Red mullet is arguably one of the Aegean’s most characteristic fish. Typically, it is pan-fried. This island dish, however, calls for cooking it in tomato and caper sauce, the latter a mainstay in the culinary heritage of many arid Cycladic islands. This recipe originally appeared in my book, Aegean Cuisine (KETA publishers).
One of the great meze recipes of Mykonos is this summer bread and cheese dish.
Add a Greek touch full of flavor to your burgers: feta! A very easy and delicious recipe, that the whole family will love!
These grilled eggplant-feta terrines are great for a barbecue party!
Ikaria’s potato salad is an island favorite.
Purslane, a weed many of us have growing in our gardens, is one of the healthiest foods on the planet.
Makes 4 servings For the Marinade: 2 tablespoons coarse salt Freshly ground black pepper to taste 2 tablespoons Greek dried oregano 2 tablespoons minced garlic ½ cup extra-virgin olive oil 1/3 cup fresh strained lemon juice 2 1/2 pounds boneless lamb leg or shoulder, cut into 1 ½- inch cubes (There should be about 16 […]
Here’s a great meze for Dad! This is the kind of dish Greek guys love to eat when enjoying a glass of wine with their buddies at the local taverna!
Three great Greek salads, with cranberry beans, tuna-yogurt, and taboule, filled with great nutrition and taste.
Turn an ordinary Greek salad into a surprisingly sating vegetarian sandwich!