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.
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).
Grilled Eggplant-Feta Terrines
These grilled eggplant-feta terrines are great for a barbecue party!
Ikarian Potato Salad Jazzed Up
Ikaria’s potato salad is an island favorite.
Octopus Braised with Eggplant
Greeks “own” octopus! Try this delicious braised octopus and eggplant recipe from the Greek wine region of Macedonia.
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.
Giant Bean Skordalia with Crunchy, Spicy Nuts
Giant beans, which are similar to butter beans, are usually made into luscious baked and braised dishes. But sometimes, giant beans are used to make skordalia, the garlic and starch puree that is a classic Greek meze and spread. I took the idea of a giant bean skordalia and the practice of sometimes mashing the […]
Pork Roulade with Naxos Graviera and Nuts
Adapted from my book, The Country Cooking of Greece (Chronicle, 2012). This is a really special recipe, so elegant but also easy to prepare. If you can’t find authentic Naxos graviera, you can use a good pecorino.
Spicy Chick Peas
East meets West in this spicy Anatolian-flavored chick-pea stew.