Sauces in Greek Cooking

12 October 2011

The ancient Greeks had a decidedly more complex palate when it came to sauces than do their contemporary heirs. In today’s Greek kitchen, sauces and dressings tend to be relatively simple and easy to prepare. Avgolemono. This is the fundamental Greek sauce-liaison, used to flavor all sorts of dishes, from soups to stews to stuffed, rolled vegetables. It is made ...

62. Eggs in Greek Cooking

12 October 2011

One of the most curious sights at the Athens Central Market and at itinerant farmers’ markets are the egg-vendors, erstwhile entrepreneurs who sell nothing but…eggs. If anything attests to the importance of the egg on the Greek table it is this commercial specialization. (That’s not to say, of course, that you can’t find eggs in cartons at the local supermarket. ...

63. How to Assemble a Meze Platter

11 October 2011

The Meze platter should offer a variety of foods, textures, colors, and flavors for people to nibble on as they enjoy wine or ouzo and the company of friends. As a general rule, ouzo and tsipouro go best with seafood meze platters, while wines are a better match for cured meats and cheeses. Vegetables meze items, such as baked giant ...