On a chilly Sunday in Athens, still worn out from a marathon of holiday cooking, and too spent to have gone to the supermarket with the Saturday crowds, I cooked with what was left in the fridge. That turned out to be a bunch of carrots, a little ginger, a dollop of the only...
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...
While it might seem odd to a non-Greek cook to boil greens until they are extremely soft, this is the way Greeks like to eat them. In Greek cooking, all sorts of greens, wild and cultivated, sweet and bitter, are boiled, typically in a big pot filled with salted water that is at the...
Sefoukloti is a transliteration of the local Naxos pronunciation for “seskoula,” Greek for chard. This is one of the most unusual Greek recipes, a greens pie drizzled with honey. 8 servings 1 kilo (2 lbs.) chard (you can use spinach if you can’t find) 1 large bunch fennel 1 bunch fresh mint or myronia...
8 servings 2 cups. basmati rice 5 to 6 Krokos Kozani (Greek saffron) threads 2 cups chicken broth 2 cups water 4 tbsp. butter Salt 2 tbsp. olive oil 2 large onions, finely chopped 2 large carrots, diced small Zest of 2 oranges, sliced into thin strips 3 tbsp. sugar 3 tbsp. water...
6 – 8 servings 2 pounds / 1 kilo large Yukon golds or other roasting potatoes, peeled, quartered lengthwise, then halved 1 cup dry white wine ½ cup extra-virgin Greek olive oil ½ cup fresh, strained lemon juice 3 tsp dried oregano or thyme 12 sprigs rosemary 4 garlic, finely chopped 1 tbsp....
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.
