Pancakes are called tiganites in Greek, and have existed in one form or another since ancient times. There are many regional pancake recipes. This one is a hybrid, inspired by a recipe from Corfu for raisin-studded pancakes. The addition of Greek yogurt makes the pancakes tangy, silky. and fluffy.
In the northern parts of Greece, all sorts of meats, from chicken to savory meatballs to lamb and goat, are cooked in sauces based on the local, delicious, thick, strained sheep’s milk yogurt. This dish comes from the traditional cooking of the Vlachs, a once itinerant shepherd tribe, and is sometimes called vlachiko. I […]
The tangle of zucchini that overflows in Greek summer gardens means that all over the country the number of regional recipes is mind-boggling. Savory pies filled with zucchini are just one category of dishes that call for this summer creeper! There are literally dozens of savory pies filled with zucchini, all slightly varied from […]
Did the ancient Greeks invent the concept of dips? That may very well be true! No, “dip” isn’t a Greek word (!), but opson is, and it refers to the relish that was savored with wheat or barley bread.This recipe, for beetroot hummus, comes from my work as consulting chef at Committee Ouzerie in […]
Move over gyro! This easy crispy cod sandwich will turn even the most hardened carnivore into a fish lover. You can make it with any firm-fleshed fish that stands up well to batter and hot oil. Makes a great weekend lunch! To find some of the artisinal Greek products you’ll need to make this, visit […]
Greek yogurt is one of the most versatile foods in the world, equally at home at all meals and paired beautifully in everything from savory garlicky dips to luscious desserts. You can use any fruit preserve in this recipe.
What do Ikaria and Fettucine Alfredo have in common? Well, nothing really, except that this version of a creamy fettucine dish is a lot like the classic Alfredo, without the eggs, butter or heavy cream. It’s a dish I learned to make from my friend Eleni Karimanli on Ikaria.
Tater skins stuffed with charred broccoli, Greek yogurt, a bit of lovely Greek mustard, feta and sautéed onions and garlic…how can you go wrong! Drink a glass of white wine from Monemvassia in the Peloponnese with this. To find some of the Greek specialties called for in this recipe, visit my online shop!
There’s a lot of talk these days about reducing the consumption of meat and, indeed, rethinking it as a garnish. That’s exactly what I did in what would otherwise have been an uber-rich tortellini and cream dish. Greek yogurt helps lighten the burden, too, so to speak, without sacrificing any flavor. To find some of […]
I had an epiphany of sorts just the other day at my sister’s house in New York, where we have been spending the holidays. She had just come back from the supermarket, keen, after a little sisterly nagging, on trying to work more vegetables into the family diet. (Mind you, we grew up in the […]