6
results
Narrow Results
You've Selected:
Fall
Greek
Medium
Source
Saveur (6)
Main Ingredient
Vegetables (3)
Cheese (2)
Chicken (1)
Fish (1)
Fruit (1)
Course
Main Course (3)
Dessert (2)
Side Dish (2)
Appetizers (1)
Technique
Bake (3)
Fry (1)
Marinate (1)
Poach (1)
Saute (1)
Topic
Recipe (6)

Advertisement
12/15/2005
Rooster with Egg Noodles
Older birds, whether roosters or hens, yield particularly flavorful broth.
Issue #79
12/15/2005
Purée of Yellow Split Peas
In Greece, fava usually refers to a purée such as this one, made of yellow (or sometimes green) split peas; it can also apply to a purée of the eponymous bean or other legumes.
Issue #79
10/17/2000
Fish Baked with Dried Okra
Okra is very popular on Crete. Like most Cretans, Christoforos Veneris, whose recipe this is, dries his okra in the sun before cooking it.
Issue #43
10/17/2000
Lamb and Cheese Pie
Cretan cheeses can be difficult to find in the U.S. Try a Greek market, or cheese shops with a wide selection of international cheeses.
Issue #43
11/02/2000
Zucchini Pie
Feta cheese and zucchini squash are the focus of this savory pie.
Issue #24
08/08/2007
Poached Quinces in Honey
When SAVEUR contributor Peggy Knickerbocker went to Greece in 1995, all she brought back was this recipe for clove-spiced quinces.
Issue #14