Lavender and Basil

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▼ 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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