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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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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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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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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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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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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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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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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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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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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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Kolokotes: Squash-raisin-bulgur Pies from Cyprus
Kolokotes are the old, delicious vegan pies from Cyprus: only three ingredients for the stuffing, plus an interesting spice combination. These pies linger between savory and sweet and are a real...
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Skillet-grilled Asparagus, Red Peppers and Zucchini Slices
Green are the only fresh asparagus we find here, on the island. They come usually from the Peloponnese and are succulent, and wonderful. We like to briefly grill them on a stovetop griddle, on a...
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Skillet-Grilled Asparagus with Olive-oil-fried-eggs
Green are the only fresh asparagus we find here, on the island. They come usually from the Peloponnese and are succulent, and wonderful. We like to briefly grill them on a stovetop griddle, on a...
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Green, Spring Pasta (Pasta Primavera) with Asparagus, Fresh Fava, and Lemon
A very satisfying, brothy, lemony pasta that you can whip up in minutes, much like the tomato one-pot pasta. Use whatever fresh greens or vegetables you have at hand; the leftover asparagus stems give...
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Feta, Fig, and Herb Savory Cake, or Quick Bread
This is a wonderful and easy everyday treat “from France, where savory loaf cakes are often served with drinks before dinner,” writes Greenspan introducing the recipe she published in New York Times...
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Red Rice Risotto with Leeks, Mushrooms, Fresh Fava, and Cilantro
South of Arles, in Provence, the legendary wetlands of Camargue produce a superb red long-grain rice. Grown in Europe’s largest delta, the rice tastes incredibly nutty and lends itself to all kinds of...
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Risotto with Greens, Herbs, Garlic, and Lemon
I fondly remember a light and delicious herb-lime risotto I enjoyed one sunny September day some years ago. I was at La Fenière, the celebrated hotel and restaurant in Loumarin, Provence, and this was...
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Spicy, Stuffed Bread with Broccoli or Spinach and Cheese
Inspired from the Sicilian stuffed focaccias of Catania. The same stuffing could have been used for a traditional Greek pie wrapped in phylo pastry. Instead of broccoli you can use spinach or any...
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Tyropita : Creamy Cheese Pie
As kids, my sister and I used to love this sweet, creamy tyropita. I hadn’t found my mother’s recipe since I never made this particular pie until Costas and I happened upon the mention of Tyrini, the...
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An Eastern Mediterranean Staple: Ksinohondro, Trahana, and Kishk
This traditional fermented ‘pasta,’ an ancient staple, is made in the summer with coarsely ground grains – wheat or barley – and milk or yogurt. Adapted from Mediterranean Vegetarian Feasts Scroll...
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