Egg in a Hole Pastitsio Sandwich
Not your typical pastitsio or your typical sandwich, that’s for sure! This construction takes a little time but it’s fun to make, looks great and will definitely draw a few ooohhs and aahhhs at the table. It’s one of my new favorite Sunday brunch treats.
Piperonata
I tried out this recipe for the first time at a friend’s house many years ago. She had served it as part of a Lenten table. It’s not a traditional fasting dish, but it certainly fits the bill. It’s delicious over great bread and can easily be dressed up with a sprinkling of crumbled feta.
Melomakarona – Olive Oil – Walnut – Honey Cookies
Olive oil, honey and nuts make these classic melomakarona Greek Christmas cookies one of the healthiest sweets you can enjoy. You can find great Greek honey and olive oil on my online store here.
Chicken Soup with Trahana
Chicken soup, Greek penicillin (!), is one of the most delicious winter dishes. Most people know it in its restaurant interpretation, as chicken soup avgolemono, with rice and the classic egg-lemon liaison. This old recipe, from northern Greece, calls for trahana, a delicious, sour grain product that is one of the oldest agricultural products in […]
Grilled Mushrooms with Oregano and Garlic
Unless you really aren’t a mushroom fan (and I don’t know too many such folks), grilled mushrooms are a classic, easy recipe fit for the holidays and every day. The tang of garlic, Greek olive oil and oregano make these grilled mushrooms even better. You can serve them right out of the oven, or at […]
Lamb-and-Vegetable Souvlaki
Makes 4 servings For the Marinade: 2 tablespoons coarse salt Freshly ground black pepper to taste 2 tablespoons Greek dried oregano 2 tablespoons minced garlic ½ cup extra-virgin olive oil 1/3 cup fresh strained lemon juice 2 1/2 pounds boneless lamb leg or shoulder, cut into 1 ½- inch cubes (There should be about 16 […]
Melitinia, Sweet Cheese Tartlets from Santorini
Sweet cheese-filled pastries abound all over the Greek islands and are mainly Easter specialties. Melitinia hail from Santorini and from Tinos.
Getting Ready for Greek Easter: Kokkoretsi
Greeks have been doing nose-to-tail cooking long before it became fashionable. Kokkoretsi, a spit-roasted sauasage made with organ meats, is one delicious Greek Easter example.
Penne with Pine Nuts, Spinach, Anchovies & Raisins
The combination of sweet and salty or sweet and sour is a common one throughout the Mediterranean. Greeks love the marriage of honey, vinegar and herbs, for example. Elsewhere, anchovies, pine nuts and raisins are a beloved sweet-sour trio. This is my quick and easy adaptation on a Sicilian classic.
Saltcod Brandade from Santorini
Try something new for March 25th, the day Greeks eat saltcod. This traditional dish from Santorini is one of the most unusual regional recipes for saltcod.
Country Cooking of Greece in the NYT again!
Martha Rose Shulman, the renowned Healthy Recipes columnist for the NYT, adapted Diane’s Winter Tomato Soup from the Country Cooking of Greece in the NYT, March 5th, 2013. Check it out!
Lazy Pie / Tembelopita Zagoriou
“Lazy” Pie from Zagori The notion of a savory pie isn’t limited to the Greek pies that call for phyllo pastry. Indeed, there is a whole range of savory pies that are based on a batter. They typically contain cheese. Some also call for zucchini or onions and herbs. Some call for cornmeal instead of […]