The Original

Pizza’s appeal is nearly universal, likely because its supreme versatility allows boundless personal creativity.   Diners choose toppings to match their own tastes and cultural preferences.  There is no “wrong” combination.  My own favorite mixture is pineapple and mushrooms.  See? As such, pizza is the world’s most widely-loved import from the Italian table.  True, but…

Mmmm, Lemony

As we begin counting the months and, soon enough, the weeks until next summer, local produce is but a happy memory.  For now.  Just as time’s steady progress has moved freshly harvested fruit to the past, so too will it return eventually.  However, as one of you has observed, we still have options, even now…

Keeping Cool in the Sun

As summer takes its full stride so does the humidity, especially this year.  When it’s sweltering, stiflingly so, something cool, crisp and fresh is the perfect antidote.  Yes, a salad is just what’s needed to put the mugginess on ice. Naturally, people living at the desert’s edge have learned a thing or two about counteracting…

Time to Break Out the Za’atar

Most of you know by now the Terrified Amateur’s supply of ideas far exceeds the time to try them all.  As a result, the waiting list for a dish to make its debut is miles long and the lineup is planned months in advance (right now we’re already into this fall; by the time the…

Boy, Was I Wrong

There was a time, not too long ago in fact, when I dismissed vegetarian cuisine as being not particularly flavorful, even bland.  No matter what else may be said of it, vegan food is unsatisfying.  This was my considered opinion based on all of, I don’t know, maybe two or three experiences. Then a little…

Another of Wine’s Benefits

You’d imagine after grape vines contributed their fruit to create the world’s extraordinary wines we humans would allow them a peaceful off-season, with thanks for a job well done.  Yes, you’d think so, but those resourceful Mediterraneans had something else in mind when they finished harvesting the grapes.  Why not use the leaves to wrap savory…

The Priest Fainted

No, seriously, that’s the dish’s name. Centuries ago, the story goes, when a priest’s housekeeper informed him how much making this dish cost (olive oil was considerably more expensive then), he swooned.  Either that, or the meal was so delicious, the fortunate priest lost consciousness. When you try this dish, you’ll know why.  Eggplant on its own doesn’t have much flavor,…