Outside of traveling and tasting throughout the Mediterranean region over the years, I learned much of what I know about Mediterranean cooking from Paula Wolfert. My copy of her cookbook, which goes by the same name, “Mediterranean Cooking,” is dogeared, stained and tattered. I consider this to be a tribute to Paula and her excellent cookbook with authentic recipes from all of the countries in Europe and the Middle East that are part of the rich and varied Mediterranean region.
I love stuffed vegetables or “dolma” with a middle eastern twist. These cold stuffed tomatoes can be served at room temperature or a little warm. Great as a do-ahead side for a party, or a lunch or dinner vegetarian entree.
Comments are closed.