Small Plates to Share
So many of my non-Greek friends don’t realize that artichokes are one of the stars of the Greek spring, cooked up in countless ways in dozens of delicious regional recipes from all over Greece. This dish takes its cue from the many pilafs of Greece, but it’s a risotto, enriched with the national Greek...
Fava is what Greeks call yellow split pea puree. It’s a wonderful vegetarian and vegan dish but also a first-class meze. Fava can be a carte blanche, the way Italian polenta is, for almost any topping, from plain raw onions or scallions and capers, to eggplant caponata, to these aromatic very “un-Greek” shitake mushrooms,...
Arcadian Walnut Skordalia Recipe from the forthcoming book, The Country Cooking of Greece, Chronicle Publishers, San Francisco This hearty, earthy skordalia, made dark with the addition of walnuts and red wine vinegar, is especially pungent. It is delicious with boiled or roasted beets. 6 servings ½ loaf stale rye or wheat bread, crusts removed...
Skordalia, the Greek Garlic-Potato Meze Take a look at the latest video in my new series “How to…GreekFoodTv”
Black-eyed peas, total Greek peasant food!, get an elegant twist served up with sun-dried tomatoes inside an avocado. You can easily prepare this recipe without the salmon, which would make it great for vegans, too! For 4 servings 2 ½ cups cooked black-eyed peas* 2 scallions, trimmed and chopped 8 sun-dried tomatoes in...
Here is a twist on a very old and traditional Greek dish. Lentils are cooked with pasta, bulgur or rice in the Greek country kitchen. This dish is spruced up with a tiny Greek pasta called kouskousi, and spiced with prunes or other dried fruit, cumin and more. For 4 servings 1 1/2...
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.
