Main Ingredient Recipes
Giant beans, aka gigantes (GHEE-ghan-tez), are a classic Greek ingredient and popular in Greek recipes from every part of the country. This Greek bean recipe is inspired by the delicious traditions of Messinia, in the Peloponnese, where beans and greens are often cooked together with a generous amount of local extra virgin Greek olive oil, […]
Tsimbites means pinched in Greek, as in the pinched pastry that decoratively cloaks these delicious sweet Greek cheesecakes from the Cycladic island of Tinos. They are one of the most unique Greek recipes in the Aegean islands.
Many popular Greek recipes for fish call for the beloved red mullet, aka barbouni in Greek. This easy Greek island fish recipe is from the Cyclades, and is enjoyed in Tinos, Andros and other places throughout the area.
Inspired by the Athens Riviera, I love to cook hybrid, fun and/or contemporary versions of Greek recipes and American classics. This one combines my two sides, Greek and American, and the result is a macaroni and cheese that gets everyone eating their spinach!
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 rustic pasta dish calls for a sprinkling of dried rusk crumbs and speaks to the ingenuity of Greek island cooks, who used this simple technique to mimic the texture of ground meat. The recipe dates to older, poorer times, but it’s still delicious and a vegetarian’s delight!
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!