Main Ingredient Recipes
I have memories of this dish that seem to go back forever, from Sunday outings to the Greek tavernas in Astoria when I was a child and to countless meals in seaside tavernas in Greece. You can substitute the swordfish with any firm-fleshed fish in this recipe. Check out my online store for the olives, […]
This wonderful Greek recipe hails from a few Cycladic Islands but I've addedmy own twist, with a sprinkling of mastiha, the resinous spice from the island of Chios. Flatbreads topped with tomatoes, onions, herbs and more are a specialty in the bakeries on Milos and Kimolos. This Greek open-faced savory pie stands up to pizza […]
Born from an overflow of vegetables, this tart was something I created on Ikaria from the bounty of our garden.
This black risotto is a Mediterranean classic, one of the most elegant and exotic dishes in all the region’s repertoire, made even more so with the subtle use of Mastiha.
Botargo, or avgotaraho, has been a luxurious local food since at least the Byzantine era. Most Greek avgotaraho comes from the marshlands on the western coast of mainland Greece. This pasta dish is exquisite and very simple to prepare.
Two great, easy, healthy Greek-island snacks to settle in with for the World Cup Finale and for any occasion or get together with friends!
Try this summer potato salad recipe with sardines, from the Aegean island of Naxos.
Santorini tomato patties are the island’s most famous and delicious traditional dish.
Red mullet is arguably one of the Aegean’s most characteristic fish. Typically, it is pan-fried. This island dish, however, calls for cooking it in tomato and caper sauce, the latter a mainstay in the culinary heritage of many arid Cycladic islands. This recipe originally appeared in my book, Aegean Cuisine (KETA publishers).
One of the great meze recipes of Mykonos is this summer bread and cheese dish.