Category: Main Ingredient

Black-Eyed Peas with Chard and Olives /Mavromatika me Elies kai Seskoula

Beans and greens are coupled in countless main-course vegetable dishes in the Greek kitchen. This black-eyed pea and chard medley is from the Peloponnese.

Stuffed Squid

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Octopus with Short Pasta / Htapothaki me Kofto Makaronaki

A Greek classic, braised octopus with short pasta.

Peas in a Pot with Fennel, Sun-dried Tomatoes and Mussels

Peas–arakas in Greek–cooked with olive oil, tomatoes, and herbs are one of the great “Ladera” dishes. These are the dishes cooked in olive oil and they account for a great number of Lenten specialties. Most often they are one-pot stews. I have added a little twist to this classic, by combining the peas with mussels. […]

Red Peppers and Cuttlefish Stew

Spetzofai is a classic sausage and pepper stew from the Volos and Mt. Pelion region of Greece. Sometimes you can find the dish with fish. I adapted it to the needs of Lent and created a cuttlefish and roasted red pepper version of this recipe. It’s great as a main course or as a meze […]

Steamed Mussels with Mustard and Ouzo

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Fish Stuffed with Sweet Onion Rice

This dish comes from the northern Greek region of Goumenessa, in Central Macedonia, a gorgeous, mountainous areas punctuated by lakes and rushing rivers. Sweet water fish abound here, among them a species of carp called grivadi, which is a little like American catfish. You can make this dish with trout or with any firm fish. […]

Carrot Soup with Kalamata Olive Paste

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Spicy Pasta with Spinach, Pine Nuts, Raisins

Pasta with spinach, raisins and pine nuts is a delicious combo with ancient flavor tones.

Greens in Greek Cooking: Boil or Blanch?

While it might seem odd to a non-Greek cook to boil greens until they are extremely soft, this is the way Greeks like to eat them. In Greek cooking, all sorts of greens, wild and cultivated, sweet and bitter, are boiled, typically in a big pot filled with salted water that is at the point […]