Mini Zucchini and Feta Frittatas

I bought a mini muffin pan back in November and have been in love with it ever since, experimenting with different recipes every chance I get … mini pancetta cornbreads, mini phyllo cups, mini cupcakes and these mini zucchini and feta frittatas. They’re extremely simple to make, insanely versatile and the perfect portion size to hold guests over before a friendly dinner party. Added bonus: they are just as good at room temperature so you can make them a little ahead of time. Mini Zucchini and Feta Frittatas Makes 36 1 large zucchini, diced 3


I grew up in a three family home (Giagia and one of my aunts lived downstairs; my parents, three sisters and I in the middle; and my aunt, uncle and two cousins upstairs) where doors were never closed and privacy was never an option. We did everything together and we loved it … well, some of us did anyway. My fondest childhood memories are of baking various family recipes for Christmas and Easter with my Giagia, mom, sisters and aunts. We’d gather in one of the three apartments and make three batches of whatever it was we’d set out to bake and

Persimmon Walnut Cake in Orange Syrup

A couple weeks ago I brought home a large shopping bag full of persimmons that my uncle had picked straight off a tree in his garden, right there in the heart of good old Astoria. Every fall I am amazed at just how much fruit this tree produces (the photo you see above of what I was given is probably just a fifth of what my uncle had picked that day, not to mention how many persimmons various birds had feasted on prior to his picking them). I love to eat them as is, but there were so many and as my husband and kids aren’t thrilled with this fruit in particular, I

Kolokythopita (Squash Pie) Two Ways

Winter squash is rich in vitamin A, vitamin C, potassium and carotene Although I cherish the traditional Greek recipes of my mother, grandmothers and aunts and incorporate them daily into my family’s diet, I enjoy reading up on recipes from different islands and areas of Greece as dishes can change dramatically from city to city, island to island. One of my favorite sources for island recipes is Aglaia Kremezi’s The Foods of the Greek Islands – Cooking and Culture at the Crossroads of the Mediterranean. For the last seven years, I thumb through the pages every


Biscotti are my favorite sweet to bake during the winter holidays. They are flavorful, so very versatile and they last quite a few days. Of course, they’re such a good treat and my husband and kids love them so, that I don’t limit them to just the holidays. I make them year round, except on horribly humid New York summer days when turning on an oven is not an option. But today’s dry, lower 80s forecast afforded me the perfect opportunity to make this batch for the Great Cooks Community September 2008 – Biscotti Bake Off. I used a basic biscotti recipe that

All about Figs

One of my favorite childhood memories is of climbing the large fig tree in my family’s yard every August to gather the sweet fruit along with my two cousins. We enjoyed the “adventure” of climbing the tree to pick the figs while our parents, grandmother and aunts indulged in eating the ripe fruit. My husband and I recently bought a one family home here in New York and much to our delight the yard contains a number of fig trees. This being our first summer in our new home, we were delighted to see that dozens of figs sprouted on the dense branches of our fig trees

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