Photography by Jody Horton
Prepared by Elif Selvili
This flavorful spread makes a nice appetizer served with crusty bread and olives. Rustic sourdough is the closest in style to traditional Turkish bread.
Prepared by Elif Selvili
Photography by Jody Horton
Traditionally, this stuffed filo dish is made with walnuts, but Texas pecans are a good substitute.
Photography by Jody Horton
The lemon zest is not part of the traditional recipe, but it adds a pleasing tart interest to the filling.
"I love serving this luscious soup in early spring when cilantro flourishes in the garden. Its vivid emerald color offers tribute to the season, especially when garnished with purple pansy flowers or cilantro’s lacy white blossoms. The flavor is fresh and bright, yet not overpowering. It will certainly delight even those who say they don’t like the flavor of cilantro."—Lucinda Hutson
Courtesy of Chef Alain Braux
"This wonderful dish is the essence of Provence. The best time to prepare it is in summer when the tomatoes are full of flavor. If you still want to prepare it at other times, I recommend using Muir Glen Organics crushed tomatoes with basil. I know, it’s a sacrilege but it helps you savor this dish at all times. You can savor ratatouille as a main dish, soup, side dish with a nice fish or as a great pizza topping. Here’s the version Helene, my mother-in-law, taught me. Enjoy!"
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