In Greek: μοσχάρι κοκκινιστό, pronounced mohs-HAH-ree koh-kee-nee-STOH Kokkinisto is a way of cooking, and translates as “reddened.” It means that the meat is browned before adding to a stew made with a tomato-base sauce, and almost all types of meat can be cooked this way. Favorites are beef, lamb, and rooster. Cook Time: 2 hours Total Time: 2 hours Ingredients: […]

In Greek: μπριζόλες μοσχαρίσιες, pronounced bree-ZO-les mos-hah-REE-seeyes (singular: brizola, plural: brizoles) In Greece, butchers use the French style of cutting meat, and ribeyes are cut with the bone in, but boneless ribeyes work equally well. The recipe calls for a traditional beef marinade, and an oil and lemon basting sauce. Whether cooked on the grill or […]

Avgolemono is an egg-lemon mixture that turns a simple dish of boiled beef and vegetables into a special meal. Inexpensive stewing meat works very well in this recipe, making it an economical choice for a family dinner. After the meat and vegetables are boiled, rice is added to the broth, then a mixture of eggs and lemon […]

In Greek: μοσχάρι με αρακά, pronounced mohs-HAH-ree meh ah-rah-KAH One of the many favorite stews in a red sauce (kokkinisto), this is a delicious one-pot meal. Pressure cooking the meat produces tender results, even from less expensive cuts. Add a slice of feta cheese on the side and some crusty country bread, and it’s a […]

In Greek: στιφάδο, pronounced stee-FAH-thoh The key to this recipe is the long cooking time, which brings together the tastes of the beef, onions, garlic, bay leaf, and rosemary. (I’m told that by adjusting the amount of water, this works well in a slow cooker or crockpot – see note below the recipe.) Serve with […]

In Greek: μοσχάρι με φρέσκα μανιτάρια, pronounced mos-HAH-ree meh FRES-kah mah-nee-TAH-reeyah This is a very easy recipe to make, and a delicious dish to serve with noodles or rice. The recipe works well with portobello, oyster, and regular white mushrooms. Cook Time: 1 hour, 35 minutes Total Time: 1 hour, 35 minutes Ingredients: 2 pounds of stew beef, cut in chunks […]

A hearty and satisfying beef vegetable soup with the unmistakable flavor of sweet Trahana – a fine grain pasta made from semolina and milk. If you can’t find Trahana at your ethnic grocer’s you can substitute another fine grain pasta like Acini de Pepe. Prep Time: 30 minutes Cook Time: 1 hour, 15 minutes Total Time: 1 hour, 45 minutes Yield: 8 hearty servings Ingredients: […]

Youvetsi (yoo-VEH-tsee) is a traditional Greek stew that can be made with beef or lamb. The meat is cooked in a rich tomato sauce together with orzo pasta and finished with a heap of grated Kefalotyri cheese on top. If you don’t happen to have a covered ceramic baker, don’t worry. The dish can also be […]

Shinos – Σχίνος (Pistacia lentiscus) Arbaroriza – Kiouli – Scented pelargonium Marjoram Makes an excellent tea and is widely used as seasoning in cooking. Resembles oregano and combines perfectly with meat, fish and pasta dishes. It aids digestion, helps to lower blood pressure and blood sugar levels, soothes the throat and is diuretic. Oregano The most popular […]

MAVROMATIKA FASOLIA ME MYRONOLAHANA (Peloponnesos)  Ingredients: 1⁄2 pound dried black-eyed peas, picked over and rinsed 2⁄3 to 1 cup extra-virgin olive oil, to taste 1 large onion, finely chopped or grated 3 garlic cloves, finely chopped 11⁄2 pounds mixed greens (spinach, chervil, collards, chard), trimmed, chopped, and washed well 2 tablespoons tomato paste Salt and freshly […]