Quick Ladenia Milou (Olive Oil Flatbread from Milos)
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. […]
Bertes me Capari (Tomato Paste-Caper Dip) on Bruschetta
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.
Santorini Caper Topping (Kaparokoumba)
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.
Favokeftedes (Yellow Split Pea Patties)
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 […]
Ladenia – Vegan Pizza-Style Flatbread from Milos and Kimolos
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 Milos. 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. To find some of the […]
Crispy Cod Pita Wrap with Yogurt Tartar Sauce
Move over gyro! This easy crispy cod sandwich will turn even the most hardened carnivore into a fish lover. You can make it with any firm-fleshed fish that stands up well to batter and hot oil. Makes a great weekend lunch! To find some of the artisinal Greek products you’ll need to make this, visit […]
Paximadia, Bread Rusks
Paximadia — rusks — have a long and storied history in Greece. Paximadia more or less as we know them today derive from the ancient Greek dipyros, which means twice-baked, essentially a savory biscuit. The rusks are called paximadia after a Byzantine monk named Paximus, who improved on the ancient recipe leaving a legacy that […]
Zucchini Sticks from Ikaria
These Ikaria-style zucchini sticks are whimsically called maridaki, the Greek word for smelts, because smelts, long and slim, are typically floured and fried just like these little sticks. They’re great. 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 […]
Seared Octopus on Avocado Toast
Greeks own grilled octopus! Here is one of my favorite ways to make it indoors. It pairs beautifully with avocado toast and the colors are stunning, too! For the olive oil, balsamic and Greek oregano you need for this recipe, shop here.
Shrimp Saganaki Sandwich with Feta, Olives, & Ouzo
A Greek recipe to match the much-loved lobster roll? Oh yes! And it's for a Greek hero… filled with shrimp saganaki!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.
Greek-Style Ouzo-Greek-Balsamic-Mustard Glazed Chicken Wings
You can use this glaze for ribs and roasted whole chicken or Cornish game hens, too. 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.
Potato Skins Stuffed with Charred Broccoli, Feta, and Greek Yogurt
Tater skins stuffed with charred broccoli, Greek yogurt, a bit of lovely Greek mustard, feta and sautéed onions and garlic…how can you go wrong! Drink a glass of white wine from Monemvassia in the Peloponnese with this. To find some of the Greek specialties called for in this recipe, visit my online shop!