A Blackout Pasta Dish


Monica’s Mercato, around the corner from our apartment in Boston, has hands-down the best Italian subs in Boston, but we were also mesmerized by the display of fresh and dried pastas. The eery ebony squid ink spaghetti called out to us. While we had never experimented with this type of pasta before, we had sampled it in Italy and various North End eateries, and loved its salty, briny sea flavor.

To accompany the spaghetti, we bolted across the street to the North End Fish Market and grabbed a few jumbo sea scallops to sear and pair with crumbled bacon and a garlicky lemon sauce. The combination of the slightly orange-hued bacon and the black spools of pasta got us thinking it’s about time to start planning for the upcoming ghoulish holiday.

Black Squid Ink Pasta with Seared Scallops and Bacon

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Fiddlehead Frenzy


We are always fascinated by Mother Nature’s unique offerings and often sample and experiment with her seasonal crop. Walking through a farmers market is like walking through an art gallery, passing by an array of shapes, colors and textures. We recently stumbled upon a basket of whimsical, emerald green spirals. Fiddleheads, the name coined for their resemblance to the arm of a fiddle, are plucked when they first emerge from the soil. When prepared, the rustic yet beautiful fronds add a sophisticated visual appeal to any dish.

Intrigued by the shape and curious about the taste, we whipped up a springtime pasta dish featuring the compact spiral. The flavor is similar to asparagus or green beans with a consistency incomparable to any other vegetable. We opt to blanch and sautee the mild, nutty fiddleheads with olive oil, garlic, red pepper flakes and lemon and toss them with creamy, tart goat cheese and big spools of bucatini pasta. While the creamy bucatini intertwine perfectly with the fiddleheads, there is no denying that the foraged finds steal the show.

Creamy Sauteed Fiddleheads over Bucatini

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Sizzling Skillet Hash


With leisurely weekend brunches in mind we put together a breakfast hash recipe that features a favorite Greek pork and lamb sausage with a twist of orange and fennel, Loukaniko. We remember our yiayia showcasing this tangy, smokey sausage in many of her luncheon dishes. She would fry it up alongside a platter of feta, Kalamata olives and Greek bread for a mezze platter or add it to a pasta for a one-dish meal. If we were lucky, she often would slip us a piece from the sizzling skillet before the meal, and making sure we didn’t ruin our appetites.

We showcase the Loukaniko in a complex hash for weekend brunch company. For a burst of flavor and sweetness to balance the saltiness of the feta and Loukaniko, we add roasted sweet potatoes and roasted red peppers. We lay a perfectly fried egg on top that seeps into the plated medley.

Greek Hash with Loukaniko, Sweet Potatoes, Roasted Red Peppers and Feta Cheese

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Feta Frenzy


While most people have put away their painted eggs and finished off their remaining chocolate rabbits and jelly beans, we just celebrated Greek Easter earlier this month. To prepare ourselves for our excessive feta consumption, we whipped up a light feta dip for some friends.

Htipiti is a spread combining the salty cheese with roasted red peppers and spices, kind of like a Greek Romesco Sauce. We love to serve the orangey red blend as a dip with our absolute favorite chips, Food Should Taste Good Multigrain Tortilla Chips or as a spread atop a lamb burger or flatbread. The blend of Mediterranean flavors in every bite triggers our taste buds for the meal ahead.

Roasted Red Pepper and Feta Dip (Htipiti)

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PB & J Bliss


On a stroll through the Flatiron District in New York while catching up with our friend, Taryn, she suggested making a pit stop at Birch Coffee to checkout a cute barrista and the rich roasted coffee. While chatting at the counter, our eyes caught sight of a delectable treat, a peanut butter and jelly brown rice crispy bar and we knew we had to sample one. We pulled and nibbled at the delectable square while walking over to Chelsea Market and were already thinking of ways to recreate the bar on our own. You really can’t beat a blend of salty, buttery nuts with sweet, syrupy preserved fruit. Here’s our take on it.

Peanut Butter and Jelly Crispy Brown Rice Bars

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A Slice of Arancini


Originating in Sicily and often coined “rice balls” in Italian-American eateries, arancini are the ultimate crispy, melty snack. The tennis ball-sized spheres of risotto are filled with ground meat and cheese, coated in breadcrumbs, deep-fried and served atop a pool of marinara sauce. The name is derived from the shape and color which is reminiscent of an orange, “arancia” in Italian.

While arancini are incredibly enjoyable as snacks, we decided to revamp the traditional, crunchy cheesy orbs and transform them into a savory tart.

Our Arancini Tart is an elegant auburn display that when sliced, reveals a decadent ragu–an impressive entree at any dinner party.

Arancini Tart

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Citrus and Cheese: Baked Feta with Thyme-Infused Candied Kumquats


We first discovered kumquats a few years ago, and were amazed that you could just pop the tiny, elliptical bright orange fruits into your mouth, rind and all. The unconventional citrus fruits have a tart pulp on the interior and sweet pith on the exterior. The contrasting flavors tantalize your taste buds in every bite. While often a rarity in grocery stores, we recommend you keep an eye out for them around the winter months and enjoy them whole, or as a standout in any tart, sweet syrup or puree.

For a quick and stunning hors d’oeuvre, we recommend thinly slicing the kumquats, and candying them over the stove with a touch of thyme. We then spoon the vibrant compote atop a block of baked feta cheese. The creamy, pungent, salty feta melts slightly in the oven and pairs perfectly with the super sweet kumquat topping. We spread the decorative melted cheese atop toasted sliced bread with a sprinkling of pleasantly spicy pink peppercorns.

Baked Feta with Thyme-Infused Candied Kumquats 

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