Mageirio, after the verb, to cook, “mageirevo,” is essentially an all-purpose summer stew, a kind of “throw-everything-in-one-pot,” dish that almost every home cook makes at least once a week, making use of everything that grows in her garden. This and the next recipe offer slight variations on the theme. If amaranth greens are unavailable, you […]
The range of Greek vegetable-rice dishes covers all manner of seasonal ingredients. These recipes are more similar in texture to Italian risotti than to the pilafs (pilafi in Greek) of the East.This is one of my favorite go-to recipes when I want to create something that harks back to tradition but is modern, easy, and […]
Vegetable fritters, patties and keftedes abound in the Greek kitchen and regional variations are endless. Everything from Santorini tomatoes to wild greens to leeks and pulses are turned into fritters. These aromatic carrot keftedes are a break with tradition. They were born in the restaurant kitchen of Committee in Boston, where I am consulting chef. […]
In the Mani, the southern part of the Peloponnese and one of the agriculturally poorest parts of the country, little else besides citrus and olive trees flourish. I sampled this humble dish in the home of a local cook many years ago and have made it countless times over the years. Oranges and olive oil […]
This is divine. And dramatic. And easy. This dish is a thoroughly modern take on an often misunderstood vegetable, and calls into action two beloved Greek ingredients, feta and honey.
Beet salad, patzarosalata in Greek, is an all-time favorite. Earthy beets pair beautifully with garlic and the acidity of good vinegar. You’ll find this salad on tables everywhere, the perfect match to fish recipes like fried cod croquettes and retsina.
This hearty, earthy skordalia, made dark with the addition of walnuts and red wine vinegar, is especially pungent. It is delicious with boiled or roasted beets.
Artichoke moussaka is one of several variations on the moussaka theme in the Greek country kitchen. This version is a delicious, meatless rendition, made sweet by the copious amount of caramelized onions that are layered in the pan.
Here’s a “lazy” version of spanakopita, turned into grilled cheese. All you need is a little filling and great bread and you’ve got yourself an impressive lunch, dinner, or snack!
Tender and juicy grilled chicken legs smothered in a rich tomato-olive barbecue sauce. A simple and delicious Mediterranean Diet recipe that everyone will love! I love the idea of a Greek barbecue sauce. The one below is great with chicken legs or any chicken parts destined for the grill, but also works really well with […]