The Rodeslis make a simple yet deeply flavorful one-pot meal called fasùlya , a comforting stew of green beans slowly cooked with onions, garlic, parsley, and dill, along with carrots and potatoes in a fresh tomato and olive oil sauce. The secret to this delicious dish is time, time to gently braise the beans until they become ultra-tender and velvety. I love serving fasùlya with a vermicelli rice pilaf and a chunk of crumbly Greek feta or some crusty bread to soak up the sau

Capture the flavors of the Aegean with the simple yet satisfying Greek-style stew.

Plump aubergines from my garden to make chicken simmered with fresh tomatoes and succulent aubergine slices. It goes well with a rice...

On chilly nights like it is in NYC this hearty soup made from lamb, pulses and vegetables, aromatic with exotic spices and fresh herbs is...