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cooking.nytimes.com
This is based on a number of Greek dishes that are made with barley rusks, rock- hard twice-baked barley bread slices that are sold in bakeries and reconstituted for delicious salads and soups You can make the rusks with any hearty country bread, just by drying out thick slices in a low oven The authentic Greek version of this recipe has a lot more olive oil and garlic
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This do-it-yourself lemon vinaigrette features Dijon mustard, red wine vinegar, oregano, and garlic.
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Chef Paul Kahan of The Publican in Chicago ages duck breasts on the bone in the refrigerator for up to 1 week. Boneless duck breasts can be aged using the same method, although the results won't be as dramatic; if you're short on time, use unaged duck.
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A rich crêpe cake recipe with ham and cheese.
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This succulent veal breast from Cormac Mahoney is a show-stopper at any gathering.
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Baby carrots baked with onions, honey and spices.
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Eggplant deluxe! Put a little kick in your next eggplant feast.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A light, spiced dressing with a bit of thyme and oregano sprinkled in. This is a great excuse to buy a big bottle of balsamic vinegar. Makes one beautiful cupful.
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Get Chipotle Mayo with Oregano-Panko Grilled Corn Recipe from Food Network