Recipe from Marlene Parrish, who believes a few roasted beets in the veggie drawer come in handy. They keep for several weeks, wrapped in foil. Then any time you need an extra dish, turn the beets into Harvard or pickled beets, add slices to a salad or make this herby side dish. About 6 … Continue Reading →
Recipe from the Whitney executive chef Michael Lutes Marinated feta: 1 pound good-whole-solid Greek feta cheese packed in brine 1/4 teaspoon flaked dry red chili peppers 2 tablespoon dried oregano leaves 2 tablespoon dried thyme leaves 2 tablespoon dried parsley leaves 2 tablespoon dried basil leaves 2 tablespoon fresh ground black pepper 1/2 tablespoon ground … Continue Reading →