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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
07/15/2010
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
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
08/23/2007
Flaming Saganaki
Your landlord may tell you otherwise, but it's easy to make flaming saganaki at home.
Issue #105
01/27/2007
Saganáki
As much an event as an appetizer, this flaming cheese dish is as fun to serve as it is delicious to eat.
Issue #5
01/27/2007
Fried Whitebait
Americans have their french fries; Greeks have their fried whitebait—a favorite at the ouzo bars of Athens.
Issue #5
05/13/2013
Saganaki Bites with Sun-Dried Tomato Tapenade
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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