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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
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
07/15/2010
Meatballs in Tomato Sauce (Keftedes me Saltsa Domata)
Redolent of oregano and mint, these meatballs are served in northern Greece as a meze with fried potatoes or steamed rice.
Issue #131
07/13/2010
Flat Breads with Two Toppings (Laganes)
In Greece, these flat breads are traditionally cooked on a hearthstone set over hot coals (a cast-iron skillet on the stove works well, too) and served with tomato sauce or sautéed zucchini and feta.
Issue #131
04/24/2012
Fennel and Herb Phyllo Pastries (Hortopita)
These Greek pastries unite a buttery crust with bright-tasting fennel and feta. Continue...
Issue #127
06/01/2011
Greek Fried Cheese
This is one of many flavorful mezedes (Greek appetizers) in Susanna Hoffman's The Olive and the Caper (Workman, 2004). See the recipe »
Issue #126
12/16/2009
Herbed Olives
Use a mixture of firm brined olives to make this dish.
Issue #126
12/16/2009
Marinated Mushrooms
This easy appetizer can be served warm or chilled.
Issue #126
12/16/2009
Mussels in White Wine
Serve these garlicky mussels with crusty bread.
Issue #126
04/29/2013
Pork Kebabs with Cucumber–Mint Yogurt Sauce
Redolent of oregano and cinnamon, these pork kebabs owe their tenderness to a red wine marinade that helps break down even the toughest cuts of meat, like pork shoulder, which is most commonly slow-cooked in the oven or on the stove top. Continue...
Issue #111
04/09/2008
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
01/25/2008
Grape Leaves Stuffed with Rice and Raisins
This is a recipe for dolamades, an eastern European specialty.
Issue #93
10/28/2012
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
10/17/2000
Snails in the Skillet
The sharp, salty flavor of these snails stimulates the thirst—making them a perfect meze.
Issue #43
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