Xerotigana: Ikaria’s Honeyed Fried Dough Strips

Elsewhere in Greece, these delicate fried pastry strips are called diples (THEE-pless). We call them xerotigana on Ikaria and I have the most vivid memories of my dad, a chef, making these every Christmas. We used to have mounds of them layered precariously on platters and they’d disappear in the course of just a day […]
Classic Melomakarona

Great olive oil is what makes these classic Greek holiday cookies so healthy and delicious. To find a range of wonderful regional Greek oils, go to my online store here.
Braised Chicken with Feta & Olives

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Sautéed Quince

Quince is an ancient fruit that Greeks still cook. They prepare it in many of the same ways they cook potatoes.
Greek-Style Tuna Melt with Kasseri Cheese and Olives

Here’s a great, easy version of the classic American tuna melt, made with a local Greek canned tuna from the island of Alonissos, Kalamata olives, and taramosalata as the sandwich spread instead of mayonnaise. Serves 6 1 teaspoon commercial or homemade taramosalata or salmon roe spread 6 tablespoons extra-virgin Greek olive oil 1/3 cup chopped, […]
Raw Zucchini Salad w/ Mastiha Oil & Cretan Graviera Cheese

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Watermelon Feta Salad

Watch my latest e-how video of Watermelon-Feta salad… Watermelon Feta Basil Salad — powered by ehow
Mageiritsa–the Greek Easter Soup

Most Greeks the world over enjoy a hot bowl of mageiritsa soup after the midnight liturgy on the Saturday night before Easter. The soup, made with lamb or goat organ meats, is a perfect example of the home economy that characterizes the Greek cuisine.Nothing, in short, is wasted. The soup marks the end of the […]
Split Pea Puree with Shiitakes

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Saffron-Leek Pilafi Fritters

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