This Peloponnese-style dish finds eggplant stuffed with ground beef and tomatoes and topped with a cheesy béchamel.
In this dish from Epirus, pork sausage, blue cheese, and fresh oregano are a gorgeous counterpoint to pasta.
This simple dish, a favorite of home cooks across Cyprus, makes a light repast that’s perfect for summer.
Older birds, whether roosters or hens, yield particularly flavorful broth.
Greek sausages, traditionally prepared in the countryside after a hog slaughter, are now commercially available and may be found even in the United States.
This dish is a specialty of the Macedonian port city of Thessaloníki.
A unique twist on a traditional Greek dish, this recipe blends a flavorful asssortment of spices and ingredients.