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Credit: @ Yasmin Fahr
Editor of the Cook channel for The Daily Meal.
I went to Cornell University for undergrad and received a Master's from NYU's Food Studies Program.
- Likes: Citrus, Tomatoes, Meatballs, Bulgarian feta, Red Leaf Lettuce, Clementines
- Dislikes: Sun-Dried Tomatoes
- All Time Favorite Restaurants: The Little Owl (NY); Madeos (LA); Oleana (Boston); Michy's (Miami); Le Comptoir (Paris); Souvlaki House (Ithaca, NY)
- Foods I cannot live without: Tomatoes, Shrimp, Dried Red Chile Flakes, Bulgarian Feta
- Best Meal Ever: Definitely a meal I shared with my lovely sister at Le Comptoir in Paris -- amazing!
A recent trend these past few years has been the popularity of thick, creamy Greek yogurt. Many health-conscious eaters enjoy it because the nonfat and 2-percent options still have that same consistency of the regular yogurt, without the extra fat and...
Full of exotic spices, Sri Lankan cuisine is characterized by vivid colors and strong smells. As it is an underrepresented cuisine, in comparison to Indian or other South Asian cuisines, S.H. Fernando Jr., author of Rice & Curry: Sri Lankan Home...
Beef, a perennial favorite at backyard gatherings centered around grilled food, can often be overcooked, resulting in tough and flavorless meat — not the highlight of the meal that cooks are looking for. Of course, there are endless marinades and...
A thick Greek yogurt makes this lighter twist on traditional tzatziki sauce creamy and satisfying with just a few bites. Serve it with grilled or baked salmon, roasted lamb, or chicken. Click here for more Greek yogurt recipes.
These tender cubes of meat work well in stews or, during warmer months, can be easily grilled and served with seasonal vegetables. In this case, I sautéed zucchini and squash and, though it's not in the picture, a side of roasted asparagus with...
Cooking spring asparagus with a little olive oil, salt, pepper, and red chile flakes is delicious on its own (especially with a quick spritz of fresh lemon or lime juice), but top that with a fried egg and fresh herbs and you've really got something....