Octopus Risotto
Octopus risotto is inspired by a traditional Greek recipe for pilaf with octopus.
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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Shrimp Saganaki with Ouzo and Feta
I can honestly say I’ve nevermet a soul who didn’t love this Greek taverna classic. It’s super easy to make at home, too. Look for the olive oil, tomatoes and herbs used to make it on my online store here.
Octopus Baked in Paper / Htapodi Yioulbasi
I first encountered this delicious, succulent octopus recipe inland in the Peloponnese, near Mantineia, one of the great wine-producing regions of Greece. Baking octopus in paper helps retain all its juices and also makes for a dramatic presentation. Try it with an aromatic Moschofilero wine from the same region.
Octopus Cooked with Fennel, Orange and Green Olives
4 servings as a main course1 large red onion, chopped 2 garlic cloves, chopped ½ cup/120 ml olive oil, or slightly more if desired 1 medium-size octopus (2-2 ½ pounds/1 -1.35 kilos) ½ cup ouzo 1 cup chopped plum tomatoes, or 1 can Greek whole Santorini tomatoes in their juices ½ cup fresh chopped fennel […]
Tarama and Greek Yogurt Cheesecake with Mint-Flavored Olive Oil
Here’s another unusual use for Greek yogurt–a savory cheesecake made with the ultimate Greek meze, tarama. I created this several years ago, when I was insane enough to open and run a summer restaurant, Villa Thanassi, basically in my backyard on the laid-back, Blue-Zone island of Ikaria. This dish became a signature. I still make […]