Spicy Trahana Soup with Fresh Seafood
Trahana is a tangy, sun-dried milk- or yogurt-infused grain product that is one the oldest foods in the Eastern Mediterranean. It was a way to preserve fresh milk before the advent of refrigeration and dates back thousands of years. It is found in various forms and shapes all over Greece, and especially in rural communities […]
Mushroom “Kritharoto” with Orzo
Mushrooms are a delicious and filling addition to this slow-cooked, spiced orzo dish, called kritharoto. We made it in a huge pan as part of the Evia episode of Season 3 of My Greek Table and I have adapted it for 6 servings.
Manitaria Stifado – Mushroom & Onion Stew
Greece is mushroom heaven, and one of the places especially known for the variety of wild mushrooms as well as the wealth of cultivated ones is Evia. We visited this wondrous island just an hour from Athens to find a mycologist’s dream, and this Greek recipe for mushroom stew, replete, of course, with extra virgin […]
Kapamas – Lamb In Aromatic Tomato Sauce
Kapama is the name given to many different aromatic meat stews in Greece. This particular recipe is from Evia, and I’ve included two of the island’s major agricultural products, figs and green olives. It’s a great Sunday meal.
Savory Pumpkin-Onion Skillet Pie
In my humble opinion, this is one of the greatest Greek recipes in the entire Aegean! With two basic ingredients, a good frying pan and some manual deftness, you’ll create a simple elegant pumpkin skillet pie that is a paean to the simplicity of the Mediterranean Diet and can stand its own at the fanciest […]
Naxos Potato Salad with Tomatoes and Sardines
Everyone loves a great potato salad, and all the better if it’s a simple Greek recipe from the Aegean islands that calls for plenty of seasonal vegetables, great Greek extra virgin olive oil, and some Mediterranean-Diet friendly, omega-3-rich anchovies or sardines! This Greek salad recipe is from Naxos, the potato-cultivation center of Greece. Enjoy in […]
Kalogeros – Beef Baked with Eggplants & Cheese
A wonderful Greek recipe from the Aegean island of Naxos, Kalogeros, named for a mountain on the island, is a rich combination of eggplants, beef and cheese, the latter both specialties on the island. Naxos is famed for its unique breed of cows and its wonderful cow’s milk cheeses, such as graviera You can substitute […]
Clay-Baked Chick Pea Soup from Sifnos
Chickpeas are a national dish in several Cyclades islands, most significantly, though, in Sifnos. This soup, prepared in unique tapered clay pots that narrow at the mouth, called xespastaria in the local dialect, is the de rigeur Sunday meal. Every family has its own such pot and brings it on Saturday night to the local […]
Kotopoulo me Kythonia – Chicken Braised with Quince
This Greek recipe is one of the great one-pot dishes of the Eastern Mediterranean, and a classic on the island of Chios, the cooking of which was inspired and influenced by the aromatic dishes of the Greeks of Asia Minor, present-day Turkey, almost a stone’s throw from this island’s shores. In Greek cooking, quince is […]
Handmade Makaronia Spartou – Greek Pasta
There is a surprising variety of regional fresh and dried pasta made throughout Greece, with specific shapes and techniques associated with specific places. This Greek recipe for pasta hails from the Greek island of Chios and is called Spartou, after the name for reed in Greek. It is also sometimes herisia, for handmade. This pasta […]
Mavromatika Salata – Black Eyed Pea Salad, Mastiha Vinaigrette
Black-eyed peas are a staple in the Greek kitchen and in the cooking of the North Eastern Aegean islands, they have a special place. They are one of the most prized legumes in local Greek recipes for stews, typically combined with greens and tomatoes to make luscious, filling totally vegan or vegetarian dishes. This Greek […]
Pasteli – Sesame-Honey Confection
This ancient Greek recipe made with sesame seeds and Greek honey is a kind of soft brittle, called pasteli, and is still made throughout the Greek islands, namely in the Cyclades. This recipe is from the Aegean island of Tinos, where it is served as a wedding sweet but also enjoyed throughout the year as […]