Becky Luigart-Stayner

Sephardic Jews have culinary roots throughout the Mediterranean. This company-worthy dinner highlights the bright, sunny flavors of Spain, Turkey, and Morocco. (Serves 8)
Leek and Potato Fritters with Lemon-Cumin Yogurt
Romaine Salad with Oranges and Pine Nuts
Roasted Chicken with Lemons and Thyme
Bulgur Salad with Lemon Vinaigrette
Pear-Walnut Cake with Honey-Orange Syrup

October 19, 2007

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