Recipes By Sara Dickerman
15 recipes found
Baked Feta With Honey
A drizzle of honey and a blast of heat transform a standard block of crumbly feta into an unexpectedly luscious, creamy spread for pita and vegetables. This, with a hunk of crusty bread and a glass of chilled white wine, is the perfect warm weather supper. If you can't get your hands on thyme honey, the regular sort will do just fine.
Liptauer Cheese
The journalist Joseph Wechsberg introduced many Americans to the pleasures of Austro-Hungarian food, including this liptauer spread. The recipe is adapted from "The Cooking of Vienna's Empire," Mr. Wechsberg's 1968 entry in the Time-Life Foods of the World series. Cottage cheese and butter are the base for paprika, caraway seeds and briny capers. This dip is a fine accompaniment for crudités or hearty slices of rye on a brisk autumn afternoon.
Saffron-Fennel Salt
Manouri, Eggplant and Orzo Salad
Halloumi Tzaganaki
Grilled Halloumi and Minted Zucchini Sandwiches
Halloumi, a Greek cheese, has a squeaky texture and high melting point and maintains its bounce even if you grill it or sauté it to a golden crust — which is exactly what you’ll do for this riff on a simple cheese sandwich. Fresh baguette, grilled zucchini and onion, the soft-crisp cheese? It is a sandwich rich and savory enough for dinner.
Celery, Watermelon and Cucumber Salad
Artichokes and Preserved Lemons With Honey and Spices
Transylvanian Goulash
Thyme and Feta Lamb
Smoked Mussel Roll
Steamed Mussels With Lovage
Stir-Fried Celery in Meat Sauce
Mixed-Greens Pie With Cornmeal Crust
