With the exception of Throubes (an olive from the island of Thassos that’s picked when fully mature), olives straight off the tree are hard and bitter. Curing is what removes the bitterness. Once cured, olives can be stored with flavorings (lemon, oregano, garlic, and others), but the first step is the curing. Ancient Greeks cured olives by […]

Greek secrets When making soups and sauces that call for sprigs of herbs (i.e., rosemary, thyme), dried herbs (i.e., oregano, crushed bay leaves), or whole spices (i.e., peppercorns, allspice berries), make a bouquet garni. Wrap the herbs and/or spices in a small square of cheesecloth or tulle, tie off the top, and add to the pot. […]

Bouquet Garni for Soups & Sauces There’s nothing quite as disconcerting as finding a whole allspice berry or piece of dried rosemary in a sauce or bowl of soup. A tip from Margarita Krasanaki. Cure Your Own Olives Greek olives are known the world over for their variety, flavors, and colors. Learn about the methods […]

Ingredients:  ¼ lb penne pasta  1 eggplant, chopped 1 tsp salt, approximately  ¼ cup olive oil 1 onion, finely chopped  2 cloves garlic, crushed 2 cans crushed tomatoes, undrained 1/3 cup tomato paste  2 tsp vinegar  1 Tbs. granulated sugar  1 tsp. dried oregano  ¼ cup large pitted olives 7 oz. feta cheese, chopped 4 […]

This is a great dish for a family dinner or a friendly gathering. The good thing is that your kitchen will smell amazing while making it. The bad thing is that you will have to wait two hours to enjoy it! INGREDIENTS for 4-6 people 1.5kg pork butt cut into medium sized cubes 1 green […]

This is a beautifully refreshing desert to make when oranges are in season. The custard-like orange cream (or ‘krema portokaliou’) is a particular favourite for grandmothers to make for their grandchildren, who call it ‘kremoula’. INGREDIENTS: 3 large oranges 1 tbsp corn flour 1 lemon – juice Grated rind of 2 oranges 3 heaped tbsps […]

In Greek: κουνέλι με άσπρη σάλτσα, pronounced kou-NEH-lee meh AHS-pree SAHLT-sah This dish require three-hour marinating of the rabbit before cooking. The tastes in this dish are remarkable, and since most of us don’t cook rabbit on a daily basis, this is an excellent recipe that shows off the best of all tastes: rabbit, white […]

The quickest and easiest of all salads, this tomato and feta combination takes a few minutes, tastes wonderful, and adds an authentic Greek touch to any meal. If you don’t have time or the ingredients for a full Greek salad, this is a great substitute. Prep Time: 10 minutes Total Time: 10 minutes Ingredients: 1 large ripe tomato 1/4 […]

Easy, Quick, and Simple Celebrate the ripest tomatoes from your garden or market by serving them as simply as possible, enhancing taste only with a sprinkling of herbs and a drizzle of olive oil. This is the time to use your best quality Greek olive oil, as well. Prep Time: 5 minutes Total Time: 5 minutes Ingredients: fresh ripe garden […]

Ryzosalata me Lahanika In Greek: ρυζοσαλάτα με λαχανικά, pronounced ree-zoh-sah-LAH-tah meh lah-hah-nee-KAH Rice and frozen vegetables are easy to combine with mayonnaise (try homemade), to create an attractive salad that works well at the table or on the buffet. I use a selection of garden vegetables (peas, beans, carrots, red and green peppers, and potatoes), and […]