Main course meat, fish, and vegetable dishes for the holidays.
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 great dish for the holiday buffet. A large tray will feed up to 16 hungry revelers. The pastitsio isn’t traditional, of course. For one, there is no meat in this dish, but the savory tomato sauce filled with hearty chunks of sweet pumpkin more than makes up for that, as does...
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...
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.
