Spaghetti with Fresh Tomato Sauce from Ikaria
A made-for-summer too-lazy-too-cook kind of spaghetti! For a lovingly curated array of Greek ingredients to pair with this recipe, check out my online store here.
Taro Root Salad from Ikaria
Taro root, called kolokasi in Greek, is a staplefood on the island of Ikaria and cooked in ways similar to potatoes.
Walnut Fritters/Keftedes from Northern Greece
There are so many dishes in the Greek kitchen that use unusual but completely natural ingredients as a substitute for meat. Walnuts for example, are often a replacement for ground meat in keftedes (meatballs) and even a few savory pies. This dish is part of the Vlachs cooking, a once-itinerant culture of shepherds who roamed […]
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.
Santorini Tomato Patties
Santorini tomato patties are the island’s most famous and delicious traditional dish.
Red Mullet in Caper Sauce (Barbounia me Saltsa Kapari)
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).
Mykonos Barley Rusk and Tomato Salad
One of the great meze recipes of Mykonos is this summer bread and cheese dish.
Ikarian Potato Salad Jazzed Up
Ikaria’s potato salad is an island favorite.