In Greek: ντόνατς, pronounced DOH-nuts This is a basic Greek donut recipe. The key to this recipe is the temperature: all ingredients need to be at room temperature; work surfaces should be at room temperature as well, and the cooking environment needs to be warm and dry. If countertops feel cool or cold to the […]

In Greek: δίπλες, pronounced THEE-ples These light, crunchy pieces of fried pastry dough are a delicious sweet to serve with coffee, as a party food, and as a snack. Thiples can be made in different shapes, the most common being bow ties and spirals (done here). Prep Time: 45 minutes Cook Time: 25 minutes Total Time: 1 hour, 10 minutes Ingredients: 4 […]

This recipe for Lenten Koulourakia (koo-loo-RAH-kyah) was given to me by Maria Athanasiou, a dear friend and adopted Aunt of my family. Her recipe uses vegetable oil and wine to flavor the twists, and produces a crisp and delicious cookie that is perfect for dunking in coffee. Maria recommends baking at 400 degrees but I […]

In Greek: βασιλόπιτα, pronounced vah-see-LO-pee-tah Of all the Vassilopita recipes, I like this one the best for making at home because the texture is lovely (like a granular pound cake) and it lends itself to decoration. In four- and five-generation families, we jump at every chance to give younger members decorating opportunities! The recipe calls for self-rising flour. […]

In Greek: κεϊκ με καρότα, say: cake meh kah-ROH-tah Western style cakes have been popular in Greece since the mid-20th century, and this version of carrot cake with walnuts is delicious … but different than most carrot cakes that have become popular in the US. It has no frosting, and doesn’t contain the spices that […]

These tender and delicious stuffed grape leaf rolls known as dolmathes (dol- MAH-thes) are stuffed with a hearty meat and rice filling and are commonly served as a main entree. The smaller, rice and pine nut filled dolmathakia (dol-mah-THAH-kya) are usually served as an appetizer or meze. Yield: About 40 Rolls Ingredients: 50 fresh grape leaves or 1 jar (16 […]

n Greek: ντολμαδάκια γιαλαντζί, pronounce dohl-mah-THAHK-yah yah-lahnd-ZEE Throughout the Middle East and southern Europe, this dish is a favorite. Here in vineyard country, these are often made with the very youngest and tenderest (and smallest) freshly picked leaves – which you can do as well if you have access to vines. This is the same […]

n Greek: ντολμαδάκια με κιμά, pronounced dohl-mah-THAHK-yah meh kee-MAH These small bundles of meat and rice wrapped in grape leaves are a favorite dish in Greece. The name comes from the Turkish word “dolma” meaning “stuffed.” They are time- and labor-intensive to make, so the recipe is for a pretty large quantity. They can be […]

In Greek: ντολμαδάκια με κιμά, pronounced dohl-mah-THAHK-yah meh kee-MAH The combination of ground beef and pork is a Greek favorite, and this recipe is one of the easier and quicker variations to make. Stuffing and rolling the leaves takes time, but the recipe is made in large quantities and can be refrigerated for several days […]

In Greek: ντολμάδες στο φούρνο, say: dohl-MAH-thes stoh FOOR-no Most recipes for stuffed grape leaves (dolmathes ordolmades) call for steaming, but this recipe from Northern Greece (also popular in Cyprus) calls for baking. Like all stuffed grape leaves, these make wonderful appetizers, but also work as a main dish or side. The recipe makes 36 pieces. […]