SESKOULA YIAHNI ME FETA Makes 4 to 6 servings Ingredients: 2 pounds green chard, trimmed, coarsely chopped, and washed well 1⁄2 cup extra-virgin olive oil, plus oil for drizzling on 3 large onions, finely chopped 2 cups finely chopped celery 2 cups grated tomatoes or coarsely chopped plum tomatoes (canned are fine) Salt and freshly […]

Ingredients 4 tablespoons of unsalted butter, in room temperature 2 teaspoons of dill, chopped 2 lbs of lamb’s ground 2 teaspoons of olive oil 1 small, white onion, chopped 3 teaspoons of parsley, chopped 1-2 pinches of pepper 1/2 cupof  rice 2-3 pinchesof  salt 5 cups of water or stock Directions In a large bowl […]

Moussaka is a casserole made by layering eggplant with a spiced meat filling then topping it off with a creamy bechamel sauce that is baked to golden perfection. It is perhaps the most widely recognized of all Greek dishes and was made famous by the legendary Greek chef, Nicholas Tselementes. This eggplant version is the traditional […]

In Greek: καρμπονάρα στο φούρνο, pronounced kar-boh-NAH-rah stoh FOOR-no What we call “carbonara” in Greece isn’t what you may have eaten in the past. This baked pasta dish is easy to make, bakes in 15-20 minutes, and makes a great family meal. I like to use farfalle pasta (bow-ties) but elbow macaroni works just as […]

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 […]

Bakaliaros (bah-kahl-YAH-ros) is cod that has been preserved in salt. It’s sold in large pieces that need to be soaked for at least 12 hours prior to cooking so that the excess salt can be eliminated. A traditional dish for Palm Sunday, this tasty fish can be batter-fried or baked and is delicious with a tangy […]

Ingredients: a good amount of olive oil to coat your pan or pot plus a small knob of butter 1 leek, washed and thinly sliced (green stalky ends discarded) 2 cloves of garlic finely minced 1 large grated carrot 500 grams of cooked tomato sauce or 2 cans of pureed tomatoes 2 cups of chicken […]

MAVROMATIKA FASOLIA ME MYRONOLAHANA (Peloponnesos)  Ingredients: 1⁄2 pound dried black-eyed peas, picked over and rinsed 2⁄3 to 1 cup extra-virgin olive oil, to taste 1 large onion, finely chopped or grated 3 garlic cloves, finely chopped 11⁄2 pounds mixed greens (spinach, chervil, collards, chard), trimmed, chopped, and washed well 2 tablespoons tomato paste Salt and freshly […]

ANGINARES YEMISTES ME RIZI, RIGANI KAI MARATHO Ingredients: 8 to 10 large artichokes, cleaned 2 large lemons, halved 1 bowl of acidulated water 2⁄3 cup extra-virgin olive oil 3 large onions, finely chopped 3 garlic cloves, minced 2⁄3 cup long-grain or basmati rice Salt and freshly ground black pepper to taste 1 cup water 1⁄4 […]

Ingredients: You can either use potatoes or rice in this recipe but traditionally Tavva is made with potatoes. 1 or 2 kilos of Lamb, any piece is OK but traditionally it was made with the fattier parts of meat. You can use shoulder, lamb chops or any piece you have at hand. Personally I prefer […]