Greek Salad Sandwiches
Turn an ordinary Greek salad into a surprisingly sating vegetarian sandwich!
Tzatziki with Purslane, Cucumbers and Herbs
Arguably one of the most iconic Greek dips and sauces, tzatziki is incredibly versatile as a stand-alone dish served with crudite, pita or even rusks, or as a spread on sandwiches and wraps (souvlaki and gyro being the most famous). Look for the olive oil and vinegar that willmake your tzatziki authentic by going to […]
Black-Eyed Peas with Greens and Fennel (Mavromatika me Maratho)
Black-eyed peas are one of the easiest legumes to cook. You don’t have to soak them. They are filled with nutrition and have a wonderful, nutty flavor. In Greece, regional specialties abound for black-eyed peas, among them this lovely, savory, vibrant stew from the Aegean islands, where fennel is one of the core flavors.You can […]
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.
Beets with Greek Yogurt & Walnuts
Sweet spring beets and Greek yogurt are a great match.
Eggplant Dolmades
In traditional Greek cooking, eggplants play a big part. Try this delicious traditional Greek vegetarian recipe for summer.
Vegetarian Yiouvetsi
Vegetarian Yiouvetsi is a orzo baked with zucchini, tomatoes, and more, with lots of healthy Greek olive oil.
Cheese Swirls from Limnos
Phyllo swirls with cheese and herbs, a specialty from the Aegean island of Limnos.
Asparagus With Mastiha Olive Oil and Feta
Asparagus sauteed with mastiha-scented olive oil.
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 […]