Pâtisson Grillés (Grilled Pattypan) with Garlic and Lemon
The delightful pattypan: Not as popular as zucchini but twice as cute! I know it’s summertime when I start to see pattypans popping up at the farmers’ markets…. Read More »
Israeli Hummus and Laffa Bread
It’s summertime, and you know what that means… It’s time for hummus! Hummus is the quintessential summer snack or dip that goes brilliantly with bread, crackers, vegetables, salads… Read More »
Homemade Cypriot Halloumi
Halloumi is a firm, white cheese that is popular in Cypriot, Greek and Middle Eastern cooking. Historically it originated from the island of Cyprus during the medieval Byzantine… Read More »
Orecchiette Pugliesi
I have recently developed a rather healthy obsession with a little-known variety of pasta called Orecchiette. It literally translates to ‘Little Ears’ in Italian. Orecchie = ears, ette… Read More »
Lentil Salad in Olive Oil with Egyptian Spices (Adapted from Clifford A. Wright)
Oh the humble, simple lentil. Small, nondescript and bland, this legume has always been a bit-player on the stage who rarely gets a chance to strut and fret… Read More »
Zucchini and Aubergine (Eggplant) Galette with Boursin
The galette is an open-faced, uncovered pastry (or pie) that is a tradition of Brittany, an area in northern France with Celtic origins. Historically, the galette was made… Read More »
Homemade Chèvre (Goat’s Cheese) Infused with Basil
Cheese. By God if there is a food product that I cannot get enough of, it is cheese. I was asked a very interesting question once: If I… Read More »
Black Olive and Fig Bread
Bread has been a staple in the human diet for approximately 30,000 years and evidence of wheat cultivation can be dated back to 9,000 BC. Prior to this… Read More »
About the Author/Cook: Farrell Spence is a lover of archaeology, food, cooking, music, history, books, baths, and wine… and not necessarily in that order. 
