This simple, but delicious recipe makes a wonderful main-coure vegetarian dish. It is adapted from Feasting and Fasting in Crete by Diana Farr Louis. Look for trahana or Cretan Xinohondros, an unusual but very tradition grain product from the Eastern Mediterranean and Greece, in Greek grocery stores all across the world. This is a...
Here’s a Greek recipe inspired by some of the new dishes I worked on for the winter menu at Pylos restaurant in NY, where I am consulting chef. It’s an easy but delicious combination of sauteed spinach and cherry tomatoes, pine nuts, shrimp, raisins, and red pepper flakes, called boukovo in Greece. The best...
Pumpkin pastitsio…savory roasted pork with an herb crust…stuffed turkey…and more. These are some of the dishes you’ll find in my holiday main course section, so hurry, take a look, and head straight to the supermarket!
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...
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...
8 servings ½ cup extra virgin olive oil 1 large onion, finely chopped 1 small garlic clove, finely chopped 1 bag sour trahana 2 liters chicken or vegetable stock Salt and pepper to taste Lemon Juice to taste For Garnish: Thinly sliced fresh or fried leeks Raw olive oil Boukovo 1. Heat the olive...
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.
