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04/10/2008
Sautéed Eggs and Greens with Lemon
This simple dish, a favorite of home cooks across Cyprus, makes a light repast that’s perfect for summer.
Issue #111
04/10/2008
Lemon and Coriander Marinated Olives
Chunks of lemon and cracked coriander seeds lend a bright flavor to these earthy olives.
Issue #111
08/23/2007
Flaming Saganaki
Your landlord may tell you otherwise, but it's easy to make flaming saganaki at home.
Issue #105
04/02/2007
Christine Galanis’s Greek-Style Vegetables
Loaded with vegetables, this Greek-American concoction is an everyday sort of side dish.
Issue #101
01/25/2008
Grape Leaves Stuffed with Rice and Raisins
This is a recipe for dolamades, an eastern European specialty.
Issue #93
10/29/2012
Garides Saganaki (Shrimp with Tomatoes and Feta)
The Greek dish garides saganaki, a bubbling concoction of shrimp, tomatoes, onions, peppers, and feta spiked with a shot of ouzo, was invented in the 1950s, most likely at a restaurant in a seaport like Thessaloníki.
Issue #85
04/19/2007
Pasta Salad with Favas
We got this recipe from Greek cookbook author and SAVEUR contributor Diane Kochilas.
Issue #84
04/19/2007
Artichoke and Fava Stew with Lemon Sauce
A tangy lemon sauce livens up the favas' slightly musky flavor.
Issue #84
12/15/2005
Pork Stewed with Celery in Egg–Lemon Sauce
Avgholimono (or avgolemono) is often a soup but may also be a sauce, as it is here.
Issue #79
12/15/2005
Bean and Vegetable Soup
Top-quality olive oil from Kalamata flavors this thick soup, a version of which has nourished Greeks since antiquity.
Issue #79
12/15/2005
Tomato and Sausage Omelette
Greek sausages, traditionally prepared in the countryside after a hog slaughter, are now commercially available and may be found even in the United States.
Issue #79
10/17/2000
Snails in the Skillet
The sharp, salty flavor of these snails stimulates the thirst—making them a perfect meze.
Issue #43
10/17/2000
Rabbit Stew
One-pot meals like this—made on Crete with both domesticated rabbit and wild hare—are basic to the island's cuisine.
Issue #43
10/17/2000
Small Cheese Pies
Cretan cooks traditionally add raki—the local version of Italy's grappa—to the dough for these pies.
Issue #43
10/17/2000
Dried Favas Stewed with Onions and Tomatoes
In Crete, as elsewhere in Greece, ''fava'' is a dish of stewed yellow lentils, not fava beans at all—but favas, fresh or dried, are another popular Cretan vegetable, especially in soups and stews.
Issue #43
12/12/2000
Sweet-Cherry Spoon Sweet
Greek food writer Aglaia Kremezi, who gave us this recipe, cooks the cherries with a beet to give them a rich red hue.
Issue #41
02/03/2009
Shrimp with Feta
This dish is a specialty of the Macedonian port city of Thessaloníki.
Issue #20
03/14/2002
Baked Feta
This is one case, says author Diane Kochilas, where she prefers tinned feta to the barrel-aged variety—which can be too soft and creamy for this dish.
Issue #20
03/02/2007
Chicken Skewers
A few simple ingredients and a touch of Greek flavor transform basic grilled chicken into a feast of sorts.
Issue #17
03/02/2007
Spanakópitta
This family recipe for the traditional Greek spinach pie offers a welcome variation with rice and mixed greens.
Issue #17
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