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Green, Winter Salad, and the Flowery, Spring Version
Inspired from the traditional Lesbos winter salad as I adapted it from the recipe in my book The Foods of the Greek Islands. Greek Salad is seasonal here; in the summer tomatoes are its basic...
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Vegetarian Beet Borscht
This is the meat-less version of the famous Russian and Eastern European hearty, winter beet soup, which David Tanis brilliantly changed, creating a refreshing summer treat. I slightly adapted Tanis’...
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Gorgeous White Eggplants
My friend Hara Alexandrou gave me a basket with these wonderful white eggplants she grows in her garden. As I had mentioned before, we have not been able to produce decent eggplants of any kind in our...
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Olive Oil, Whole-wheat, Yeasted Pastry
A versatile, quite easy olive oil pastry with yeast that makes a lovely crust for savory as well as sweet tarts. See note to see how you can store the rolled dough in the freezer, which gives you the...
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Pasta with Purslane and Tomato
This easy, fresh, and utterly delicious summer dish is based on a Cypriot recipe my friend Marilena Ioannides cooked on Facebook Live during one of her brilliant weekly presentations. Even if you don’t...
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Kiki’s or ‘Lazy Woman’s Pie’ (Pita tis Tembelas)
As feta is usually too salty, I often use a combination of feta and myzithra (the Greek ricotta). I like to add fresh oregano or fresh thyme, and occasionally red pepper flakes. Scroll down to see the...
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Lemony, Spicy Pasta with Chickpeas (Cecci con la tria)
The very interesting combination of pasta and chickpeas originally comes from Puglia, on the heel of the Italian boot. It is served drizzled with diauliciu (the Devil’s condiment), as the Chili Olive...
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Bulgur Pilaf with Eggplants, Peppers, and Tomatoes (Hondros me Melitzanes)
This pilaf is often made not with plain bulgur (hondros in Crete) but with xynohondros, the traditional tangy ‘pasta’ of Crete, which is prepared early in the summer by simmering cracked wheat in...
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Chickpeas with Orange, Lemon and Squash
There are countless variations of slow-cooked chickpeas all over the Mediterranean. Most are vegetarian, like this one, inspired by a dish Stelios Tylirakis prepares in his wood-fired oven at Dounias...
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Grain Risotto with Kale or Cabbage
I love to make risotto with our Mediterranean wheat berries (farro) or with pearl barley. I use the grains on their own or complemented with some rice; in these combinations I prefer to add the long,...
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