This Traditional Greek Rice Pudding (Rizogalo) comes straight from my book, Athens: Food, Stories, Love, and is inspired by the iconic sweet shops of Athens—think Varsos in Kifissia and Stani near Omonoia Square. It’s lush and creamy, yet beautifully simple, blending rice, milk, sugar, lemon zest, and vanilla for a nostalgic dessert dusted with […]
Cycladic Eggs on Toast is a breakfast homage to the simple luxury and soulful flavors found at the café in Athens’ renowned Cycladic Museum, a beloved spot in Kolonaki. Drawing inspiration from classic Greek island ingredients—fresh goat and sheep’s milk cheeses, capers, juicy tomato, and kritamo (sea fennel)—this recipe delivers a taste of the […]
This Greek Arugula and Chickpea Salad with Tahini Ladolemono brings together the best of modern Athens, reimagining traditional Mediterranean ingredients in a fresh, nutrient-packed way. Featured in my cookbook Athens: Food, Stories, Love, this wholesome salad combines peppery baby arugula, protein-rich chickpeas, wrinkled Greek throumbes olives, and hard-boiled eggs, all bound by a creamy […]
This Sweet Potato Saganaki with Sausage is a favorite from my book Athens: Food, Stories, Love (St. Martin’s Press), where I explore the evolution of Greek cuisine in today’s Athens. Chefs are reimagining saganaki—traditionally a cheese meze—as a vegetable-driven skillet dish, like this one with sweet potatoes, sausage, leeks, garlic, and Greek oregano. Savory, […]