Living in a heavily Portuguese part of Rhode Island, you quickly get to know the local delicacies: papo seco, pasteis de nata, chourico–they’re all delicious. Another famous Portuguese-American creation is the bifana sandwich, a messy… Read More »BIFANA SANDWICH WITH CHIMICHURRI SAUCE
Though chicken souvlaki and chicken shawarma may have different origins and slightly disparate ingredients, they both feature garlicky, lemony marinades perked up with various herbs and spices. I love them both, and since they share… Read More »SOUVLAKI/SHAWARMA CHICKEN WRAP
When baked, feta transforms into creamy and luscious, with that same saline bite it’s known for.
This dish can be made two ways: the easy way, and the wind-up-cursing-your-ambition-on-an-unbearably-hot-summer-day way. I chose the latter, but for your sake, I’ve included instructions for people who aren’t masochists. Oh, and the final result… Read More »SUMMERY SQUASH LASAGNA