6 servings 2 small heads Bibb or lamb’s lettuce, torn 1 fennel bulb, stalk trimmed, quartered and thinly sliced 6 large radishes, trimmed and thinly sliced 1 orange, peeled, pith removed, cut into sections then diced large ½ cup snipped fresh dill 12 Kalamata or wrinkled black Greek olives, pitted For the...
6 to 8 servings 8 large carrots 1 small clove garlic, chopped 4 tbsp. Aegina or other pistachios, coarsely chopped 4 tbsp. dark raisins, seedless ½ tsp. cinnamon ½ tsp. cumin powder ¼ tsp. cayenne pepper, or more, preferably 1 / 3 cups extra-virgin Greek olive oil Juice and zest of 1 orange...
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....
This colorful salad is a classic Greek winter treat. 6 servings 2 cups finely shredded white cabbage 2 cups finely shredded red cabbage 2 cups peeled and finely shredded carrot 4 roasted red peppers, seeded and finely chopped (about 1 ¼ cups) 2 Tbsp. tiny capers 1 garlic clove 1/3 cup/80 ml extra-virgin...
Serves 8 1 pound/450 g Greek lentils 2 bay leaves 1 jar Greek roasted red Florina peppers, drained and chopped 1 jar green olives or green olives stuffed with pimentos, chopped Greek sea salt and black pepper to taste ½ cup extra virgin Greek olive oil 3 – 4 tablespoons Greek balsamic or...
Black-eyed peas are one of the easiest legumes to cook. You don’t have to soak them. They are filled with nutrition and have a wonderful, nutty flavor. In Greece, regional specialties abound for black-eyed peas, among them this lovely, savory, vibrant stew from the Aegean islands, where fennel is one of the core flavors....
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.
