Recipes related to holidays and special occasions
This is a northern-Greek-pan dish, one of the all time classics and favorites on the Sunday and festive table. In Naoussa, the addition of tomatoes to the dish distinguishes it from other versions around the region. Locals say the best cut for this is pork collar.
This contemporary Greek pie calls for one of the most traditional regional cheeses: Metsovone, from Metsovo in Epirus.
Giant beans, which are similar to butter beans, are usually made into luscious baked and braised dishes. But sometimes, giant beans are used to make skordalia, the garlic and starch puree that is a classic Greek meze and spread. I took the idea of a giant bean skordalia and the practice of sometimes mashing the […]
Adapted from my book, The Country Cooking of Greece (Chronicle, 2012). This is a really special recipe, so elegant but also easy to prepare. If you can’t find authentic Naxos graviera, you can use a good pecorino.
East meets West in this spicy Anatolian-flavored chick-pea stew.
This Greek recipe is a great vegan or vegetarian main course, originally from the northern Greek province of Thrace, where the food is a little spicier than it is elsewhere in Greece. You can also serve this Greek rice recipe as a side dish for grilled meat, chicken, and game. It’s great with duck and […]
On Ikaria at Easter, home bakers take their Easter breads to the village baker because the wood-burning oven makes for much tastier breads.
Ikaria Onion-Wild Fennel Pie with Homemade Phyllo is perfect for Lent, vegetarians and vegans alike, or just for lunch!
Learn how to dye Greek Easter eggs red naturally, with onion skins, the way they do it on Ikaria.