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Entries tagged with 'Nancy Harmon Jenkins'

Cook the Book: Fattoush, Lebanese Pita Bread Salad

Serious Eats Michele Humes 3 comments

If you made panzanella with pita instead of Italian bread, you'd have fattoush. Once just a thrifty way of making use of stale pita bread, Lebanese fattoush has grown into a desirable dish in its own right. The secret, notes... More

Cook the Book: Greek Baked Beans

Serious Eats Michele Humes 1 comment

Nancy Harmon Jenkin's recipe for Greek-style baked gigante beans makes a whole lotta beans, but any leftovers are easily frozen to use later in soups or stews. Jenkins also suggests that you mash up the tomatoey, honey-sweetened beans to the... More

Cook the Book: Turkish Yogurt Soup with Mint

Serious Eats Michele Humes 1 comment

Tart and refreshing, today's Cook the Book recipe is Turkey's take on lemony avgolemono. Nancy Harmon Jenkins' yogurt soup with mint starts with the same chicken broth as the Greek favorite, but uses yogurt instead of lemons to deliver tang.... More

Cook the Book: Castilian Garlic Soup

Serious Eats Michele Humes 9 comments

Here's one for the garlic fiends: a soup that uses six whole heads of garlic. Adapted from Nancy Harmon Jenkins' New Mediterranean Diet Cookbook, Castilian garlic soup is a mellow, saffron-tinted broth with the mingled sweetness of garlic and sherry.... More

Cook the Book: 'The New Mediterranean Diet Cookbook'

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With a handful of feta here and a tub of yogurt there, The New Mediterranean Diet Cookbook doesn't read much like a dieter's guide. If you're looking for a quick (and probably unpleasant) way to drop a dress size, this isn't it. Veteran food authority Nancy Harmon Jenkins is concerned with your lifelong health, not your upcoming highschool reunion. Since ancient times, the Greeks and southern Italians have been consuming a largely plant-based diet, with small amounts of meat, fish, and dairy, and with olive oil as the principal fat. They've been known to pour themselves glass of wine now and again, too. And if you've read your classics, you'll know that the average Greek or Roman, providing he wasn't... More

Cook the Book: 'Cucina del Sole'

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Although Tuscany and other regions of northern Italy have become the fashionable food areas that food writers have explored in recent years, southern Italy has been mostly ignored (with the exception of Arthur Schwartz's seminal Naples at Table). Until now. Cucina del Sole ("food of the sun") is writer Nancy Harmon Jenkins's effort to rectify that—an exhaustively researched, mouthwateringly detailed journey into the land and the sea and the heart and soul of southern Italian eating and cooking. For modern American cooks and diners, la cucina del sole is the kind of food we want to eat right now—the bold simplicity of easy, straightforward techniques and natural ingredients smartly combined. Thanks to the good folks at William Morrow, we are... More

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