Category: Gluten Free

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.

Beet, Walnut,Yogurt Salad

Cretan beet salad with Greek yogurt and walnuts is a perfect Mediterranean Diet choice for chilly weather.

Stuffed Summer Vegetables – Gemista

Stuffed tomatoes and peppers are one of the great seasonal treats of a Greek summer: filling, robust, and suitable for vegans, vegetarians, carnivores and others! You can also serve them either hot, cold, or at room temperature.

Cretan Mashed Broad Bean Skordalia

Here’s a great version of the classic Greek garlic dip, skordalia, from Crete, where it is made with broad beans.

Mt. Pelion Tahini-Walnut Skordalia

Skordalia, the classic Greek garlic dip that goes perfectly with fried fish, boiled beets and greens and much more, comes in many regional variations. This unusual take, from the mainland area of Mt. Pelion, calls for tahini.