This dish is made all over Greece, but this particular version, the original of which calls for a wild Cretan chicory called askolimbrous is from Crete. You can use any sweet or even bitter green for this. To find some of the artisinal Greek products you’ll need to make this, visit my online shop […]
Although this soup is traditionally made in and around Rethymnon on the feast day of St. Eleftherios, on December 15th, it’s wonderful any time of the year, and especially in cold weather.
This is probably the best known snail dish in Crete and a meze par excellence for either wine or tsikouthia (fire water). It is also the only recipe that does not call for blanching the snails before cooking them. There are two stories regarding the provenance of the name: according to some Cretan cooks, it […]
Here’s a great version of the classic Greek garlic dip, skordalia, from Crete, where it is made with broad beans.
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4 servings as a main course 1 large red onion, chopped 2 garlic cloves, chopped ½ cup/120 ml olive oil, or slightly more if desired 1 medium-size octopus (2-2 ½ pounds/1 -1.35 kilos) ½ cup ouzo 1 cup chopped plum tomatoes, or 1 can Greek whole Santorini tomatoes in their juices ½ cup fresh […]
It’s the shape that sets these lovely pies apart: filled with cheese and coiled, Cretan cooks nicknamed them sarikopita after sariki, the word for turban in Turkish. Petimezi is essentially reduced, clarified grape must. You can find it in Greek and Middle Eastern food shops all over the world. It is, in fact, one of […]
It was a driving trek of heroic proportions up the dirt road from Rethymnon, the historic seaside fort city on the northern coast, to the tiny village of Potamous, on one of those dusty Greek-island dirt roads that are less daunting than they seem but nonetheless make every passenger but the driver look like they […]