One of the things I love to do is explore all the really great food and cooking blogs out there, and one of my very favorites is called "Bitten." It is written by the amazing Mark Bittman, and appears on the New York Times website. It is a fascinating collection of recipes, food articles, with various guest writers and tons of commentary from the community reading the different articles...basically an all-out love-fest of good food. I check on it regularly and am never ever disappointed. INTIMIDATED, maybe, but not disappointed.
Last week Mark ran an article that included a recipe for Greek-Style Nachos, and it is one of those recipes that makes you smack yourself on the side of the head and say, "why didn't I think of that??" It takes the basic nacho approach -- foundation of chips topped with meat, veggies and cheese -- but the chips are made of pita, the meat is lamb and the cheese is a feta-yogurt-mint blend. Yum, yum, yum, yum, yum. Yum. Quick, fun and unexpected.
If you aren't familiar with Mark's cookbooks, you should know that he wrote one of my favorite general resource cookbooks ever, called HOW TO COOK EVERYTHING. And it pretty much is exactly that. Take a look here:
And if you want to check out Mark's rocking great blog Bitten, take a look here. (But don't forget to come back to mine. Fair is fair.)
Where I notice he just posted an article on Cold Sesame Noodles, which I already have five different recipes for, but because I worship at his feet I will be trying HIS.
And if you want to try his Greek Nachos, here you go:
Just remember who your friends are, and come back to me when you are done making friends with Mark. Because tomorrow I am making Mexican Tuna Salad, and last I checked, he hasn't caught up with me on that one yet!
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