Ingredients
Ingredients
This is a classic Provençal gratin, one of my favorite dishes from the region. It's bound with rice and egg, it's great cold or hot, and if you have more summer squash than you know what to do with, look no further.
The salad holds in the refrigerator for about 4 days. Serve it with sliced tomatoes and spoonfuls of whole milk yogurt if you'd like.
Sweet-scented Pilaf: Masala Pulao
Lacto-vegetarian (vegan if you use oil); gluten-free
Thin, crisp crusts like this one are the hallmarks of much of Italy's pizza. Another vital element is not overloading the pie with toppings; less is definitely more on pizza. This dough goes together quickly and can be used after a single rising. If time is very short, blend, knead, rest for 30 minutes, and roll out. No baking stone is needed, since you slip the crust out of the pan and crisp it directly on the bottom rack of the oven during the last two minutes of baking. Use stone-ground, organic, flour if possible.
These tomatoes are just as katapliktiko (unspeakably fabulous) warm or at room temperature, so you could bake them earlier in the day.
Barley is a tragically overlooked grain. Available in nearly every grocery store across the country it is the essence of simplicity -- toothy, rustic nutty and delicious. In this version, you boil the barley as you would pasta, in a generous amount of salted boiling water. While we prefer it with a little bit of firmness, you can keep cooking it until it reaches the texture you prefer.
We often overlook the bell pepper, which bestows an uncanny, slightly smoky sweetness to a dish.
This shows just how delicious frugality can be.