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Narrow Results You've Selected: Saute Saveur Greek Recipe Remove all Difficulty Easy (16) Medium (5) Main Ingredient Vegetables (13) Cheese (5) Tomato (5) Pork (4) Rice (4) Show all... Beans (3) Beef (2) Fish (2) Lamb (2) Pasta (2) Chicken (1) Eggs (1) Potato (1) Shrimp (1) Course Side Dish (8) Main Course (7) Appetizers (6) Soups & Stews (4) Breakfast/Brunch (2) Show all... Condiments and Sauces (1) Season Spring (7) Fall (6) Summer (5) Winter (3) Occasion Easter (5) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Topic:Recipe"; var omni_prop8 = "Technique:Saute,Source:Saveur,Cuisine:Greek,Topic:Recipe"; var omni_pageName="saveur:"+omni_prop12; 10/07/2011 Stuffed Eggplant (Papoutsakia) This Peloponnese-style dish finds eggplant stuffed with ground beef and tomatoes and topped with a cheesy béchamel. Issue #131 07/18/2010 Stuffed Grape Leaves (Dolmades) This meze of stuffed grape leaves is served with a cucumber–yogurt sauce. Issue #131 07/15/2010 Pasta with Sausage and Cheese (Macaronia me Loukanika ke Tiri) In this dish from Epirus, pork sausage, blue cheese, and fresh oregano are a gorgeous counterpoint to pasta. Issue #131 07/15/2010 Fish and Vegetable Soup (Kakavia) Adding eel to this fish soup lends body and flavor to the broth. Issue #131 04/16/2008 Bulgur Wheat with Tomato This recipe is a common Cypriot side dish to grilled and roasted meats. Issue #111 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 04/01/2007 Christine Galanis’s Greek-Style Vegetables Loaded with vegetables, this Greek-American concoction is an everyday sort of side dish. Issue #101 01/25/2008 Grape Leaves Stuffed with Rice and Raisins This is a recipe for dolamades, an eastern European specialty. Issue #93 04/18/2007 Artichoke and Fava Stew with Lemon Sauce A tangy lemon sauce livens up the favas' slightly musky flavor. Issue #84 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 02/03/2009 Shrimp with Feta This dish is a specialty of the Macedonian port city of Thessaloníki. Issue #20 04/04/2007 Greek Easter Soup This soup was probably invented to use up the offal from the lamb or kid to be roasted for the Easter Sunday feast. Issue #17 04/04/2007 Peas Braised with Dill and Onions The liberal use of olive oil makes this a surprisingly light and sweet side dish. Issue #17 03/02/2007 Spanakópitta This family recipe for the traditional Greek spinach pie offers a welcome variation with rice and mixed greens. Issue #17 01/27/2007 Eggplant with Kasseri and Kefalotyri Cheese The different flavors of the cheeses add depth to this simple preparation. Issue #5 01/27/2007 Squid with Feta Cheese and Tomatoes In the ouzo bars of Athens, this dish is served as a meze, or appetizer, and is meant to be shared with good friends. Issue #5 01/27/2007 Stuffed Romaine Leaves with Avgolémono Sauce A unique twist on a traditional Greek dish, this recipe blends a flavorful asssortment of spices and ingredients. Issue #5 « Previous 1 2 Next »