Lentil-Pasta Terrine with Cumin and Prunes
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Deviled Eggs with Florina Peppers, Feta, and Yogurt
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Skordalia, the Greek Garlic Dip
Skordalia, the Greek garlic dip, belongs to the grand tradition of Mediterranean garlic pastes and like them, it is almost never served alone; instead, it plays an accompanying role to fried fish and seafood or to classics like boiled beets. While there are as many methods for frying salt cod as there are cooks who […]
Smyrna Style Cod Fritters
Cod fritters are a classic on the Greek table throughout the year but especially celebrated on Palm Sunday and March 25th. Serve them with plenty of skordalia, the Greek garlic dip, and a simple green salad.
Tarama and Taramosalata (Fish Roe and Fish Roe Dip)
Read about tarama, cod roe, one of the most misunderstood traditional Greek ingredients.
Stuffed Squid
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Peas in a Pot with Fennel, Sun-dried Tomatoes and Mussels
Peas–arakas in Greek–cooked with olive oil, tomatoes, and herbs are one of the great “Ladera” dishes. These are the dishes cooked in olive oil and they account for a great number of Lenten specialties. Most often they are one-pot stews. I have added a little twist to this classic, by combining the peas with mussels. […]
Steamed Mussels with Mustard and Ouzo
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Onions Stuffed with Ground Meat / Kelemia
Recipes for stuffed onions abound in the traditional Greek kitchen, which prides itself on taking humble ingredients and transforming them into delicious, rustic masterpieces!