Pumpkins, The Greek Way
Photo by Aglaia Kremezi
One of the many fall dishes I make to use up our large supply of pumpkins. View recipe here.
Aglaia Kremezi writes about
With recipes for everything from hummus to preserves
Photo by Aglaia Kremezi
An unusually deep-flavored sweet pumpkin pie from the large island of the northeastern Aegean. View recipe here.
Aglaia Kremezi writes about
with recipes for everything from hummus to preserves
Photo by Aglaia Kremezi
Based on the dish prepared by Lebanese chef and food writer Anissa Helou . View recipe here.
Aglaia Kremezi writes about
with recipes for everything from hummus to preserves
 Photo by Aglaia Kremezi | You can make these preserves, the easiest of the spoon sweets, with leftover decorative pumpkins, perhaps to offer to your friends as a home-made, edible present. View recipe here . |
Aglaia Kremezi writes about
with recipes for everything from hummus to preserves
Photo by Aglaia Kremezi
This colorful and complex salad has a satisfying combination of fall ingredients: olive-oil rubbed, roasted pumpkin cubes, mixed with spinach or arugula leaves, crumbled feta, pine nuts, and a vinaigrette dressing. Learn more here.
Aglaia Kremezi writes about
with recipes for everything from hummus to preserves
Photo by Aglaia Kremezi
To seed and peel a large pumpkin, cut in segments with a very large knife...
Aglaia Kremezi writes about
with recipes for everything from hummus to preserves
Photo by Aglaia Kremezi
...then cut each segment pieces lay them flat on the working surface and cut the peel with a sharp chef's knife, as shown in the picture.
Aglaia Kremezi writes about
with recipes for everything from hummus to preserves