Chickpeas are one of the oldest foods continuously eaten throughout the Aegean islands, and this Greek recipe for chickpea salad, inspired by the traditional foods of Paros, has a decidedly modern twist with the addition of a new ancient grain, quinoa. Quinoa isn’t native to Greece, of course, but with ancient chick peas and a […]
Rabbit stew is one of the most traditional Greek recipes, found almost everywhere. This particular version is a regional specialty from the Aegean island of Paros.
In this Greek recipe from the Ionian island of Corfu, greens, or horta, shine. Cooked greens are beloved all over Greece, and this regional Greek recipe is both easy and unique. Add a sprinkling of Greek feta and a drizzling of extra virgin Greek olive oil for maximum flavor!
This classic Greek recipe is one of the most famous dishes of Corfu and another remnant of the island’s illustrious Venetian past. This version, by a well-known local cook, is delicious. If you’re a fan of easy, tangy meat dishes that can be whipped up for company or a weeknight meal, this is it!
The name of this Greek recipe says it all. Pastitsio Venetsianiko, or Venetian Pastitsio, is one of the great regional Greek dishes that evolved in Corfu, on the estates of the landed gentry, whose cooks would gather all the week’s leftovers and bake them into a glorious pasta dish cloaked in slightly sweet pastry. This […]
Orange slices with Greek sea salt and extra virgin Greek olive oil become a delicious regional Greek salad in this easy classic Greek recipe from Corfu.
Bourtheto, from the Italian brodetto, for broth or soup, is one of the classic recipes coopted from the Venetian past of Corfu and Ionian islands. You can use any fleshy white fish for this.
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 […]
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.
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 […]