Beet Keftedes and Lemon-Mint Tzatziki
I’ve served up variations of this made-in-heaven combo at Committee, the meze restaurant in Boston where I am consulting chef.
Limnos Style Pasta with Eggplant Sauce / Pseftopetino tis Limnou
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Walnut Fritters/Keftedes from Northern Greece
There are so many dishes in the Greek kitchen that use unusual but completely natural ingredients as a substitute for meat. Walnuts for example, are often a replacement for ground meat in keftedes (meatballs) and even a few savory pies. This dish is part of the Vlachs cooking, a once-itinerant culture of shepherds who roamed […]
Ikaria Cornmeal Pie with Dried Fruits, Olive Oil, and Greek Yogurt – Bobota
I’ve made this traditional Ikarian dessert in the most elegant restaurant settings in New York City.
Baked Salmon with Feta-Almond Crust, Over Briam
Feta, almonds, basil, ginger, garlic and red peppercorns top this easy baked salmon dish. Serve it with a late-summer briam (roasted vegetables). For a lovingly curated array of Greek ingredients to pair with this recipe, check out my online store here.
Pleated Feta Filo Pie
Buttery, satisfying and just a little over the top, this is one of the many cheesepie recipes I find irresistible. For a lovingly curated array of Greek ingredients to pair with this recipe, check out my online store here.
Swordfish Souvlaki with Lemon-Olive Marinade
I have memories of this dish that seem to go back forever, from Sunday outings to the Greek tavernas in Astoria when I was a child and to countless meals in seaside tavernas in Greece. You can substitute the swordfish with any firm-fleshed fish in this recipe. Check out my online store for the olives, […]
Pepper-Tomato Flatbread with Mastiha
This wonderful Greek recipe hails from a few Cycladic Islands but I've addedmy own twist, with a sprinkling of mastiha, the resinous spice from the island of Chios. Flatbreads topped with tomatoes, onions, herbs and more are a specialty in the bakeries on Milos and Kimolos. This Greek open-faced savory pie stands up to pizza […]
Mastiha-Flavored Panacotta
If you can’t find this rare, delicious spoon sweet, you can top the panna cotta with any Greek spoon sweet, called glyka tou koutaliou, which you can find, together with a lovingly curated array of Greek ingredients on my online store here.citrus-flavored Greek fruit preserve or with fresh fruit and a drizzling of honey.
Squid Ink Risotto with Mastiha Liqueur
This black risotto is a Mediterranean classic, one of the most elegant and exotic dishes in all the region’s repertoire, made even more so with the subtle use of Mastiha.
Tagliatelles with Shaved Greek Botargo
Botargo, or avgotaraho, has been a luxurious local food since at least the Byzantine era. Most Greek avgotaraho comes from the marshlands on the western coast of mainland Greece. This pasta dish is exquisite and very simple to prepare.
Pomegranate-Arugula Salad
This salad will bejewel any table! For a lovingly curated array of Greek ingredients to pair with this recipe, check out my online store here.