Snack Recipes
This Froutalia Omelet is surely one of the great regional Greek egg dishes, and a specialty of Andros and Tinos. Basically, it is a thick, slowly-cooked (stovetop) omelet filled with potatoes and local sausage.
Traditional pita kaisarias is a seductive combination of spicy pasturma, a cured beef seasoned with fenugreek and other spices, tomatoes and mild kasseri cheese all wrapped between flaky layers of buttery phyllo. I’ve made a quick version of this delicious meze, using prepared phyllo cups and the same filling. It’s a great party dish or […]
The tangle of zucchini that overflows in Greek summer gardens means that all over the country the number of regional recipes is mind-boggling. Savory pies filled with zucchini are just one category of dishes that call for this summer creeper! There are literally dozens of savory pies filled with zucchini, all slightly varied from place […]
The salty, briny flavor of feta goes surprisingly well with honey, a combination that contemporary Greek chefs have been experimenting with for about the last decade. This recipe is a variation on several cheese-based specialties that are traditional Greek mezedes.One of those specialties is saganaki, its most common iteration the pan-fried cheese that is a […]
Did the ancient Greeks invent the concept of dips? That may very well be true! No, “dip” isn’t a Greek word (!), but opson is, and it refers to the relish that was savored with wheat or barley bread.This recipe, for beetroot hummus, comes from my work as consulting chef at Committee Ouzerie in Boston […]
As a kid of the 1970s, I grew up on pizza muffins! They were my favorite afternoon snack and among the first experiences I had “cooking.” I’ve reworked the concept here using pita bread, fresh tomatoes and feta cheese, a trio made in heaven. This makes for a great snack no matter what time of […]
These lovely little open-faced tomato and onion pies, called ladenia, are almost like pizza and make for what is arguably the best-known dish on the islands of Milos and Kimolos. They are typically made and sold by local bread bakers. Served with a fresh greens salad they make a great light lunch or buffet dish. […]
The simplest of dishes like this one, which is essentially nothing more than tomato paste mixed with capers and olive oil, rely on the best ingredients. In this case, the tomato products and capers from the volcanic terroire of Santorini, one of Greece’s most unique islands and major tourist destinations.
This classic caper topping is a signature dish of Santorini and nearby Therasia, but the combination of capers and fava is savored all over the Cyclades.
It’s difficult to choose one recipe among the many for yellow split peas throughout the Cyclades and Dodecanese. The small yellow legume is a local hero, the stuff of sustenance but also of imagination; despite its humble nature it has become the main ingredient in countless local specialties, married with herbs and spices such as […]