In Greek: καλαμαράκια τηγανητά, pronounced kah-lah-mah-RAHK-yah tee-ghah-nee-TAH Feel comfortable buying frozen whole squid or squid rings at the market to make this dish. If you love it, serve it as a main dish. Ingredients: 2 pounds of small squid flour for dredging olive oil or peanut oil for frying lemon wedges sea salt pepper 1 […]

In Greek: καλαμάρια γεμιστά, pronounced kah-lah-MAH-reeyah yeh-mee-STAH Whatever your preference – large or small, frozen or fresh – this recipe works with all squid. Cook Time: 1 hour, 10 minutes Total Time: 1 hour, 10 minutes Ingredients: 2 1/4 pounds of cleaned squid 1/2 cup of olve oil 1/2 cup of dry wine (white or red) 3/4 cup of rice (preferably […]

In Greek: αστακός βραστός, say: ah-stah-KOHS vrah-STOHS The lobster generally available in Greece is the spiny lobster – which has no claws – but this recipe for boiled lobster can be made with all varieties. The recipe is easy, simple, and quick. To serve as the main event, calculate one lobster per person. Cook Time: 13 minutes […]

In Greek: γλώσσες φριτούρα, pronounced GHLAW-ses free-TOO-rah The key to this fabulous batter is the egg white meringue. Fold it into the batter just before using. Ingredients: 12 fillets of sole 3/4 cup of beer 2 eggs, separated 1/2 cup plus 1 level tablespoon of all-purpose flour juice of 1 lemon sea salt freshly ground […]

In Greek: καλαμαράκια γεμιστά, pronounced kah-lah-mah-RAHK-yah yeh-mee-STAH If you like squid, give this recipe a try. There are many variations on the stuffing, and this one adds the delightful taste of raisins. It is a great choice for Sundays during the Greek Orthodox Great Lent when squid, olive oil, and wine are permitted. Cook Time: 50 minutes […]

Bakaliaros (bah-kahl-YAH-ros) is cod that has been preserved in salt. It’s sold in large pieces that need to be soaked for at least 12 hours prior to cooking so that the excess salt can be eliminated. A traditional dish for Palm Sunday, this tasty fish can be batter-fried or baked and is delicious with a tangy […]

These ground beef burgers are so simple, yet they are a delicious and quick, satisfying meal. Prepare extra patties for the freezer because they freeze well and are great to keep on hand for busy weeknights. The recipe hails from my Thea Kanella of Platanos, Greece who was kind enough to make them for us […]

The word soutzoukaki (soo-tzoo-KAH-kyah) comes from the Turkish “soutzouk” or sausage. These meatballs are shaped like little kebabs. The are lightly fried and then bathed in a wine-sweetened tomato sauce. They hail from Smyrni or modern day Izmir, and the spices are more Turkish than Greek, however they have been adopted by most Greeks as a traditional favorite. […]

I first enjoyed this dish in Athens and couldn’t believe I had never tasted it before. A warm fresh pita is topped with savory kebabs then bathed in a creamy yogurt sauce. On top of that is a savory tomato sauce with some extra paprika sprinkled on top. This can be served with rice pilaf or […]

Tomato Pilaf Snails with Crushed Wheat Pilaf – Cretan Pilafi Kritis: Cretan Wedding Pilaf Festive pilaf of Peloponnesos Octopus Pilaf – Htapothi Pilafi Mythopilafo me Domata: Mussels with Rice & Tomato Pilaf Mussels with Rice – Mythopilafo Moujendra (Lentil & Rice Pilaf) Pilafi Pourgouri (Bulgur Pilaf) Pilaf with Spinach – Spanakorizo Rice with Shrimps and […]