Springtime in Turkey and Greece; May 5, 2013

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10:00 am – 11:00 am

Tante Marie's Cooking School

The roots of the cooking of Turkey, Greece, and the other Mediterranean countries are in the foods of the seasons. Cooks in these countries use vegetables and fruits when they are freshly grown; grains and legumes for health; and treat meat like a condiment rather than the main event — to create healthful dishes that are bursting with flavor. Here you can spend a day in Tante Marie’s kitchens cooking dishes such as Saffron-Perfumed Mussel Soup; Zucchini Cakes with Mint-Yogurt Sauce; Sauté of Chicken in Paprika-Laced Walnut Sauce; Roasted Eggplants Stuffed with Lamb, Tomatoes, Sweet Peppers and Herbs; Sweet Green Pea and Feta Salad; and Sweet Saffron Rice Pudding with Pistachios and Almonds.