Category: Main Ingredient

Gilthead Bream (Tsipoura) Roasted with Fennel and Tomatoes

Gilthead bream, tsipoura, is one of the great fish of the Aegean and also one of the most popular and important Greek farmed fish. 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.

Rice Croquettes with Saffron, Peas and Ground Beef

These lovely rice croquettes could be a midweek meal or an excellent Greek meze. 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 Rice Pilaf with Leeks and Saffron

Leek rice is one of the great vegetable rice main courses in the Greek kitchen. It’s also a wonderful bed or accompaniment for protein, such as grilled salmon or Greek branzino, grilled chicken, and more. You can skip the cheese and make this a totally vegan and/or Lenten dish. To find some of the artisinal […]

Cretan Chick Pea Soup with Cod

Although this soup is traditionally made in and around Rethymnon on the feast day of St. Eleftherios, on December 15th, it’s wonderful any time of the year, and especially in cold weather.

Whole Wheat Pasta with Cauliflower, Oranges, Walnuts, & Rosemary

I love to take misunderstood and underappreciated veggies like cauliflower and turn them into something delicious. This recipe is a great example! For a lovingly curated array of Greek ingredients to pair with this recipe, check out my online store here.

Feta Saganaki with Aegina Pistachios and Mastiha

Saganaki is a classic Greek Meze, often perfumed with alcohol or with a crust of nuts and/or sesame. Here Mastiha combined with pistachios give this saganaki recipe a delicious twist. You can buy Aegina pistachios here.

Whole Wheat Lemon Pound Cake with Greek Yogurt & Olive Oil

This is the easiest cake to make. Basically it requires mixing all the ingredients together at once then baking in a loaf pan. It was the first cake my own kids learned to make and it’s often breakfast in our home! Make sure to use great extra-virgin Greek olive oil, which you can find on […]

Clay-Baked Lamb in a Greek-Yogurt Crust

In the northern parts of Greece, all sorts of meats, from chicken to savory meatballs to lamb and goat, are cooked in sauces based on the local, delicious, thick, strained sheep’s milk yogurt. This dish comes from the traditional cooking of the Vlachs, a once itinerant shepherd tribe, and is sometimes called vlachiko. I have […]

Ikaria Longevity Greens Pie with Whole Wheat Phyllo

This is one of my all-time favorite Greek pies, from the Blue Zone island of Ikaria, where we run our cooking schoolin spring and summer. We teach our guests to make this and they love it. 

Whipped Spicy Feta

Called ktipiti in Greek, whipped spicy feta is as versatile as your imagination will let it be.