This recipe is inspired by the quasi-American culture that once predominated along the coastal towns of the Athenian Riviera, especially fun places like Glyfada, that had some of the best burger and meat joints in greater Athens. It’s my homage to that time, a clearly hybrid dish inspired by the classic Sloppy Joe, christened Yianni! […]
This classic recipe for simple floured-and-fried fresh fish belongs to the Athenian Riviera and beyond. It’s something we Greeks do at home all the time. All you need is small, fresh fish, a good heavy skillet, a little flour, olive and/or other oil for frying, and the temperament to withstand…the heat in the kitchen!
This retro-stuffed grilled calamari is a taverna classic and one often found in the seaside fish eateries along the Athenian Riviera. You can use frozen squid for this, but make sure the tubes are large enough to fill.
Greek island fish soup is always a delicious affair. Psarosoupa is one of the most comforting ways to serve fish. The creamy avgolemono finish brings everything together. You can make this with almost any tasty whole fish, large or small.
This is one of the most traditional and oldest recipes from the island of Mykonos, and one of the Aegean’s most delicious savory pies!
A wonderful and easy dish for delicious spring Sunday lunch or dinner. Artichokes and feta are great together. To find some of the artisinal Greek products you’ll need to make this, visit my online shop here, where you’ll discover a host of lovingly curated Greek ingredients.
Tsoureki and Vasilopita, Greek Easter and New Year’s breads respectively, make great French toast. Both these breads are similar to Challah in that they are fluffy and contain a lot of eggs. If you’re looking for a celebratory breakfast or just a great recipe for flavorful French toast, you’ll want to try this Greek recipe. Make sure to drizzle Greek honey over the top!
Mussels are a classic Greek meze, super easy to cook, and a very popular seafood component of the Mediterranean diet. Did you know that mussels have been farmed in Greece since ancient times? There are a few varieties of Greek mussels, mostly cultivated off the coasts of Northern Greece, and typically a little slimmer and […]
Cauliflower is one of my absolute favourite vegetables, but Greek recipes for this often misunderstood food tend toward the boiled, lemon-olive oil approach. Roasting it brings out so much incredible flavour. Dressing it up with tahini and capers, as this recipe does, catapults cauliflower from banality into stardom!
Greeks traditionally use tahini during periods of fasting as a replacement for olive oil and as a great source of calcium. Combining it with avocado in a creamy sauce is new Greek recipe, culled from tradition, of curse, but with a modern twist.