A few years ago, I threw a dinner party with a Mediterranean theme that included a whole melange of dishes from Greece, Italy and the Middle East. When it was all said and done and the last guest had finally sobered after rounds of ouzo and left, I had a lot of food leftover - loaves of pita bread, hummus, baba ghanouj, and even the basic ingredients. I was going to be eating Mediterranean food, three meals a day, for three weeks.
To shake it up, I made pita-chos
(TM) - a mashup between Mediterranean ingredients and Mexican nachos. And while I'm usually one
who prefers to stay away from fusion, the ingredient substitutions were perfect and easy; I couldn't resist
them.
Chocolate-stuffed bananas on the grill
Tyler Florence welcomes new daughter
Beware kids' menus!
