Are you starting to think about Thanksgiving? Here’s a really unusual, delicious recipe for sweet corn cream that comes from Northern Greece. The dish is adapted from my forthcoming book, The Country Cooking of Greece, Chronicle Books, pub. date: 2012. Serves 4 to 6 Ingredients 4 cups water ½ teaspoon salt 1 cup finely...
Yogurt, octopus, lamb, olives, oregano. These foods “belong” to the Greek kitchen in the world’s eye. Not so corn. Yet this American staple has been part of the Greek table for several hundred years, most likely introduced and disseminated by the Ottoman Turks, who may have encountered it first in Africa. The Turkish word...
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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....
Most people who are familiar with kataifi, the thin-strand pastry, think it is actually shredded wheat or shredded phyllo. In fact, it’s made with a batter that is poured through a tiny-holed spout onto a large, hot, circle griddle that spins slowly, thus creating the vermicell-like effect. From what I know, a few places...
These cookies are a Greek Christmas specialty, but they are great with your morning coffee every day of the year, too. Makes 4 to 5 dozen melomakarona For the Syrup 1 cup sugar 1 cup honey ½ cup/120 ml water 1 medium cinnamon stick One-inch/2.5-cm-wide strip lemon zest For the Cookies...
