Based on a recipe from author Nancy Harmon Jenkins, this Cretan meze dish can be served hot or at room temperature.
This dish from Epirus marries the silky richness of an egg with the pleasing, mild bitterness of wild greens.
Sweetened with prunes and studded with pearl onions, this country-style rabbit stew is a home-cooked specialty on Crete.
In this Greek small bite, kasseri cheese, a type of sheep's milk feta, is fried and topped with zesty olive and sun-dried tomato tapenade. Dipping the cheese in cold water before coating them with flour is essential; it helps the flour to adhere and prevents the cheese from leaking into the oil as it fries.
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