The success of this salad recipe relies heavily on cutting (sawing) the ingredients into equal-size pieces as well as using equal amounts of each. The ingredients should be sliced to the same thickness.
mint leaves
Chris Prosperi’s Asian Beef Soup
Think you can’t make a real-deal Pho at home? Think again. Chris’s Asian Beef Soup is easy and oh, so satisfying.
Mediterranean Roasted Chicken
“It all depends upon how you massage your bird. Rub deep and make sure you get the herbs and spices under the skin. Then finish with a dollop, because your bird needs a little accessorizing to hit the ‘yum’ mark,” says Rebecca Katz, co-author of The Healthy Mind Cookbook. Rebecca prefers organic or pasture-raised chickens. She […]
Grilled Chicken with Za’atar
Za’atar is a Middle Eastern spice that has a reputation as a brain enhancer, according to cookbook author Rebecca Katz. It’s an aromatic blend of thyme, sesame seeds, sumac, oregano, and marjoram that adds an incredible depth to this dish. Add it to most anything for an exotic flare—vegetables, salads, fish. You name it. If you’re […]
Everything Drizzle
This is one of the most versatile sauces we’ve ever tried. Double the recipe, you won’t be sorry: If stored in an airtight container it can last for up to 5 days in the refrigerator. This drizzle goes well on chicken, fish, vegetables, lamb, bread… I even mixed some in my salad. Delicious! Rebecca Katz says […]
Anna Tasca Lanza’s Special Pesto
Our featured pesto recipe is in Nancy Harmon Jenkins new cookbook, Virgin Territory, about the culture and practice of making olive oil in the Mediterranean region. Each of her recipes, which are her own or those of her friends, have olive oil as an important ingredient.
