whole cloves, since minced garlic may burn onto the bottom of the dish towards the end of the roasting time. These are incredible eaten hot and fresh, but if for some reason you don’t finish them all, they make the best homefries you’ll ever eat. Just cut them up, and fry in some olive oil until crispy. They’re so good, you’ll be tempted to make them just for that purpose, although that will take way more willpow...