BAKING A CAKE FOR A SAINT One of the most endearing aspects of Greek cooking is the tradition of food as symbolism or as an offering, specific dishes prepared to commemorate specific holidays or saints. We bake Christopsomo, or “Christ’s Bread” on Christmas, St Basil’s bread, Vassilopita, on New Year’s Day, the name day of […]
This is a perfect example of gourmet on the cheap, at home! For a lovingly curated array of Greek ingredients to pair with this recipe, check out my online store here.
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Limnos style eggplant sauce, perfumed with allspice, is delicious over pasta.
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.
Stuffed tomatoes and peppers are one of the great seasonal treats of a Greek summer: filling, robust, and suitable for vegans, vegetarians, carnivores and others! You can also serve them either hot, cold, or at room temperature.
Skordalia, one of the classic Greek dips, comes in many regional variations. This one, with walnuts as the base, is made both in Macedonia and in parts of the Peloponnese.
Ikaria Onion-Wild Fennel Pie with Homemade Phyllo is perfect for Lent, vegetarians and vegans alike, or just for lunch!
WIld fennel is the herb that perfumes the springtime table in Ikaria. Pictured here, the simplest potato – fennel dish, called patatato.
If you’re looking for a great, seasonal Mediterranean Diet recipe that makes for the perfect main course vegetable dish, here it is: Greek island style roasted artichokes and potatoes. With a little Greek feta, the dish is even better!