8 servings 3 pounds pork (leg or shoulder, bone in) For the herb crust: ¼ cup. coarse salt 1 tsp. black pepper in grain 1 bay leaf, crumbled ¼ tsp paprika 2 sprigs rosemary, spiny leaves only 3 sprigs thyme, leaves only 2 cloves garlic, peeled 3 cloves garlic, peeled and chopped 4...
This is a pan-northern-Greek dish, one of the all time classics and favorites on the Sunday and festive table. In Naoussa, the addition of tomatoes to the dish distinguishes it from other versions around the region. Locals say the best cut for this is pork collar. For 4-6 servings ½ cup olive oil 1...
Makes 4 servings For the Marinade: 2 tablespoons coarse salt Freshly ground black pepper to taste 2 tablespoons Greek dried oregano 2 tablespoons minced garlic ½ cup extra-virgin olive oil 1/3 cup fresh strained lemon juice 2 1/2 pounds boneless lamb leg or shoulder, cut into 1 ½- inch cubes (There should be about...
This is one of the most classic dishes in Greece, a specialty of the mainland area around Mt. Pelion and Volos. There are many different kinds of sausages in the Greek kitchen. The ones from Thessaly are usually made with beef and flavored mildly. Look for something similar when making this. Spetzofai is great...
The Greek kitchen abounds with luscious “country” recipes for stuffed onions, an economical dish that requires a little time. This particular rendition os from Galaxidi, a coastal area on the mainland side of the Corinth Canal. It makes a beautiful dinner party treat, as an opener or, even, as a main course. There are...
The best place to taste these stateside is…Pylos restaurant in the East Village, NYC. This dish is one of the most aromatic in the entire Greek kitchen. My kids love it and so will yours! Serve with mashed potatoes, as pictured, or with whole wheat pasta and a green salad. 4-6 servings 2 wedges...
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.
