The Essential New York Times Cookbook: Classic Recipes for a New Century
Pasta with Yogurt and Caramelized Onions, from Kassos
Page 341
Cuisine: Greek | Course Type: Main Courses
(2 reviews)
Tags: challenge chapter 7 2001
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kateq from annapolis, md
I am surprised that Queezle Sister did not enjoy this dish. This is another old favorite of mine. I think the issue is with the onions--my experience has been that the onions are golden brown in about half an hour. I give this a four rather than a five because I think that texturally, the dish as written is lacking. I have added caramelized onions in the Latin style--very crispy and salty--as a sprinkling atop the dish-- and I think this solves the problem.
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