George Azzi’s Favorites

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Cutting this colorful mixture of vegetables into thin strips is the key to the quick cooking time and makes the vegetable an easy snack or light meal. Canned pinto beans, rinsed and drained, take the lengthy preparation element out of preparing the dried variety. Continue »
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The storming of the prison or Bastille in Paris on July 14, 1789 sparked the French Revolution, and that event is widely recognized as the beginning of the end of the monarchy. Le quatorze juillet (14 July)—or Bastille Day as we say in English—is a public holiday celebrated with outdoor festivals in many cities worldwide. Along with the music and dancing, great French food and wine are a major part of the merriment. Continue »
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If you've ever visited an Italian market and wondered what the dried fish "salt cod"—also known as baccalá—is used for, you wouldn't be alone. What good could come from a fish as dry as a wooden plank? If you were in a Mediterranean market in Italy, France, Spain, or Greece, you'd know exactly what good comes from that dried plank of fish. Salt cod has been on Mediterranean menus since the 1200s, when the long-term preservation of fish, canning, and refrigeration were not yet invented. It's dry and smells fishy—characteristics you wouldn't want in fresh fish—but with salt cod, it's... Continue »
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In 1970, the first Earth Day was organized to promote environmental awareness and encourage stewardship of our natural resources. That first, massive grassroots movement by student demonstrators, schools and communities, began with Senator Gaylord Nelson's efforts to put environmental concerns on the political agenda. Never before has the state of our environment been more important. More than ever, Americans are making smarter choices to help keep Mother Earth "green." From recycling to choosing cleaner energy sources to buying organic and sustainable local produce, we're making small steps to help the environment. Early spring is a great time to "go green"... Continue »
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As any pot pie lover will tell you, it's a bittersweet moment when you first plunge into that golden brown crust. Spoiling the golden perfection of that top-crust seems almost selfish, but the rich payoff just beneath the surface is worth it. That first burst of steam from the flaky crust, a glimpse of bright orange carrots, tender morsels of turkey buoyed in the creamiest sauce – it's warm and satisfying, and you haven't even tasted it yet. The enduring appeal of pot pies in American cuisine is not surprising. Pot pies are quick and easy one-dish meals and, more... Continue »