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.
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 […]
Ladenia – Vegan Pizza-Style Flatbread from Milos and Kimolos
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 Milos. 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. To find some of the […]
Ikarian Soufico, Blue Zone Longevity Vegetables
Soufico, a delicious medley of caramelized summer vegetables, is one of the great summer dishes of Greece.
What is Haloumi Cheese
What is Haloumi Cheese?Haloumi (ha-LOO-mee) is the national cheese of Cyprus but is also popular in Turkey and the Arab world. Haloumi traditionally is made with sheep’s milk, but nowadays is also produced with a combination of sheep’s and cow’s milk. The cheese has two distinct characteristics: its square or rectangular, relatively flat, folded shape […]
Artichoke Gratin from Tinos
In the mineral-rich soils of the Komis Plain, in the prefecture of Exomvourgo, on the eastern side of Tinos, the island’s tiny, firm, complex-flavored artichoke flourishes. Local authorities organize a local artichoke festival every year. Artisans make pickled or olive oil-preserved artichokes, and taverna cooks created a kind of flan with the artichoke and bread, […]
Ikaria Fettucine al Greco with Greek Yogurt and Herbs
What do Ikaria and Fettucine Alfredo have in common? Well, nothing really, except that this version of a creamy fettucine dish is a lot like the classic Alfredo, without the eggs, butter or heavy cream. It’s a dish I learned to make from my friend Eleni Karimanli on Ikaria.
Greek Island Mushroom Patties with Cumin & Greek Cheese
On Ikaria, traditional cooks knew instinctively what science is proving now: that mushrooms are as nutritious as red meat and a lot better for us and the planet. On the island, as throughout the Aegean, recipes for mushrooms abound and there are dozens of wild varieties. This particular dish, seductively seasoned with cumin, comes from […]
Ikaria Lentil Salad with Fennel, Onions, and Lots of Herbs
Lentils have it all: They are one of the world’s healthiest foods and also one its most versatile, pairing beautifully with so many dfferent vegetables, herbs and spices. They are a great source of fiber, protein, and a whole range of minerals, especially phosphate, copper and iron. On Ikaria they were and still are a […]
Ikaria Corn-Stuffed Collard Dolmades
The first time I heard about this version of stuffed cabbage I was literally sitting next to the fireplace in the home where my father grew up and where my 95-year-old Aunt Mary still lived. Until she passed away a few years ago, she was a great source of knowledge about old Ikarian dishes. She […]
Honeyed Dough Strips: Xerotigana aka Diples
Xerotigana literally means dry, as in crunchy and fried. This confection, essentially dough strips fried in olive or other oil and drizzled generously with honey and nuts, is one of the classic Christmas sweets on the island. My dad made mountains of them every Christmas in our New York home, perhaps waxing nostalgic if in […]
Fava Soup with Cured Pork
Here’s a spruced up version of Greek country dish–fava, or yellow split peas–served as a soup, with truffle oil and a bit of Greek cured pork. I like to serve this in the winter. Vegans and vegetarians: Skip the pork and make this dish your own!