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oregano

Greek Salad With Feta Cheese
recipes

Go Greek With This Salad

I liked but never loved Greek salads until I tried them in Greece.
by

I liked but never loved Greek salads until I tried them in Greece. At the height of Summer, even the red onions are so sweet and tame, I could eat chunks of them like apples. I never met a mealy nor sour tomato, just tomatoes so ripe they didn't even need a sprinkle of salt to draw out their perfect flavor. And the feta. Can we stop a second to describe the crumbly, umami-filled feta, sliced ever-so-thinly and sprinkled with the most fragrant oregano that I can't help but imagine the restaurants plucked it from their backyard bushes?

While it has been four years since my last visit to Greece, the memories linger vehemently. I've tried my best to re-create and somewhat American-ize the recipe, so you can enjoy the salad at home.

White Beans With Feta and Breadcrumbs Recipe
recipes

Restaurant Remake: Nopa's White Beans With Feta

The other day I was struggling with the transition from Summer to Fall and decided I needed a new place to look for recipe inspiration.
by

The other day I was struggling with the transition from Summer to Fall and decided I needed a new place to look for recipe inspiration. Instead of browsing the web, I walked by one of my favorite restaurants in San Francisco, Nopa, and read the menu in the window. The words "baked giant white beans, feta, oregano, and breadcrumbs" caught my eye. I've never had this appetizer at Nopa, but I was moved to re-create the dish in my own kitchen. I simply tossed white beans with feta, fresh oregano, and breadcrumbs, then I baked the whole thing. The combination of flavors was wonderful, and it made for a hearty snack. When I make this dish again, I'll mash the white beans together and serve it as a spread for crostini. To get the uncomplicated technique — serve with mixed greens and you've got an easy vegetarian meal — keep reading.

Classic Clams Oreganata Recipe
Appetizers

Killer App: Clams Oreganata

Clams are quickly becoming a staple in my appetizer arsenal.
by partysugar

Clams are quickly becoming a staple in my appetizer arsenal. They're my go-to shellfish when I'm sick of shrimp. I've made clams casino, grilled clams, and over the long weekend, I tried clams oreganata.

A classic Italian antipasti, the oreganata topping consists of breadcrumbs, garlic, and lots of fresh oregano. It's a savory and scrumptious way to enjoy clams on the half shell.

The most difficult thing about this appetizer is getting the clams open. I followed the recipe exactly and it took some effort to shuck the clams. The work was worth it, though, because these clams were crowd-pleasing and delicious. Learn how it's done after the break.

Fast & Easy Dinner: Sausage and Summer Squash
fast and easy

Fast & Easy Dinner: Sausage and Summer Squash

After a long week, the last thing you need to worry about is preparing a complex meal.
by partysugar

After a long week, the last thing you need to worry about is preparing a complex meal. Instead, throw together this filling and simple dish. Although the recipe cooks the Polish sausage and Summer squash in a saute pan over the stove, feel free to bring the ingredients outdoors.

Grill the meat and veggies then toss with the Italian dressing. Char the bread on the grill and you've got a no-mess meal ready to eat in under 20 minutes. Sound scrumptious? Get the recipe when you read more

Easy Greek Pizza Recipe
recipes

Fast & Easy Dinner: Greek Pizza

Sometimes the simplest of dishes can be the most rewarding.
by partysugar

Sometimes the simplest of dishes can be the most rewarding. Take this quick pizza with classic Greek flavors.

The cooking technique is far from complex and the ingredients are nothing out of the ordinary, yet the resulting dish is comforting, cheesy, and divine.

Feel free to get creative with the toppings — roasted red peppers or Parmesan cheese would be great additions. For the recipe, please read more

A Condiment Worth Making: Chimichurri
grilling

A Condiment Worth Making: Chimichurri

When I went to South America, I made it my mission to find an amazing chimichurri recipe.
by partysugar

When I went to South America, I made it my mission to find an amazing chimichurri recipe. The green paste-like sauce is Argentina's most popular condiment. An essential topping for grilled meat, the sauce is incredibly easy to make and much more delicious than anything that comes out of a bottle.

Since Memorial Day is this weekend, I thought you might be interested in experimenting with my recipe. After tasting chimichurri at countless restaurants, I came across this variation at a packed parilla. I begged the waiter for the recipe and wrote it down on a napkin that I still have. To experiment with this scrumptious sauce — it's delicious on grilled fish, chicken, or even vegetables — read more

What Would You Make?
cheese

What Would You Make?

Here's the scenario: you are at home and hungry for food.
by partysugar

Here's the scenario: you are at home and hungry for food. You have to cook up something scrumptious for you and your boyfriend/girlfriend/ spouse/child/friend, but the ingredients you have on hand are limited.

You have provolone cheese, fresh oregano, and a loaf of focaccia. Using these products, along with whatever you currently have on hand in your cupboard and refrigerator, what would you make?

To see what I would make, read more

Herbs in a Tube - Don't Even Bother
garlic

Herbs in a Tube - Don't Even Bother

Let me give you some friendly advice.
by

Let me give you some friendly advice. When you're cooking with a recipe that calls for fresh oregano and you go to the store and all they have is oregano in a tube, just forget it. Skip the oregano.

I was at the store looking for the fresh herb for my grandma's famous lasagna and I found Gourmet Garden's tubes next to the space my oregano should have been. They were all out of the fresh stuff, so I thought I'd give the tube a try, thinking it must be better than using the dried herbs. I was sorely mistaken.

I should have known the moment I squeezed it out - yup SQUEEZED. There's something seriously wrong with that statement - nothing fresh about it. Yeah, maybe it tasted the same, but the texture was pretty much disgusting, and not at all like the real deal.

The ingredients listed on the back of the tube make me think that this is a product better suited for long sea voyages rather than my gram's famous lasagna.

See for yourself though. Look for these tubes in the produce section. They have 10 herbs and spices including Basil, Cilantro, Dill, Garlic, Lemon Grass, Ginger, and Parsley.