In Greek: σκορδαλιά pronounced skor-thal-YAH My older family members would fix this using a mortar and pestle to first degrade the garlic with salt, then add other ingredients to create the purée texture desired. Today, I often use a food processor or hand mixer which makes things a lot easier and takes a lot less […]

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 […]

Ingredients: 2 lb cleaned calamari tubes 8 minced cloves of garlic 1/2 cup olive oil 1 tsp lemon zest (lemon peel grind) 6 tbsp lemon juice 4 tbsp oregano 1 tsp salt 1 tsp pepper Chopped parsley for garnishment Lemon wedges Method: Clean and wash the calamari under plenty of running water. Using paper towel […]

In Greek: καλαμαράκια γεμιστά με αγκινάρες, say: kah-lah-mah-RAHK-yah yeh- mee-STAH meh ah-gkee-NAH-res Artichoke hearts, rice, and a fabulous range of herbs make up the stuffing for small squid (calamari). Served with a lovely garlicky skorthalia on the side, crisp salad, and plenty of Greek olives, it makes a delightful meal. Ingredients: 3 to 3 1/2 pounds of small squid […]

In Greek: ψαροκεφτέδες, pronounced psah-roh-kef-TEH-thes A bit of modern Greek, this recipe calls for a batter made with beer. A combination of swordfish and desalinated salt cod, combined with onion and parsley make a fabulous dish. The batter calls for beer and self-rising flour. Serve as a meze, appetizer, or as a main dish. Note: […]

Ingredients: 1 kilo Bacaliaro (Dried Cod) 1/2 cups of flour 1 tsp of yeast 1 egg Olive oil for frying 1/2 tsp of salt Pepper to taste Method Cut your Baccaliaro in small pieces and remove the skin. Place it in a large bowl with plenty of water to cover it. Leave it in the […]

These dips are considered the four traditional Greek classics. The recipes are simple – easy to make, with few ingredients – and belong in the recipe box of every Greek food lover. Serve them as appetizers, mezethes, condiments, or in creative ways devised in your kitchen. Melitzanosalata – Eggplant dip Skordalia – Garlic sauce or […]