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,...
Another simple dish that’s perfect for lent, but also for vegans and vegetarians. It’s an easy recipe to fix on a weeknight. Greece, a mountainous country, is a mushroom-lovers paradise. Many mushrooms grow in the wild, but there are also a few companies that have made a thriving business out of cultivating them. Makes...
Unless you really aren’t a mushroom fan (and I don’t know too many such folks), grilled mushrooms are a classic, easy recipe fit for the holidays and every day. The tang of garlic, Greek olive oil and oregano make these grilled mushrooms even better. You can serve them right out of the oven, or...
Greece meets other parts of the Mediterranean in this easy, pretty dish that marries the classic Greek olive, albeit sweet, with classic Italian prosciutto. I am usually not a great fan of sweet olives or sweet olive relishes, having once tasted candied olives at a market in Shanghai and developing an immediate distaste for...
2 pounds / 1 kilo various fresh mushrooms 1 packet dried porcini 1 packet dried morels ½ cup olive oil 2 pounds / 1 kilo Stifado onions 1 tbsp. Flour 2 bay leaves Pink peppercorns Whole Black peppercorns 5 whole allspice berries ½ cup dry red wine 3 Tbsp. balsamic vinegar Salt 1....
Trahana brings to mind all the frustrations of childhood. The pebble-sized sour-milk pasta typically hand-made at the end of the summer in rural Greece and kept in cotton sacks for the winter, is the kind of food that mothers relentlessly try to force on their young, and one which, with equal fortitude, children just...
