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Liver Pâté with Thyme, Orange, and Pistachios
A fast and easy pâté that I make with the flavorful innards from the free-range turkey or the rooster we get for our festive winter lunches. I no longer remember which pâté recipe served as the base...
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Youvetsi: Baked Lamb with Pasta in Tomato Sauce
Adapted from The Foods of the Greek Islands. This is the basic recipe for the very popular meat and pasta dish. You can prepare it with beef –I very often make it with the local, beef-like, veal shank...
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Santorini Fava with Caramelized Onions and Capers
Adapted from Mediterranean Vegetarian Feasts Braised capers are an ideal topping for the local fava, the trademark dish of Santorini. Today Santorini Fava is served as a meze at taverns throughout...
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Basic Tomato Sauce (Saltsa Domata)
In the winter, when good, ripe tomatoes are not available, use canned, or slice and roast the pale available tomatoes to make them more flavorful. Instead of sugar, I like to sweeten the sauce with...
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Quince and Mini-squash Stuffed with Wheat Berries, Nuts and Raisins
This is my suggestion for a glorious vegetarian main course. I bet that even avid meat-eaters will enjoy it. The combination of the sweet, mini squash with the tart quince is perfect! For the stuffing...
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Veal Stew with Quinces (Moschari Kydonato)
This is my favorite winter stew. Quinces are equally delicious in savory and sweet dishes, and Greek islanders cook all kinds of meats with quince. On Chios, they pair quinces with free-range chicken;...
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Baked Giant Beans with Garlic and Dill (Gigantes Skordati)
In this, somewhat unusual dish, the beans have a lovely sweet, creamy and garlicky taste, scented with oregano and plenty of dill. Photo by MANOUSOS DASKALOGIANNIS I got the recipe from the North of...
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Artichokes with Wine, Olive Oil, Lemon and Garlic
In this versatile dish from Tinos Island, the acidity of the sauce is a good contrast to the sweetness of the artichokes which traditionally are cooked together with fresh favas. Serve as an appetizer...
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Avgolemono: the Elegant Egg and Lemon Sauce
The most sophisticated of the Greek sauces, avgolemono, a sauce of eggs and lemon juice, seems to have its roots in the Sephardic agristada. It probably came with the Jews who settled in Greece in the...
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Briami: Oven-roasted Summer Vegetables
We often roast the vegetables in the wood-fired oven, and they become even more delicious and smoky. But even in the conventional oven, with the addition of some pimenton–the Spanish smoked pepper– if...
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Savory Cheese Tarts (Myzithropites)
You can make these very easy tarts with ricotta cheese or the equivalent Greek myzithra, or with the fresh cheese you can easily make from any combination of cow’s and goat’s milk. Serve them as...
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Yogurt and Herb Pies Wrapped in Grape Leaves
In this recipe, the cornmeal-thickened yogurt with scallions and herbs, baked or fried and wrapped in tangy grape leaves, develops into an unexpectedly sophisticated “pie” with complex flavor. In an...
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Braised Green Beans and Potatoes in Tomato Sauce (Fassolakia Ladera)
Stringless green beans became widely available in Greece only in the last few years. As far back as I can remember, before we could cook this very popular summer dish we had to slave for hours trimming...
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Butternut Squash Soup with Yogurt
This is the soup I make often varying the ingredients slightly –with more onion or leek, sometimes adding chopped, dried mushrooms instead of the chicken broth. The topping also may vary; once I made a...
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The Green, Winter Greek Salad
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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Chard Leaves Stuffed with Vegetables, Rice, Herbs and Fish
The garden offers me plenty of large chard leaves, often in different colors, all through May, and it is so easy to roll them into large bundles, preferably without blanching them first. In my last...
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Oriental Orange ‘Cream’
With no eggs or cream, this light fruity dessert is based on Portocal Peltesi, a Turkish recipe I tasted in Istanbul. You can make it with any fruit juice –lemon, tangerine, grape, pomegranate etc....
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Baked Fish with Lemon, Potatoes, and Thyme
I first made it with striped bass –absolutely delicious—then with some small hake, and also with pelagisia tsipoura —wild gilt-head sea bream, called Orata in Italy, and Dorade in France– the...
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Roasted Summer Vegetables with Garlic and Herbs
I bake all or some of the vegetables on the ingredient list, depending on what my garden produces. For example, I omit the eggplants and increase the amount of zucchini in June, when I harvest more...
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Stuffed Summer Vegetables with Rice, Farro and Pine Nuts
The stuffing is simply a mixture of chopped vegetables, the bits and pieces removed to make room for the stuffing – this dish wastes nothing. Together they create an unexpectedly tasty combination....
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