This dish comes from the northern Greek region of Goumenessa, in Central Macedonia, a gorgeous, mountainous areas punctuated by lakes and rushing rivers. Sweet water fish abound here, among them a species of carp called grivadi, which is a little like American catfish. You can make this dish with trout or with any firm...
This subtle, tangy Greek fish dish is an underappreciated classic, even in Greece. It’s traditionally made with the thin-stalked dark green celery that Greeks call “selino” but which Americans might know as Chinese celery. You cal also make this with leafy greens, such as chard. 2-4 servings Salt 2 pounds/1 kilo gilthead bream,...
Here’s an all-time classic! 4 servings 2 ½ pounds/1.12 kilos shrimp, cleaned but heads and tails attached ½ cup extra-virgin Greek olive oil 1 large onion, peeled and chopped 1 hot green pepper, seeded and chopped 2 cups grated fresh tomatoes (canned are fine) Salt and freshly ground black pepper ½ pound/225 g....
Everyone who’s ever eaten Greek food, knows about grilled octopus. But there are many other recipes for octopus, too. Here’s one of them, an elegant dish that calls for baking the creature in parchment paper, which helps it retain its moisture and concentrates its flavors. 4-8 meze servings 1 medium octopus (about 2...
Red mullet is arguably one of the Aegean’s most characteristic fish. Typically, it is pan-fried. This island dish, however, calls for cooking it in tomato and caper sauce, the latter a mainstay in the culinary heritage of many arid Cycladic islands. This recipe originally appeared in my book, Aegean Cuisine (KETA publishers). 4-6 servings...
4 servings as a main course 1 large red onion, chopped 2 garlic cloves, chopped ½ cup/120 ml olive oil, or slightly more if desired 1 medium-size octopus (2-2 ½ pounds/1 -1.35 kilos) ½ cup ouzo 1 cup chopped plum tomatoes, or 1 can Greek whole Santorini tomatoes in their juices ½ cup...
Visit us on the Blue Zone island Ikaria, where people have the longest life spans in the world, for a week of glorious Greek cooking classes in an ancient Greek-island village.
