This recipe was inspired and adapted from a recent posting of friend and Canadian food blogger Peter Minakis. It is really simple, really delicious and, to my palate, has that elusive quality called umami. 6 tbsp. extra virgin Greek olive oil 4 scallions or spring onions, trimmed and cut into thin rounds 1...
The filling of rice, pine nuts, raisins, onions, and herbs is used in slight;y varying renditions in many of the stuffed dishes of Greece, from dolmades, to stuffed peppers and tomatoes, to stuffed squid. Makes 4 main course or 6-8 meze servings 3 pounds / 1 ½ kilos medium-sized fresh squid ¾...
Maybe only the Greeks could consider octopus comfort food, but that is exactly what this dish is. Cooked slowly, the octopus exudes the most delicious juices, and these in turn find their way into the sauce for the pasta. My kids love this recipe. It’s a Lenten / fasting classic, but I cook this...
Beans and pasta are one of the most rustic combinations in Greek cooking. This recipe is an adaptation of an old dish from Corfu. 4 servings ½ lb / 250 g red kidney or borlotti beans, soaked overnight (you may also use canned) ½ cup extra virgin Greek olive oil 1 red...
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...
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.
