If it's true that we are what we eat, does the same apply to nations? In other words, if a nation's dietary habits start changing, does that tell us something about the nation itself?
Color is coming back to the now-independent free-market democracy. A bit of the Balkan Peninsula, it's only slightly larger than Maryland. But there's variety inside that space, including a mountain-studded interior and an unspoiled Adriatic coastline.
Waking at 6 or 7 a.m. to bubbling vats of fragrant humous mixed with just the right bite of salt from the Mediterranean, is a life changing experience.
Avocados with hummus and black beans: Whenever I serve this at parties, I get multiple requests for the recipe and the bowl is always empty at the end of the night.
They are all incredibly nutritious and pretty low in fat, and one of them involves (gasp!) KALE.
They only sell donuts and fried chicken. Trust me, there is no better way to start your day then with one of their fresh donuts.
One of my all time favorite vegetarian recipes is this fall dish filled with roasted butternut squash, farro grains, and chickpeas.
Hummus has been a staple throughout Mediterranean cultures for millennia. Light, creamy and full of flavor, this raw hummus recipe omits the chickpeas and focuses instead on the nutty and super rich flavor of the sesame seed tahini.
These little tartines are infinitely variable and, as long as you choose good ingredients, always delicious.
Usually when a restaurant becomes so renowned, one may question if the quality of the food and experience can live up to the reputation. Upon arrival, I was immediately assured that this was not the case, as locals and foreigners alike filled the vibrant room.
Beans are too good and too varied to ignore. And there is one cooking technique you might have overlooked.
When I was about one week into my freshman year of college, I remember thinking that I had finally discovered the way to a Jessica Biel body. Six months and 40 pounds later, I was staring at my muffin top and wondering what had gone wrong.
Long before fast food's so-called value meal, we had real ones. We cooked with the ingredients at hand, with what we could get.