Lemon, Love & Olive Oil

In her newest cookbook, Stone (Cooking for Artists) explores her Greek heritage. She starts by filling the pantry with standards like feta and extra virgin olive oil. Interspersed between the recipes are remembrances of her career in cooking, along with color photos. Stone’s recipes aren’t only Greek; they also include Persian dishes that take on a Greek touch (sabzi khardan, a side dish of herbs and feta; Persian figs with cardamom and rosewater). Other entries include a handy recipe for tzatziki; fasolada (a traditional Greek white bean stew); kounoupidi yiahni (braised cauliflower with tomatoes and olive oil); and papparadelle with chickpeas, lemon, and toasted walnuts. There are even Greek French fries. Portokalopita syrup–soaked orange phyllo cake pudding rounds things out for dessert. Stone’s recipes are fairly simple and straightforward, and the beautiful photographs of her family and each recipe add a personal touch.