Delicious eggplant slices layered with a savory tomato sauce and baked in a cheese sauce made with Feta cheese. This casserole can be assembled ahead and refrigerated. Note: You will need to chill the assembled casserole in the refrigerator for at least an hour for the ingredients to set before baking so please allow for the […]

Bobota (bo-BOH-tah) is a rustic country cornbread that can be served on the sweet or savory side. The sweet version often has a honey-orange syrup. This version incorporates delicious Kasseri, Kefalotyri, and Feta cheese and can be served alone as a quick breakfast or as a savory side dish to dinner. Prep Time: 20 minutes Cook Time: 40 minutes […]

In Greek: μπομπότα, pronounced bo-BOH-tah Depending on the region of Greece and local customs, the word bobota can mean anything from cornmeal to any bread or polenta-type dish made with cornmeal. Cornmeal recipes were very popular during times of hardship, and bobota is considered by many to be a “peasant” dish. This basic recipe has a little sugar, but […]

A rich and moist chocolate cake recipe that tastes indulgent but still complies with the dietary restrictions of the Lenten season. Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour Yield: Approximately 24 pieces Ingredients: 3 cups all-purpose flour 2 tsp. baking soda 6 tbsp. cocoa powder 1 tsp. salt 2 cups granulated sugar 3 tbsp. white vinegar 2 […]

This is a fun party recipe that I’ve adapted from food writer Mark Bittman. If you were expecting scary orange cheese slathered over lackluster tortilla chips, then I’m sorry but you’ll be disappointed. Perfect for the casual get together or even as a light meal, these “nachos” are sure to be a favorite. Prep Time: 30 minutes […]

Creamy semolina custard is baked until golden then bathed in sweet syrup. An easy custard pie that doesn’t require a pie crust or shell. Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 1 hour Yield: About 24 pieces Ingredients: 1 stick unsalted butter, 4 oz. 4 cups milk 1/2 cup semolina (you can substitute Farina) 1/2 cup sugar 4 eggs, […]

In Greek: τάρτα μαραθόριζα, say: TAR-tah mah-rah-THOH-ree-zah Fennel root, often sold as “anise” is a fabulous winter vegetable with a light licorice taste and smell. Often used in salads, and as a complementary taste with fish, it has been well known and loved in Greek cooking since ancient times, where both the root and leaves […]

In Greek: μουσακάς πατάτες, say: moo-sah-KAS pah-TAH-tes Prep Time: 45 minutes Cook Time: 45 minutes Total Time: 1 hour, 30 minutes Ingredients: 5-6 pounds of potatoes, peeled, cut in 1/2 inch slices 2 tablespoons of olive oil 4 medium onions, chopped 2 1/2 pounds of ground beef (or lamb) 3 cups of chopped ripe tomatoes with juice (or canned tomatoes) 1 cup […]

In Greek: μουσακάς κολοκυθάκια, say: moo-sah-KAS koh-loh-kee-THAK-yah Layers of zucchini, meat sauce, cheese, and a creamy béchamel create a fabulous oven-to-table casserole. Select mature zucchini or Italian squash (they look like large zucchini) for best results. Prep Time: 45 minutes Cook Time: 45 minutes Total Time: 1 hour, 30 minutes Ingredients: 5-6 pounds of mature zucchini, trimmed, cut in 1/2 inch slices […]

A traditional favorite that is known the world over, Greek Chicken or Kota Riganati features the quintessential Greek flavors of olive oil, lemon, garlic, and oregano. Cook Time: 50 minutes Prep Time: 15 minutes Total Time: 1 hour, 5 minutes Yield: 4 -6 servings Ingredients: 4 lbs. chicken – whole fryer cut up or pieces (bone in) 1/2 cup olive oil juice of 4 lemons […]