Saganaki, named for the two-handled pan that was part of the kitchen panoply of every Greek from Asia Minor, made its way into Greece proper with their arrival in 1922. Now, it’s the poster boy for Greek meze. Who can resist melted cheese… For those of you used to seeing this flambeed, feel free to do it! Just pull the skillet off the stove and keep away from your face. Add a shot of Metaxa brandy, ouzo, or another liqueur of your choosing and light. As soon as the alcohol burns off, serve.
These traditional pies, so called “poor”, are in fact full of flavor and exceptionally healthy. They are one of the most popular, traditional foods of Ikaria.
East meets West in this spicy Anatolian-flavored chick-pea stew.
A simple winter recipe with sautéed wild greens from Corfu. The secret is in the olive oil. Go for the best Greek olive oils, which you can find on my online store here.
This is probably the best known snail dish in Crete and a meze par excellence for either wine or tsikouthia (fire water). It is also the only recipe that does not call for blanching the snails before cooking them. There are two stories regarding the provenance of the name: according to some Cretan cooks, it […]
This Greek recipe is a great vegan or vegetarian main course, originally from the northern Greek province of Thrace, where the food is a little spicier than it is elsewhere in Greece. You can also serve this Greek rice recipe as a side dish for grilled meat, chicken, and game. It’s great with duck and […]
Beans are a New World product but bean soup. fasolada in Greek, is Greece’s national dish! Greek herbs and great Greek olive oil will make this hearty soup even more delicious. Find them both on my online store here.
Try this easy Greek pasta salad. It makes a great last-minute dinner choice. It’s tangy thanks to the salami, Greek cheeses, olives, and oregano.
Rock or Sea Samphire, called kritamo in Greek, grows wild along the coasts of Ikaria and elsewhere. Pickled, it is a great meze for ouzo.
Greek-style tuna melt includes Greek sheep’s milk cheeses and a little bit of taramosalata, the famous Greek fish roe dip.
