Author: Pierre Franey
The authentic version of this Greek vegetable dish calls for twice as much olive oil. I like the combination of kalamata olives, cauliflower and tomatoes. Serve it with whole grains, such as spelt, bulgur...
Author: Martha Rose Shulman
Author: Jacques Pepin
Author: Jacques Pepin
This recipe, published in The Times in 1991, was adapted from Yves Labbé, the chef at Le Cheval d'Or, a restaurant in Jeffersonville, Vt., that showcased French country cooking. Mr. Labbé was known to...
Author: Marialisa Calta
Author: Pierre Franey
Author: Jacques Pepin