The World’s Most Basic Soup ZOUPA Makes 4 servings This dish is the apotheosis of the trinity of Mediterranean flavors—wheat, wine, and olive oil. “It’s just like the akraton — the breakfast of bread and undiluted wine—that the ancients used to eat.” At first I thought it was one of those dishes, like so many others, lost to time, […]

MOSTARDA DOLCE Zakynthos and Corfu both make sweet mustards, vestiges of English and Venetian rule. The mustards, made either with quince, as in this recipe, or with dried fruits, are eaten at Christmas with roast turkey, game, pork, or other meats. Makes about 4 cups Ingredients: 3 quinces, peeled and cored 1 quart Mavrodaphne wine or sweet port 1 […]

AYIATHA TIS KERKYRAS Another take on the pan-Mediterranean garlic sauce that accompanies fried fish and boiled vegetables. But Corfu’s version of ayiatha, as it is pronounced in the local dialect, calls for bread and almonds, as opposed to potatoes, as the base. Vinegar makes this garlic sauce slightly harsher in flavor than those that call for lemon juice. Locals tend to […]

ALIATHA TIS KEFALONIAS This is nothing more than the island’s own skordalia, the pungent dipping sauce made with potatoes and lots of garlic. Two things define the Cephalonian version: Aliatha is always made with potatoes and always with fish broth, preferably made from cod bones. It has a strong, acidic flavor since Greeks are not shy about using either garlic or […]

Freshly made dips taste great, but sometimes, after they’ve been refrigerated to chill or stored for a short while, the taste seems to change. Whether you’re making dips ahead of time or storing some leftovers, here are some tips to make sure your dips always taste their best. Aerate Dips and spreads made with sharp […]

In Greek: χούμους με ταχίνι (pronounced HOO-mooss meh tah-HEE-nee) This dip is quick and easy to make, delicious, and healthy. No cooking involved. Just grab the blender and go. Chickpeas (also known as garbanzo beans) and tahini (a paste made from roasted sesame seeds) combine to make a tasty appetizer to serve with wedges of […]

Kourabiethes me Amygthala & Kanela In Greek: κουραμπιέδες με αμύγδαλα και κανέλα, say: koo-rahb-YEH-thes meh ah-MEEGH-thah-lah keh kah-NEH-lah Kourabiethes are celebration cookies: they are prepared at Christmas, baptisms, and weddings. This recipe for these shortbread-type cookies is packed with toasted almonds, includes the taste of cinnamon, and calls for the traditional coating of lots of confectioner’s […]

Question: What Did the Ancient Greeks Eat? Answer:The foods of ancient Greece were similar to foods we eat today, but did not include many that have become important parts of modern Greek cooking. For example, tomatoes, peppers, potatoes, and bananas didn’t arrive in Greece until after the discovery of the Americas in the 15th century, because […]

Like other ancient civilizations, the basic ancient Greek foods were cereals, legumes, oil, and wine. Many ancient Greeks lived in Magna Graecia (Megale Hellas), so the food of the Romans overlaps that of the Greeks. There were, of course, other influences on ancient Greek foods, especially from Asia. We know the Greeks had a wide variety of […]

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 […]