Before rice became a common grain in Greece, wheat and all its manifestations, in the form of bulgur, trahana, the local pasta, matsi, and more were the staples by default. Today all over Greece, Greek recipes for fish soup almost universally call for rice. This old Ikarian recipe, from my Ikaria book, however, calls for […]
The Greek recipe for a tangy dip is based on some of the most authentic, regional, and ancient Greek ingredients, such as mastiha Chiou, Florina red peppers, and extra virgin Greek olive oil. Serve it with Greek paximadia or crisp raw vegetables.
From luscious stews to delicately flavored stuffed vegetables to soups and salads and pilafs, Greek cookery is rife with meatless meals. It’s hard to think of a cuisine so closely associated with dishes like spit-roasted goat and lamb and skewered kebabs as having a strong vegetarian tradition. Yet the penchant for pulses, vegetables, and grains […]
Greek wines are the perfect quaff for the grazing style of meze eating. Learn how to pair them with a variety of tasty Greek treats meant to be savored and shared.
It would be hard to imagine the Greek meze table without a few slightly charred, smoky grilled octopus tentacles. This classic Greek recipe is perfect if you’re looking for something beyond burgers to throw on the grill. A little extra virgin Greek olive oil, Greek oregano and Santorini capers finish the dish! Try it with […]
Who says a grilled cheese sandwich has to contain bread?! This fun Mediterranean Diet recipe is inspired by a very traditional Greek island dish for squash cooked in layers in a skillet with onions, cheese and tomatoes. I’ve transformed the idea into a sandwich, without tomatoes. You can use zucchini, pumpkin, calabasa, or any other […]
Greek yogurt finds yet another use in this tasty leftover chicken or turkey salad sandwich made even tastier with the addition of caramelized onions. Tart yogurt and sweet caramelized onions are a combination found in several of the Dodecanese islands, usually tossed together over pasta. It’s an intoxicating mix and yet another example of how […]
In some parts of Northern Greece, there are similar Greek recipes for pies made with cornmeal or with greens instead of zucchini. Basically, the idea is to make a thick batter and to bake that in a well-oiled large baking pan. The final pie should be about 2 ½ cm (1-inch) thick.
Not your typical pastitsio or your typical sandwich, that’s for sure! This construction takes a little time but it’s fun to make, looks great and will definitely draw a few ooohhs and aahhhs at the table. It’s one of my new favorite Sunday brunch treats.
Avocados have one over Greek cooking and become a part of the Mediterranean Diet. This Greek recipe is definitely a hybrid, one inspired by all the wonderful Mexican cooks I have worked with in kitchens all over the U.S. I like to call this one small paean to “Grecque-Mex” cuisine!