Main Ingredient Recipes
This Grec-Mex Quinoa Salad with Kalamata olives and Greek honey is a great example of how two entirely different culinary traditions can meld with harmony! Quinoa is a relatively new grain on the Greek table, but for those looking for hearty gluten-free options when making a filling and tasty salad, it's a great choice and […]
In the vast majority of recipes in this ongoing collection, I’ve steered clear of refined sugar as an ingredient. But the truth is that some of the most traditional preparations on Ikaria and elsewhere in Greece are the fruits, nuts, and young vegetables preserved in sugar syrup called glyka tou koutaliou. or spoon sweets. Vyssino, […]
Spanakorizo, or spinach rice, is one of the great Greek-diet plant-based main courses! It speaks the language of a perfect Mediterranean diet recipe because it has all the right components: extra virgin Greek olive oil, greens, in this case spinach, a grain (rice), and a vibrant, fresh flavor profile thanks to the addition of ouzo, […]
PERFECT SCRAMBLED EGGS EVERY TIME Two tools will help you consistently prepare the perfect scrambled eggs: a non-stick pack and a rubber spatula. If you’re preparing 2-4 eggs, even a small non-stick pan will work best. Why a rubber spatula and not a metal or wooden spoon? A metal spatula will scratch your non-stick pan, […]
I love a great egg salad sandwich! This one, mixed with ripe avocado, extra virgin Greek olive oil, Greek yogurt, and herbs, and served either as a sandwich on whole grain bread or nestled in a classic pita wrap makes for an easy breakfast, brunch, lunch or quick dinner option, a brown-bag gem, and a […]
This recipe for Yemista me Thalassina, or peppers and tomatoes stuffed with seafood, turns the ordinary into the extraordinary! You can use any combination of seafood you like. Yemista, or stuffed peppers and tomatoes, are, of course, a Greek diet and Mediterranean diet classic, especially during periods of fasting and in the summer when tomatoes […]
Sweet cheese-filled pastries abound all over the Greek islands and are mainly Easter specialties. Melitinia hail from Santorini and from Tinos.
This lemony fresh cod and chickpea stew will have you coming back for more and dipping great crusty sourdough bread into all the thick lemony pan juices! It’s filling, healthy, easy to make and nutritious, a great example of the many ways beans and legumes are used in the traditional Greek kitchen. It’s a recipe […]
Roasted leg of lamb is a Greek classic, one of the most iconic recipes in the whole repertoire of Greek cuisine, and one played out millions of times over Easter, too. Greek lamb recipes are among the most popular in the world. This recipe, adapted from my very first book, The Food and Wine of […]