Lavender and Basil

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Blog Archive

  • ▼  2014 (2)
    • ▼  March (1)
      • Cabbage: A Few Fun Facts (and a Recipe)
    • ►  February (1)
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Popular Posts

  • Facism and Bread
    Bread has for centuries been a key food for Italians from many regions and from different social classes.  Bread also has spiritual connota...
  • A Mediterranean Feast
    When we first went to the library to start our research on Mediterranean food, we were both surprised by the prominence of the words fresh ...
  • The Dolma Dilemma
       What do you think of when we say Mediterranean appetizers?  Well, Basil and I instantly thought of dolmades, also known as stuffed vine ...
  • Welcome back!
    We are so happy to finally be back.  It turns out the the holidays (and all the aftermath) can be a little exhausting, overwhelming, an...
  • Arancini: Little Orange Joys
    Arancini.  It literally means little orange.  But it is so much more than that.  These deep fried, cheese-stuffed, risotto balls look like ...
  • Thinking about Olives
    Lavender and I love olives and knew that our antipasto course wouldn’t be complete without them. The salty, briny taste went extremely well...
  • In the beginning...
    Due to our mutual passion for good food, history, cookbooks, and community, we, Lavender and Basil, have decided to embark on a culinary jo...
  • Boterkoek for the Holidays
    … and so ends our section on Mediterranean cuisine.  While Basil and I could have cooked Mediterranean food for much longer, we decided it ...
  • Playing Around with Pesto
    Let’s talk about pesto. Sure yeah, it’s delicious and is typically made with basil, olive oil, fresh parmesan and pine nuts. But those ingre...
  • Trade Routes and Tzatziki
    Tzatziki, a humble dish prepared with yogurt and cucumber, has a rich and diverse history that spans the Mediterranean, the Middle East, an...
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