Here’s a really easy, beautiful, no-cook recipe for cherry tomatoes stuffed with feta, a perfect starter or snack. To find some of the artisinal Greek products you’ll need to make this, visit my online shop here, where you’ll discover a host of lovingly curated Greek ingredients.
Classic Skordalia from my forthcoming book: Ikaria, Lessons in Food, Life & Longevity from the Island Where People Forget to Die (Rodale, Oct. 2014)
This contemporary Greek pie calls for one of the most traditional regional cheeses: Metsovone, from Metsovo in Epirus.
Saganaki, named for the two-handled pan that was part of the kitchen panoply of every Greek from Asia Minor, made its way into Greece proper with their arrival in 1922. Now, it’s the poster boy for Greek meze. Who can resist melted cheese… For those of you used to seeing this flambeed, feel free to do it! Just pull the skillet off the stove and keep away from your face. Add a shot of Metaxa brandy, ouzo, or another liqueur of your choosing and light. As soon as the alcohol burns off, serve.
Rock or Sea Samphire, called kritamo in Greek, grows wild along the coasts of Ikaria and elsewhere. Pickled, it is a great meze for ouzo.
On Ikaria, the perfect meze for ouzo are pickled wild greens, hyacinth bulbs and home-cured green olives.
“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 […]
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