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Issue #131 08/10/2012 Eggplant and Parsley Dip (Melintzanosalata) Chiles lend heat to this smoky dip from Kea, Greece. Issue #131 07/29/2012 Zucchini Fritters (Kolokitho Keftedes) Based on a recipe from author Nancy Harmon Jenkins, this Cretan meze dish can be served hot or at room temperature. Issue #131 07/18/2012 Shrimp with Tomatoes and Feta (Garides Saganaki) 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. Issue #131 10/07/2011 Stuffed Eggplant (Papoutsakia) This Peloponnese-style dish finds eggplant stuffed with ground beef and tomatoes and topped with a cheesy béchamel. Issue #131 09/19/2011 Roasted Beets with Garlic–Potato Spread (Pantzaria me Skordalia) This classic taverna dish pairs sweet roasted beets with a garlicky skordalia made with potatoes and walnuts. Issue #131 08/29/2011 Rosemary Chicken (Kotopoulo me Dendrolivano) Thessaloniki chef Aglaia Patronaki showed us how to make this delicious, herb-strewn, skillet-braised chicken dish. Issue #131 07/13/2011 Grilled Sea Bass Wrapped in Fig Leaves (Lavraki Stin Schara) In this preparation, fig leaves perfume and protect the flesh of the fish. Serve with lemon–olive oil sauce. Issue #131 07/19/2010 Greek Lasagne (Pastitsio) This creamy casserole of pasta and meat is enjoyed throughout Greece. Continue... Issue #131 07/18/2010 Roasted Vegetables (Briam) Peloponnese home cook Maria Xerakia gave us this recipe for roasted summer vegetables, which pairs well with roasted lamb. Issue #131 07/18/2010 Pork Kebabs (Souvlaki Hirino) Oregano and garlic give these grilled pork kebabs their signature flavor. Issue #131 07/18/2010 Feta Tart (Alevropita) Made with a simple egg batter, this feta-studded tart hails from the region of Epirus. Issue #131 07/18/2010 Stuffed Grape Leaves (Dolmades) This meze of stuffed grape leaves is served with a cucumber–yogurt sauce. Issue #131 07/18/2010 Peppers Stuffed with Feta (Piperies Gemistes me Feta) This meze is made in Macedonia with sweet Florina peppers, though Fresno or Anaheim chiles (the former being hotter than the latter) can be substituted. Issue #131 07/18/2010 Marinated Sardines (Sardeles Ladolemono) For this appetizer from Kea, fresh sardines are lightly pickled in a tart marinade. Issue #131 07/18/2010 Orange Cake (Portokalopita) Chopped phyllo dough gives this orange-scented custard cake from Crete its layered texture. Issue #131 07/15/2010 Roasted Lamb with Rosemary (Arni me Dendrolivano) This technique of roasting lamb over a bed of rosemary sprigs lends this Greek classic a smoky, herbal flavor. Issue #131 07/15/2010 Wild Greens with Fried Eggs (Horta me Avga Tiganita) This dish from Epirus marries the silky richness of an egg with the pleasing, mild bitterness of wild greens. Issue #131 07/15/2010 Rabbit and Onion Stew (Kouneli Stifado) Sweetened with prunes and studded with pearl onions, this country-style rabbit stew is a home-cooked specialty on Crete. Issue #131 07/15/2010 Pasta with Sausage and Cheese (Macaronia me Loukanika ke Tiri) In this dish from Epirus, pork sausage, blue cheese, and fresh oregano are a gorgeous counterpoint to pasta. Issue #131 « Previous 1 2 3 4 5 . . .6 Next »