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Janet Fletcher on Muck Rack

Janet Fletcher

Napa, United States
As seen in: The New York Times, Los Angeles Times, SFGate, AARP The Magazine, Bon Appetit, Epicurious, AARP, San Francisco Chronicle, SheKnows, MyRecipes and
Journalist and cookbook author. My beat? Local food and farmers' markets, home cooking, cheese, wine and beer, gardening.
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Articles

Whipped Feta Spread with Roasted Red Peppers and Scallions

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By Janet Fletcher
| Culture Cheese Verified
| Whipped Feta Spread with Roasted Red Peppers and Scallions The spicy Greek Feta dip, htipiti, usually comes with the ingredients already mixed together, but this “deconstructed” version, originally served at Apiri Greek Eatery in Heraklion, Crete, is just as delicious. Serve with crusty bread or pita, cucumber spears, and kalamata olives.
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The Ultimate Guide to the 10 Best Greek Cheese Meals You’ll Ever Eat

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By Janet Fletcher
| Culture Cheese Verified
Going to Greece? Don’t miss these cheesy dishes. On vacation in Greece last spring, I figured I would consume more than a few Greek salads. I had to feed my Feta addiction, after all. What surprised me was that most of those lovely, crunchy Greek salads I devoured didn’t include Feta at all. On the three islands I visited—Crete, Naxos, and Sifnos—Feta had a competitor. I’ve visited Greece multiple times, but this trip held so many cheesy surprises.
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Zucchini Carpaccio with Feta, Pine Nuts, and Mint

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By Janet Fletcher
| Culture Cheese Verified
| Zucchini Carpaccio with Feta, Pine Nuts, and Mint I had this dish at Omega3, a beachfront taverna in Platys Gialos, Sifnos, where it comes with a complimentary view of the Aegean. You can lay the zucchini slices flat on a platter rather than rolling them; the presentation isn’t quite as dramatic but the flavor is the same.
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