Last year I spent some time on Kea, a completely un-touristy Greek island off the coast of Athens. I went to spend a week cooking with Aglaia Kremezi, a thoughtful cook and talented teacher of Mediterranean cuisine. She had just finished the manuscript for a vegetarian cookbook and so many of the dishes I learned came from that body of work. My stained photocopied recipes and frayed notes from that trip have occupied a permanent place in my kitchen ever since that trip.
Mediterranean Vegetarian Feasts just came out and so I'm using it to plan my Thanksgiving meal. Without a doubt, I'll be featuring this flatbread topped with dried figs, tangy Roquefort cheese, and rosemary, which I first encountered back in her outdoor stone kitchen.