Greek name and pronunciation: Throubi, θρουμπί, pronounced throo-BEE At the market: Savory is seldom available at the grocery market as a freshly cut herb. It is most often sold as dried leaves in disposable containers. Summer savory is easily grown in indoor herb gardens or outdoors in warm weather. Physical characteristics: In the wild, savory […]

Briam is an oven roasted vegetable dish that can be adapted according to what is in season. Layers of vegetables are baked in a savory tomato sauce and served either as the main meal or as a tasty side dish. This recipe features zucchini but the traditional version with eggplant is also delicious. Add a bit […]

SAVORO ASPRO Ingredients: 1 pound mixed small fish (whiting, bogue, anchovy, red mullet, etc.) Salt and freshly ground black pepper to taste All-purpose flour for dredging and thickening Olive oil for frying, plus 1⁄3 cup extra-virgin olive oil for sauce 3 garlic cloves, peeled and crushed 1 cup water 1 fresh rosemary twig 2 bay leaves […]

PSARI SAVORO Ingredients: 11⁄2 pounds small fish (red mullet, whiting, small mackerel, anchovy, or bogue) Salt and freshly ground black pepper to taste All-purpose flour for dredging and thickening Olive oil for frying, plus 1⁄3 cup extra-virgin olive oil for sauce 2 large red onions, chopped 2 to 3 garlic cloves, to taste, minced 4 large tomatoes, […]

Ingredients: 1 kilo of small fish (red mullet) 1 cup of corn oil 1/2 a cup of olive oil Juice of 1 lemon 1 cup of wine vinegar 2 cups of cold water 3 garlic cloves finely chopped 1 tsp of sugar 1 spring of rosemary 1 1/2 cup of flour Salt and pepper to […]

In Greek: χορτοπιτάκια, pronounced hor-toh-pee-TAHK-yah These tasty little turnovers can be made with homemade phyllo or commercial. They can be made ahead of time up to the cooking stage, and frozen for later use. In this version, I use spinach, but it can be made with the greens of your choice. For more help, see […]

Enough pastry for a 15-inch or 18-inch round pan Ingredients: 4 to 4 1/2 cups all purpose flour, as needed 1 scant teaspoon salt 1 1/2 cups warm water, or more if needed 1/4 cup extra-virgin olive oil 2 tablespoons red wine vinegar or fresh lemon juice, as needed Method: Combine 4 cups of the flour and […]

Stuffed vegetables are a staple of the summer season and this version of Kolokithia Yemista (koh-loh-KEETH-yah yeh-mee-STAH) or Stuffed Zucchini is a great way to enjoy the bounty. The zucchini are hollowed and stuffed with a savory meat filling and topped with a creamy béchamel sauce that bakes up to a nice golden crust. Prep Time: 20 minutes Cook […]

Delicious eggplant slices layered with a savory tomato sauce and baked in a cheese sauce made with Feta cheese. This casserole can be assembled ahead and refrigerated. Note: You will need to chill the assembled casserole in the refrigerator for at least an hour for the ingredients to set before baking so please allow for the […]

Vegetable dishes that are cooked with olive oil and tomatoes are referred to as lathera (lah-the-RAH) in Greek, because the key ingredient is flavorful olive oil, or “lathi.” The most popular vegetable to make “lathera style” is the green bean, but you can try this dish with small zucchini, okra, or peppers as well. This version includes […]