Rhodes-Style Grape Leaves Stuffed with Broad Beans and Bulgur
The most common vegetarian stuffed grape leaves in Greece call for rice and herbs. This is an old recipe from Rhodes and attests to the place of wheat in the old, traditional Greek diet, before rice became prevalent enough to be affordable on the every day table.Adapted from my latest book, My Greek Table – […]
Arugula Salad with Dried Figs, Wrinkled Olives and Pasteli
This is not a salad my grandmother would have ever dreamed of making! Arugula, called roka in Greek, is a favorite leafy green and is especially pungent and peppery when cultivated in the sunny dry climate that is Greece. This recipe is adapted from my latest book, My Greek Table, Authentic Flavors and Modern Home […]
Tomato Rice with a Modern Twist
The range of Greek vegetable-rice dishes covers all manner of seasonal ingredients. These recipes are more similar in texture to Italian risotti than to the pilafs (pilafi in Greek) of the East.This is one of my favorite go-to recipes when I want to create something that harks back to tradition but is modern, easy, and […]
Carrot Keftedes with Graviera & Cumin
Vegetable fritters, patties and keftedes abound in the Greek kitchen and regional variations are endless. Everything from Santorini tomatoes to wild greens to leeks and pulses are turned into fritters. These aromatic carrot keftedes are a break with tradition. They were born in the restaurant kitchen of Committee in Boston, where I am consulting chef. […]
Sautéed Spinach with Orange and Garlic
In the Mani, the southern part of the Peloponnese and one of the agriculturally poorest parts of the country, little else besides citrus and olive trees flourish. I sampled this humble dish in the home of a local cook many years ago and have made it countless times over the years. Oranges and olive oil […]
Whole Roasted Cauliflower with Feta and Greek Honey
This is divine. And dramatic. And easy. This dish is a thoroughly modern take on an often misunderstood vegetable, and calls into action two beloved Greek ingredients, feta and honey.
Bohemian Pastitsio
When a home cook like me works side by side with the chefs de cuisine at various Greek restaurants, all sorts of ideas germinate. Pastitsio, the classic baked pasta and meat dish, gets a breath of fresh air in this fun and easy recipe. I took the basic components of a classic pastitsio and turned […]
Cod Croquettes
Salt cod, or bakaliaros pastos, is sometimes referred to as the fish of the mountains. Cod is not native to the Mediterranean, but to the North Sea and Atlantic. Itinerant merchants would travel inland to sell preserved (salted or air-dried) cod and the tradition of cooking it has remained constant to this day. It is […]
Beet Salad
Beet salad, patzarosalata in Greek, is an all-time favorite. Earthy beets pair beautifully with garlic and the acidity of good vinegar. You’ll find this salad on tables everywhere, the perfect match to fish recipes like fried cod croquettes and retsina.
Shrimp with Retsina, Lemon, Pepper, and Coriander
Greece in the summer is about being outside, under a hot sun, near the water, sea salt spraying on the breeze and seafood sizzling nearby. The quaff of choice is often either a chilled glass of retsina or a glass of milky-white ouzo on ice, the perfect foil to smoky seafood, especially when marinated with […]
Walnut Skordalia (Garlic Dip)
This hearty, earthy skordalia, made dark with the addition of walnuts and red wine vinegar, is especially pungent. It is delicious with boiled or roasted beets.
Mashed Potatoes with Greek Feta and Yogurt
Everyone loves a great mashed potato recipe, the ultimate comfort food. This one, with Greek feta, yogurt and olive oil added to the potatoes, is a wonderful variation. It goes well with all sorts of comfort foods, especially tomato based stews.