In Greek: χωριάτικο ψωμί, pronounced hoh-ree-AH-tee-koh psoh-MEE In villages around Greece, this classic bread is still baked in outdoor wood-burning ovens. This bread is more dense than other types of bread (the loaf at right measures about 13 inches across and weighs a little more than 2 pounds) and can be made with a variety […]

In Greek: πιπεριές γεμιστές με πλιγούρι, say: pee-peh-reeYES yeh-mee-STES meh plee-GHOO-ree Bulgur’s nutty flavor is a lovely addition to the tastes in this recipe that include tomatoes, fresh parsley and fresh basil. Keep your fresh tomatoes for salads and use canned tomatoes with their juice for the stuffing, and dress up your table with color […]

In Greek: πατάτες γιαχνί, pronounced pah-TAH-tes yahk-NEE This meatless main dish is simple and easy, and a favorite for those cold, blustery days. Serve with crusty bread for the sauce and a side of feta cheese. Add a seasonal salad for a more substantial meal. Cook Time: 40 minutes Total Time: 40 minutes Ingredients: 2/3 cup of olive oil 2 medium onions, diced 3-4 […]

Pan-Sized Phyllo (Filo) Pies (19) Filled Pies (12) Fresh Cheese Pie with Fennel from Kalavryta Cheese Bread from Laconia – Protsouma Cretan Meat Pie – Kritiki kreatopitta Kalitsounia with Spinach – Kalitsounia me Spanaki Cheese Crescents – Kalitsounia me Mizithra – Cretan Sweet Cheese Pastries – Kalitsounia Glikia me Mizithra Cretan Boureki Zucchini and Potato Pie Pumpkin and […]

In Greek: κοτόπουλο ριγανάτο, say: koh-TOH-poo-loh ree-ghah-NAH-toh This is my favorite recipe for oregano chicken. It involves three steps: brining, browning, and boiling, and is worth every minute of prep time. The resulting chicken – stewed with onion, lemon juice, olive oil, and plenty of oregano, is delicious and falling-off-the-bone tender. Prep Time: 4 hours Cook Time: 1 hour, […]