Chicken soup, Greek penicillin (!), is one of the most delicious winter dishes. Most people know it in its restaurant interpretation, as chicken soup avgolemono, with rice and the classic egg-lemon liaison. This old recipe, from northern Greece, calls for trahana, a delicious, sour grain product that is one of the oldest agricultural products in […]
This dish definitely elevates the whole concept of pork and beans! In Greece, hearty stews that combined meat and vegetables or beans, were a way to stretch a meal, providing a little animal protein to every member of the family, for example, while filling bellies on more economical raw ingredients such as chickpeas, an ancient […]
As a kid of the 1970s, I grew up on pizza muffins! They were my favorite afternoon snack and among the first experiences I had “cooking.” I’ve reworked the concept here using pita bread, fresh tomatoes and feta cheese, a trio made in heaven. This makes for a great snack no matter what time of […]
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 the islands of Milos and Kimolos. 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. […]
The simplest of dishes like this one, which is essentially nothing more than tomato paste mixed with capers and olive oil, rely on the best ingredients. In this case, the tomato products and capers from the volcanic terroire of Santorini, one of Greece’s most unique islands and major tourist destinations.
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.
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 […]
Sofrito is one of the most traditional dishes from Corfu. Its name, from the Italian fritto, for fried, is characteristic of many of the local recipes on Corfu and elsewhere in the Ionian, where the Venetians ruled for centuries and left an indelible stamp on the cuisine. This is a wonderful festive dish, perfect for […]
Milk Pie in Phyllo is one of the greatest Greek regional desserts.
From: Ikaria: Lessons on Food, Life, and Longevity from the Greek Island Where People Forget to Die. Sfouggato is the name given to various egg-based dishes throughout the Greek islands; some are essentially omelets, while others are more like croquettes. But among older Ikarians, sfouggato was a dish that called for quite a different egg […]