The Daily Dish

BetterRecipes : better recipes - better meals

Grilled Halloumi and Fennel Salad

1 Comment | Written on July 30, 2014 at 5:00 am , by

At this point in the summer, you have probably grilled just about everything.   But have you tried grilling cheese?

Halloumi is a firm cheese with a high melting point, so it can be fried or grilled.  In this recipe, grilled halloumi is combined with grilled fennel to create an impressive appetizer salad.

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Grilled Zucchini and Chickpea Salad

1 Comment | Written on July 29, 2014 at 5:00 am , by

This salad feels like summertime in a bowl.  There is an abundance of zucchini this time of year, and I am always on the lookout for new ways to prepare meals on the grill.   It makes and elegant and healthy side dish for summer fare, or even just simple lunch that can be enjoyed right out of the fridge.

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How to Make Homemade Greek Yogurt

1 Comment | Written on July 28, 2014 at 5:00 am , by

Rich, thick and creamy Greek yogurt.  I am obsessed with it and given its rise in popularity over the past few years, I am guessing many of you are as well.  However, there is no doubt it can get pricy in the grocery store.

That’s why I set out to find a way to make my own Greek yogurt from scratch at home!

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Spaghetti and Vegetable “Noodles”

No Comments | Written on July 26, 2014 at 5:00 am , by

By now most of us know that a serving size of pasta is much smaller than what we tend to put on our plates.  So how do you indulge in a big bowl of pasta without throwing your diet off track?  Supplement your spaghetti with vegetable “noodles!”

Nowadays it is easier than ever to bulk up your plate with veggies using the popular “spiralizer” tools now on the market.  Really, its just a fancy way of cutting your favorite vegetables into noodle ribbons so they can be easily tossed into your favorite dishes.  Why not make your big bowl of spaghetti half pasta and half vegetables?  Your waistline will thank you!

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Chocolate Hazelnut Biscotti

No Comments | Written on July 25, 2014 at 5:00 am , by

I have always had the theory that biscotti were the perfect little treat.  It’s essentially a cookie, yet totally acceptable for breakfast.  Having an afternoon coffee break?  So much better with biscotti.  How about a little something sweet after dinner?  The answer is once again biscotti.

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White Bean Bruschetta

1 Comment | Written on July 24, 2014 at 5:00 am , by

One of my favorite go-to restaurants in New York City is Mario Batali’s Otto in the Village.   It’s casual yet every dish is made with high-quality ingredients.  Best of all, it is right down the street from my sister’s apartment, so its an easy choice when we are craving Italian.

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Avgolemono Soup

1 Comment | Written on July 23, 2014 at 5:00 am , by

Avgolemono Soup – an egg and lemon chicken broth soup, seems to pop up on diner menus all across New York City.  The emulsion of the egg and citrus thicken the broth into a a tart and creamy soup with bits of orzo pasta floating in each spoonful.

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Cherry Crisp

No Comments | Written on July 22, 2014 at 5:00 am , by

As I walked into Whole Foods this week, a display of glistening ruby red cherries called my name.

I picked up a package, not knowing what I would do with this beautiful fruit.  Maybe I would enjoy them straight out of the bag, maybe would make a jam.  I had all the ingredients on hand to make a crisp and voila!  Summertime dessert is served.

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Israeli Couscous Salad

No Comments | Written on July 21, 2014 at 5:00 am , by

On busy weekdays, I like to have ready made lunch choices in the refrigerator.   That way when I am working on a project or coming back from running errands, I don’t have to worry about cooking.

Cold salads are a great choice and I have recently become a big fan of Israeli couscous, also known as pearl couscous.  These little pasta balls are much larger than the fine couscous you might be familiar with from North African cuisines.

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Pink Sangria for a Picnic in the Park

No Comments | Written on July 17, 2014 at 5:00 am , by

It is a proven, scientific fact that this refreshing summertime beverage tastes better when served in a canning jar.

Ok, that might not exactly be true, but it does make it much easier to take this Pink Sangria on a picnic!

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