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Issue #131[all previous issues]
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This version of the cake is a potluck and bake sale favorite; the addition of crushed pineapple helps to keep it sweet and moist.
Chiles lend heat to this smoky dip from Kea, Greece.
Based on a recipe from author Nancy Harmon Jenkins, this Cretan meze dish can be served hot or at room temperature.
The term saganaki refers to the skillet in which Greeks cook ingredients with cheese. In this appetizer, shrimp is topped with crumbled feta and broiled.
This Peloponnese-style dish finds eggplant stuffed with ground beef and tomatoes and topped with a cheesy béchamel.
This classic taverna dish pairs sweet roasted beets with a garlicky skordalia made with potatoes and walnuts.
Thessaloniki chef Aglaia Patronaki showed us how to make this delicious, herb-strewn, skillet-braised chicken dish.
In this preparation, fig leaves perfume and protect the flesh of the fish. Serve with lemon–olive oil sauce.
Rice pudding is one of the hundreds of flavors of paleta that you'll find in Mexico. Some other favorite paletas include strawberries and cream, tamarind-chile, and pineapple.
These simple gelled fruit desserts—based on a recipe in chef Marco Pierre White's The Mirabelle Cookbook (Random House, 1999)—are an elegant way to serve summer berries.
Peloponnese home cook Maria Xerakia gave us this recipe for roasted summer vegetables, which pairs well with roasted lamb.
Made with a simple egg batter, this feta-studded tart hails from the region of Epirus.