I promise you that the Spanakopita Baked Potatoes from the Foods that Unite Us episode, in Season 4 of My Greek Table, will become a family favorite. You might find yourself making these for a tailgate party, dinner party or holiday table. You can serve it as a separate course, i.e. a starter, and pair […]
In the Foods that Unite Us episode of My Greek Table, Season 4, Grek-Mex Chicken Fajitas is a favorite recipe mostly because the marriage of Greek and Mexican cuisines is becoming all the more popular in Athens. The two culinary traditions, despite being on opposite sides of the globe, complement each other beautifully. This recipe […]
In My Greek Table, Season 4, the Foods that Unite Us episode includes this delicious hybrid recipe for Soba Noodles with Tahini and Shrimp. There is a burgeoning Japanese-Greek culinary scene in Athens, and it’s exciting to see and taste. Pairing this with Greek wine proved to be fun and delicious, too! I chose a […]
Huevos Haminados – slow-cooked eggs in onion skins – is one of the most storied Sephardic recipes from Thessaloniki. These eggs are cooked for hours over onion skins and with Greek coffee and a few other ingredients so that they acquire a deep brown color. This is by far one of the great, traditional recipes […]
Eggplant with meatballs in tomato sauce is a luscious, easy recipe that I learned from my friend Hella Matalon, a prominent member of the Jewish community of Thessaloniki. If you can’t find the Florina red pepper, a long, sweet fleshy pepper, you can use any sweet fresh red pepper for this dish.
Walnuts inform much of the Sephardic cooking of Thessaloniki. This meatball with walnut sauce recipe called Keftes de Nogada is surprisingly simple yet a very delicious and satisfying way to serve one of the world’s great comfort foods. It is a classic of Thessaloniki’s Sephardic community.
Ioannina-style baklava is unique. It is basically baklava filled with a combination of nuts and torn up kataifi pastry (the strands that look like angel hair or shredded wheat). It’s a classic of Ioannina, the capital of Epirus, and one of the best-known desserts in Greece. This recipe has been reworked slightly from the original […]
This feta cheese skillet pie, aka tiganopita, is a classic recipe from the cuisine of Epirusand something I prepared with great pleasure on My Greek Table, Season 4. It is almost like a pancake. It is easy to prepare and makes a great snack, breakfast food, light lunch with a good Greek salad, and a […]
Slow, clay-baked lamb, long a tradition in the cuisine of Epirus, is one of the best ways to ensure a delicious, succulent end result and a lamb dish that will bring you back for more. The presentation, with the dish secured closed with a rope of dough you’ve got to crack open before serving, is […]
This recipe for Greek Salad in a Jar with Chickpeas, Spinach, Feta and Pomegranate is probably one of countless Greek salad variations you can stuff into a jar! You can use good quality canned, drained chickpeas for this, but make sure the spinach is fresh and the cheese is real Greek feta and not an […]