B & G

A few weeks ago, my friends Brandy and Greg were married. I met Brandy in grad school and we bonded working together on a formidable assignment that involved reading the New York Times everyday for months, clipping articles on information policy, long nights typing and editing and one particularly delirious day spent running around Williamsburg trying to find a coffee shop with the rare combination of wireless internet, ready electrical outlets and the benevolence to allow bleary eyed graduate students sit for hours. (Hint... Atlas Cafe and Eat Records always fit this bill.)

Brandy had just met Greg at the beginning of the project and it's been a pleasure watching their relationship grow and bloom. They are both amazingly fun and creative individuals with generous, open hearts. Their wedding represented this, held in a loft in Greenpoint and with a DIY attitude that allowed friends and family to contribute. I made a couple of dishes for the dinner and fittingly enough, used a recipe culled from the New York Times.

This feta torte is surprisingly easy to make, rich and delicious. It involves folding sheets of paper thin phyllo dough into a bundt pan and then filling the torte with a rich filling of feta, romano, eggs and herbs. Then you just tuck the edges over to make the bottom of the torte and pour melted butter over the whole shebang, letting it trickle down the sides and coating the dough. As the torte is traditionally made for Greek Orthodox Easter, it seemed fitting to be made for another, special new beginning. Congratulations Brandy and Greg!

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