Grilling Inspiration
Grilled black figs + gorgonzola + prosciutto
Why fire up the grill just to cook one thing? When you learn that you can grill a variety of dishes, the possibilities are endless. Then again, the fun of grilling is taking it easy grill side. Getting overwhelmed with...
Read More
Skewered Chicken Wrapped in Bacon
I grew up eating a version of this tasty delicacy. The one with scallops, those delicious pearls of the sea that are landed at one of America’s leading fishing ports: New Bedford, Massachusetts. A classic for cocktail parties, I was...
Read More
Grilled Peaches with Pink Peppercorn Ice Cream
Who wants to worry about dessert when you fire up the grill? And how many times can you serve just plain-old ice cream? That warm-weather favorite takes a back seat to naturally-sweetened fruit, resulting in a satisfying, just-right finish to...
Read More
Bruschetta Bar
In Italy, bread is always purchased fresh for the day’s meal. I remember the excitement of being given the task as a teenager to pick up bread on the way back from the liceo. What seemed like a myriad of...
Read More
Involtini di Melanzane
Inspiration for this Mediterranean recipe was brought to us by our recent B + B Cerines guests… from Australia, of all places! I’m forever tinkering with recipes but our guests (and now friends) Cathy and David made me assume the...
Read More
Grilled Mushrooms Stuffed with Italian Sausage
Stuffed mushrooms are one of the first recipes I remember making with my mother, who was always willing to try out different things. Thirty years ago in the United States, mushrooms weren’t all that popular and not at all available...
Read More
Wood-grilled Lamb Souvlakia
Though pork souvlakia is the most popular grilled food here in Cyprus, lamb is equally as delicious cooked over wood coals. Its’ naturally intense flavor is mellowed by being cooked so close to the hot wood charcoal, as well as...
Read More
Smoked Eggplant + Sweet Pepper Dip
The exciting thing about cooking is the process of discovery. And not just new foods but old recipes, ones that you make by instinct. And then one day, you come across something unexpected that makes that tried and tested recipe...
Read More
Cypriot Grilled Halloumi
Halloumi is a versatile cheese that can be eaten cold, thin slices tucked into a simple tomato sandwich turn an otherwise average lunch into something remarkable. Its’ flavor is overwhelmingly salty with a touch of mint, mellowing out the mix...
Read More
Lebanese Fattoush
The Italians have their panzanella and the Lebanese their fattoush: fresh salad ingredients mixed with stale, day-old bread that soaks up the olive oil and acid (lemon or vinegar). Whereas the Italian version uses fresh mozzarella and basil, fattoush uses...
Read More
