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04/09/2008
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
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
Rooster with Egg Noodles
Older birds, whether roosters or hens, yield particularly flavorful broth.
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
03/02/2007
Spanakópitta
This family recipe for the traditional Greek spinach pie offers a welcome variation with rice and mixed greens.
Issue #17
08/24/2009
Roasted Beet and Garlic Tart
With flavors as bold as its vibrant color, this versatile tart with beets and garlic may be served hot or cold. Continue...
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Source: Mediterranean Cooking in Alaska