SARTSA – frangokota Guinea fowl in the Ionian region might have an interesting history—or, at the least, an interesting etymology, if one is to believe historian Waverley Root. The Zakynthians call it frangokota, or “French chicken,” while in Corfu it is called faraona, after the Italian gallina faraona, or pharaoh’s turkey. Root says that the bird, indeed a native of Guinea in […]

PASTITSIO VENETSIANIKO Ingredients: Makes 10 to 12 servings For the pastry: 3 1/4 cups all-purpose flour 1 teaspoon salt 1 1/2 teaspoons sugar 1 1/2 cups (3 sticks) cold unsalted butter 1/3 to 1/2 cup ice water, as needed For the filling: 1 pound thick tubular spaghetti, like bucatini 2 to 3 tablespoons unsalted butter, […]

Unfortunately, most recipes are geared towards families of four to six. This isn’t necessarily a bad thing, leftovers can be good. And when you’re cooking for one or two a freezer can be your best friend. Nevertheless, there are times when you want to reduce a recipe and fortunately, that’s not particularly difficult. Difficulty: Easy Time […]

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 […]

Greeks refer to the former Constantinople as “The City” (polis) and to the style and flavors of the cooking that emerged from there as “of the city” or “city-style.” (a la polita). Aginares a la Polita or Artichokes City-Style is a vegetarian stew with artichokes, carrots, and potatoes highlighted by the flavors of lemon and dill. […]

In this version of stuffed peppers, spinach and Feta cheese are paired with light and fluffy couscous together with raisins, pine nuts, and a touch of fresh dill. Prep Time: 20 minutes Cook Time: 1 hour Total Time: 1 hour, 20 minutes Yield: 6 Peppers Ingredients: 6 medium red bell peppers (orange and yellow work well too) 1/2 cup olive oil, (divided) 1 […]

Greek name and pronunciation: Piperi, πιπέρι, pronounced pee-PEH-ree At the market: Black and white peppercorns and ground pepper are usually readily available at the market. Green peppercorns, packed in brine or freeze-dried, are generally available as well. Physical characteristics: Pepper is a vine that produces clusters of berries which look like a foot-long length of […]

Bouquet Garni for Soups & Sauces There’s nothing quite as disconcerting as finding a whole allspice berry or piece of dried rosemary in a sauce or bowl of soup. A tip from Margarita Krasanaki. Cure Your Own Olives Greek olives are known the world over for their variety, flavors, and colors. Learn about the methods […]

Greece is known for fabulous lamb dishes, from small souvlaki (skewered kebabs) to stuffed baby lamb to spit-roasted whole lamb – and a lot of grilled, roasted, and stewed recipes in between! Learn more about cooking with lamb. What is baby lamb? Spring lamb? Young? Mutton? The age of the animal is calculated based on […]

In Greek: αρνί με πιλάφι στο φούρνο, pronounced ar-NEE meh pee-LAH-fee stoh FOOR-noh This easy oven casserole is a great choice for a family meal. It can also be made with other meat – chicken, beef, pork, and even liver. Prep Time: 20 minutes Cook Time: 1 hour, 45 minutes Total Time: 2 hours, 5 minutes Ingredients: 2 1/4 pounds of lamb or […]