Greek Pita “Pizza” Muffins
As a kid of the 1970s, I grew up on pizza muffins! They were my favorite afternoon snack and among the first experiences I had “cooking.” I’ve reworked the concept here using pita bread, fresh tomatoes and feta cheese, a trio made in heaven. This makes for a great snack no matter what time of […]
My Son’s Favorite Beef Stew
One of the classics of Greek meat cookery is a one-pot stew called Kokinisto, which means red, for the tomato that goes into it. This is a variation of that recipe, enriched with a complex nexus of herbs and spices that give the dish a rich, multi-faceted flavor.
Quick Ladenia Milou (Olive Oil Flatbread from Milos)
These lovely little open-faced tomato and onion pies, called ladenia, are almost like pizza and make for what is arguably the best-known dish on the islands of Milos and Kimolos. They are typically made and sold by local bread bakers. Served with a fresh greens salad they make a great light lunch or buffet dish. […]
Fasolakia Yiahni (Green Beans in Tomato Sauce)
One of the absolute classics of Greek summer, but also delicious year-round, green beans yiahni are an easy, luscious casserole of fresh beans slowly cooked in olive oil, with tomatoes, onions, potatoes and herbs. All you need is a chunk of feta and a bit of good bread to complete this wonderful vegetarian main course.
Bertes me Capari (Tomato Paste-Caper Dip) on Bruschetta
The simplest of dishes like this one, which is essentially nothing more than tomato paste mixed with capers and olive oil, rely on the best ingredients. In this case, the tomato products and capers from the volcanic terroire of Santorini, one of Greece’s most unique islands and major tourist destinations.
Santorini Caper Topping (Kaparokoumba)
This classic caper topping is a signature dish of Santorini and nearby Therasia, but the combination of capers and fava is savored all over the Cyclades.
Fish Wrapped in Grape Leaves
The whole spirit of the Aegean is in this dish. I like to use fennel, which grows wild all over the Aegean, to perfume my fish. Grape leaves add a beautiful astringency and make for a gorgeous presentation. Easy elegance with the pared down essential nature of the Aegean! I can feel the salty sea […]
Favokeftedes (Yellow Split Pea Patties)
It’s difficult to choose one recipe among the many for yellow split peas throughout the Cyclades and Dodecanese. The small yellow legume is a local hero, the stuff of sustenance but also of imagination; despite its humble nature it has become the main ingredient in countless local specialties, married with herbs and spices such as […]
Syros Chopped Parsley Salad
This is one of the best-known dishes from Syros, a meze reminiscent of Italian pesto, minus the nuts and cheese and made with parsley instead of basil. There are numerous renditions, with stale bread and potatoes or egg yolk, all of which give the dip body. Some versions also contain garlic and/or capers.