True to the nature of Greek cuisine, this menu shows off summer produce at the height of its glory: eggplant, tomatoes, cucumbers, apricots. To start off are little one-bite hors…
This quick take on bekri meze, the classic Greek appetizer, pairs chunks of pork with a good splash of wine (hence, the stew’s name) and a broth laden with bell…
These four rich breads share more in common than you might think.
This light, lemony twist on a traditional Greek gyro is topped with a simple, tangy tzatziki dressing.
Traditionally, eggs dyed bright red decorate the Greek Easter bread called tsoureki, but you can use undyed eggs, if you like. The spices in this bread can vary regionally, and…
A galette is basically a freeform pie. To save time, make the dough the night before you plan to assemble and bake the galette. I love the way the fresh…
The classic combination of spinach and feta shines in this twist on rugelach.
This speedy dish is half whole-grain salad, half Greek salad featuring baby spinach, dill, and feta. Substitute lamb or fish for the chicken, or top with a fried egg for…
A Greek chef brings her culinary traditions to the table in a bountiful meal.
A simple Greek-style marinade with just a few delicious ingredients tenderizes and enhances the flavor of the lamb and vegetables. You can substitute chicken or beef, if you like. Add…
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