Food! Glorious Food!

[lsanderson]

In Six Compartments, All the Flavors of Home

Close at Hand
LIGAYA MISHAN

Turkish Sweets Are the Essence of a Nation
Slide Show
A Good Appetite
By MELISSA CLARK
Recipes: Pistachio Baklava | Turkish Flour Helva | Turkish Burned Milk Pudding (Kazandibi)

Pizza, Made With a Light Hand, California Style
City Kitchen
By DAVID TANIS
Recipes: Pizza Dough | Pizza With Sweet and Hot Peppers

Another Reason to Caucus in Iowa: The Restaurants
By JONATHAN MARTIN

7 Recipes for a Federal Holiday
What to Cook
By SAM SIFTON

Take Comfort in One-Hour Winter Vegetable Soup

Recipes for Health
By MARTHA ROSE SHULMAN
Recipes: Winter Vegetable Soup With Turnips, Carrots, Potatoes and Leeks

Wine and Dine

Eat
By TAMAR ADLER
Recipe: Boeuf à la Mode

Chocolate by the Book
Front Burner
By FLORENCE FABRICANT

Santa Cruz Cabernet: Wines You Never Knew
The Pour
By ERIC ASIMOV

Comments

[don-fitch.livejournal.com]

That winter vegetable soup sounds good (as does just about everything in the NYT Food Section), and I'm sorry I didn't plant a winter garden yet. Maybe I'll start in next week (the Kitazawa and Burpee's seed catalogs have arrived), if only because just about everything this soup calls for can come from my Community Garden plot and that kind of meal has a most refreshing psychological effect. (Okay, not potatoes -- they take too much space in a 10x20-foot plot -- and I'll probably use the Japanese bunching onions I've been replanting from a small basal portion for something like ten years... the slightly stronger taste is just fine with me.) And in future years I might toss in a few beets (possibly yellow, or Chioggia, to keep the color from being overpowering).

Do you have any suggestions for massive amounts of Greek (columnar) Basil? I stole a couple of seeds from a plant at Saint Nektarios' Church Festival a bit over two years ago (it's a short-lived perennial here if not exposed to heavy frost and the flowers are sheered off) and the two plants I have are overgrowing their space -- by about three feet. (I still have a vague desire to supply a flat of 2-inch pots of seedlings for sale at next Autumn's Greek Festival, but really lack the Energy for such a Project.)

Greek Basil?

[lsanderson.livejournal.com]

I don't know that I've ever seen it. Pesto is the standard way to get rid of it, well, regular basil anyway. I'm mildly allergic to it, so it's not something I use much of.