In Greek: τάρτα μαραθόριζα, say: TAR-tah mah-rah-THOH-ree-zah Fennel root, often sold as “anise” is a fabulous winter vegetable with a light licorice taste and smell. Often used in salads, and as a complementary taste with fish, it has been well known and loved in Greek cooking since ancient times, where both the root and leaves […]

Salata Roka me Finokio kai Portokali In Greek: σαλάτα ρόκα με φινόκιο και πορτοκάλι, say sah-LAH-tah ROH-kah meh fee-NO-keeyoh keh por-toh-KAH-lee Arugula is a winter green, making this a fabulous choice with other winter favorites of fennel root and oranges. Be sure to use pearl or boiler (small) onions which contribute a sweeter taste than […]

Ingredients: 1 1/2 kilo snails 1 large bunch fennel 4 potatoes, quartered 1 large onion, finely chopped 2 ripe tomatoes, finely chopped 3 tablespoons red wine 3/4 cup olive oil Salt and pepper to taste Method: Place the snails in a deep bowl filled with tepid water and cover with a dish. Allow them to […]

MYZITHROPITA KALAVRYTON This dish calls for local myzithra, a fresh whey cheese made from the residuals of feta production. It is possible to find fresh myzithra in Greek food shops across America. It has the consistency of fresh farmer’s cheese or good ricotta, which can easily be substituted. The original recipe also calls for wild fennel. I have reworked it to […]

Greek name and pronunciation: Maratho, μάραθο, pronounced MAH-rah-thoh (soft th sound)Wild fennel is also known as malathro (μάλαθρο, say: MAH-lah-throh) At the market: The most commonly used fennel leaves in Greek cooking are fresh, sold in bunches or attached to the root. It is sometimes sold under the name “anise” because of the similarity in tastes, but […]

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 […]

In Greek: χοιρινό με πράσα, pronounced hee-ree-NO meh PRAH-sah Use the pressure cooker for this one. Pork and leeks taste great together and the fennel adds just the right touch. Prep Time: 30 minutes Cook Time: 1 hour, 30 minutes Total Time: 2 hours Ingredients: 4 1/2 pounds of pork shoulder, cut into 3-inch chunks 1 1/3 cups of olive oil 2 […]

TSIGARELLI – ΤΣΙΓΑΡΕΛΙ In spring, certain tender greens, both bitter and sweet, are picked to make tsigarelli, a dish of blanched greens sauteed with onions, herbs, olive oil, and—traditionally—reddened with paprika or chile pepper. Today the dish has been modified considerably and is more likely to get its color mainly from tomatoes. Tsigarelli is not exclusive to Corfu—it is found throughout the Ionian […]

Question: What Fruits, Vegetables, and Herbs Are in Season Now? Traditional Greek cooking is based on what’s in season at the moment. Meals are often planned at the last minute, depending on what looks irresistible at the market! So what’s in season now? Answer:In today’s world of refrigeration and hothouse-grown produce, the distinction among seasonal produce […]

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 […]