Limnos Style Pasta with Eggplant Sauce / Pseftopetino tis Limnou
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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, […]
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 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).
Octopus Braised with Eggplant
Greeks “own” octopus! Try this delicious braised octopus and eggplant recipe from the Greek wine region of Macedonia.
Limnos Style Pasta with Eggplant Sauce / Pseftopetino tis Limnou
Limnos style eggplant sauce, perfumed with allspice, is delicious over pasta.
Classic Skordalia Recipe
Classic Skordalia from my forthcoming book: Ikaria, Lessons in Food, Life & Longevity from the Island Where People Forget to Die (Rodale, Oct. 2014)
Corfu Sweet Potato Bourdeto
Sweet potatoes probably came to Corfu with the Venetians, as did many other New World crops, sometime during the sixteenth century, where they remained poor man’s fodder for hundreds of years. It took the English to popularize them, by showing Corfiote aristocrats the virtues of serving them with syrup. Nevertheless, they have been cooked on […]
Corfu Bourtheto with Perch
A delicious recipe from Corfu: Greek “Bourtheto” with Perch!
Naoussa Style Braised Pork and Leeks
This is a northern-Greek-pan dish, one of the all time classics and favorites on the Sunday and festive table. In Naoussa, the addition of tomatoes to the dish distinguishes it from other versions around the region. Locals say the best cut for this is pork collar.
Sausage-Pepper Stew from Pelion / Spetsofai
Sausage and pepper dishes are found all over the world. Spetsofai is the Greek version, a regional specialty from Pelion and Volos in Central Greece. You can use store-bought Florina peppers in brine for this dish. They are available in good supermarkets and Greek shops around the country.