I heard this wonderful story on NPR Weekend Edition Sunday. It's vegetables. It's mediterranean. It sounded amazing and this is a picture I pinched from website.
It's Plenty, a new book by London chef Yotam Ottolenghi.
You can listen to the story or read it, too, and there are two recipes: Green Been Salad with Mustard Seeds and Tarragon; and, Burnt Eggplant with Tahini.
