KTTK Team

Kees To The Kitchen is rebooting in…3,2,1!

Friends, we haven't seen you in so long! It's time we got together again. It's been six years since our last post and lots has...

Aspen Food & Wine 2015

  We're at Aspen Food & Wine 2015! Who are we seeing? Marcus Samuelsson, Dana Cowin, David Chang and more. Three days of non-stop...

Lemony Pasta with Fava, Dandelion and Mint

Here's a delicious recipe inspired by the spring flavors of Sicily -fava beans, wild greens and mint all of which thrive on this rocky, rugged...

Watermelon Granita

We've made this granita with both honeydew and watermelon. Both were equally good, so we recommend using whichever melon is your favorite. Our version,...

Watermelon Salad With Feta and Pine Nuts

Watermelon doesn't have to be boring. Or sticky. Or even involve seeds. In this recipe, watermelon provides a cool, refreshing base that lets the...

Greek Chickpea Soup (Revithada)

This brothy soup hails from the sunny, tiny and WARM Aegean island of Sifnos. (While the rest of us are shivering, it had a...

Spiced Greek Chicken With Peppers

For the next couple of months, we're exploring Greek cuisine and culture using the recipes and wisdom of part-time Greece, part-time New York resident,...

Gluten Free Cookbook Club- February

Hello, fellow Fresh Approach Gluten Free Cookbook Club members! Don't know about you Thursday people, but on Wednesday we had a delicious meal. Not one...

We’re Going Greek

Everybody who's been to a Greek restaurant knows moussaka, cucumber salad and baklava. But real Greek cooking is so much more. Have you ever heard...

Mexican Street Food at Haven’s Kitchen

Wait a second. Why did I have to travel 1500 miles to have of the best Mexican food I've ever tasted? Jessalyn, I and a bunch...

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