Category: Aegean Islands

Aegean Islands Recipes

Taro Root Salad from Ikaria

Taro root salad from Ikaria, the Blue Zone Greek island of longevity.

Taro root, called kolokasi in Greek, is a staplefood on the island of Ikaria and cooked in ways similar to potatoes.

Swordfish Souvlaki with Lemon-Olive Marinade

I have memories of this dish that seem to go back forever, from Sunday outings to the Greek tavernas in Astoria when I was a child and to countless meals in seaside tavernas in Greece. You can substitute the swordfish with any firm-fleshed fish in this recipe. Check out my online store for the olives, […]

Mastiha-Flavored Panacotta

If you can’t find this rare, delicious spoon sweet, you can top the panna cotta with any Greek spoon sweet, called glyka tou koutaliou, which you can find, together with a lovingly curated array of Greek ingredients on my online store here.citrus-flavored Greek fruit preserve or with fresh fruit and a drizzling of honey.

Squid Ink Risotto with Mastiha Liqueur

This black risotto is a Mediterranean classic, one of the most elegant and exotic dishes in all the region’s repertoire, made even more so with the subtle use of Mastiha.

Parsley Caper Pesto from Syros

Two great, easy, healthy Greek-island snacks to settle in with for the World Cup Finale and for any occasion or get together with friends!

Naxos Potato Salad

Try this summer potato salad recipe with sardines, from the Aegean island of Naxos.

Red Mullet in Caper Sauce (Barbounia me Saltsa Kapari)

Red Mullets and Capers make this a specialty of the Cyclades, in the Aegean.

Red mullet is arguably one of the Aegean’s most characteristic fish. Typically, it is pan-fried. This island dish, however, calls for cooking it in tomato and caper sauce, the latter a mainstay in the culinary heritage of many arid Cycladic islands. This recipe originally appeared in my book, Aegean Cuisine (KETA publishers).

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