by Diane Kochilas. Most people don’t know that Greek regional cuisine is filled with delicious dishes suitable for the use of some of the most iconic American fall ingredients. Among them, pumpkin and other winter squashes, sweet potatoes, peppers, and corn. The American table, since its inception, includes a variety of ingredients that are also […]
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March 25th is one of the most important Greek holidays. It’s both Greek Independence Day and the Assumption, one of the two days during Lent when fish is allowed. The tradition is to eat salt cod, usually as fritters, and skordalia.
This dish comes from the northern Greek region of Goumenessa, in Central Macedonia, a gorgeous, mountainous areas punctuated by lakes and rushing rivers. Sweet water fish abound here, among them a species of carp called grivadi, which is a little like American catfish. You can make this dish with trout or with any firm fish. […]
Salmon isn’t exactly a fish that swims anywhere near the Mediterranean or Aegean, but it’s a fish that Greeks have embraced, both fresh and smoked. It pairs beautifully with the thick Greek yogurt that has conquered the world. In this recipe, I mix in a little katiki, a grainy, sour, yogurt-like cheese from mainland Greece […]
The first time I ever tasted the combination of feta, yogurt and blue cheese was many moons ago, at the first conference of the Oldways Preservation and Exchange Trust, which was held in Porto Carras, in northern Greece. I am not exactly reinventing the wheel here, just providing an easy, savory dip that you can […]
This is a pan-northern-Greek 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. For 4-6 servings ½ cup olive oil 1 ½ […]
Most people who are familiar with kataifi, the thin-strand pastry, think it is actually shredded wheat or shredded phyllo. In fact, it’s made with a batter that is poured through a tiny-holed spout onto a large, hot, circle griddle that spins slowly, thus creating the vermicell-like effect. From what I know, a few places still […]
These cookies are a Greek Christmas specialty, but they are great with your morning coffee every day of the year, too. These cookies are a Greek Christmas specialty, but they are great with your morning coffee every day of the year, too.
I first encountered this delicious, succulent octopus recipe inland in the Peloponnese, near Mantineia, one of the great wine-producing regions of Greece. Baking octopus in paper helps retain all its juices and also makes for a dramatic presentation. Try it with an aromatic Moschofilero wine from the same region.