(photo and recipe via Kwik’Pak Fisheries) Many of us who have moved to the U.S from warm, tropical climates may have once had the luxury of fresh fish at every corner store. As a young child, it seemed that fishermen would simply go out nightly, throw their lines in the ocean, and can come…
Preheat oven to 375°F. Peel squash (or use Delicata squash, unpeeled), remove seeds, cut into cubes. Toss with about half of the olive oil, sprinkle with salt and pepper and roast until tender, about 40 minutes. Cool slightly. While the squash is roasting, cook the grain with broth in a medium…
Louisa Kasdon Recalls Herding Cats I felt sorry for the bus driver. It was the first time I understood the phrase herding cats. His impossible task was to impose order (or at least a semblance of a schedule) on a hundred plus chefs, cookbook authors and journalists on a freewheeling Oldways…
Ana Sortun Remembers a Turkey Potluck it isn’t what you think! As a chef I travel a lot to the Mediterranean for inspiration. My restaurants, both Oleana and Sofra, serve Mediterranean cuisine with an emphasis on Turkey and parts of the eastern Mediterranean. I love using bulgur wheat…
Scrub the outside of the zucchini under cold running water and trim off the ends. Using a mandolin or food processor, slice the zucchini lengthwise into paper-thin pieces. In a small bowl, whisk together the olive oil, lemon juice, salt, pepper and oregano. Arrange the zucchini in overlapping…
Honoring long lineages of traditional production, European cheesemakers tend to follow recipes that have been handed down as patrimony since time immemorial. Comte, Roquefort, Parmigiano-Reggiano, Le Gruyere have all been made in more or less exactly the same way for centuries. Their production in…
Soft, tangy, and milky white, fresh cheeses are the darlings of the cheese world. Some, such as fresh mozzarella, are so young that they barely have time to develop flavors beyond the subtleties of the milk used to make them. Others, such as feta, have more pronounced flavor thanks to added…
It has been 10 years this week since we lost Dun Gifford, Oldways Founder and President for its first 20 years, who tragically died way too young on May 9, 2010. However, we are celebrating his life and legacy, because remembering Dun also means celebrating the Mediterranean Diet. Every two…
In 2013, Forbes magazine reported that a mere 8 percent of people achieve their New Years Resolutions. Though we’re only a couple weeks into 2017, we’re guessing that many people have already made, attempted, and failed their New Year’s Resolution. But is it our resolve…
For several decades, Oldways has promoted the health benefits behind traditional diets, which emphasize fruits, vegetables, whole grains, nuts, and seeds. So we’ve been eagerly awaiting the release of The Plant-Powered Diet: The Lifelong Eating Plan for Achieving Optimal Health, Beginning…
Wash all produce and rinse sorghum and lentils prior to cooking. Preheat oven to 350 F. Cook sorghum and lentils separately in simmering water until tender. Sorghum will take approximately 50 minutes and Lentils – 5 to 7 minutes. Cool. Place the garlic in a small piece of foil and completely…
Cook the farro according to the directions on the package. Drain any excess water and allow to cool to room temperature. You should have about 2 cups of cooked farro. Slice the zucchini lengthwise into ¼ inch thick planks. Slice the onion into ¼ inch thick rounds. Brush both sides of the…
