Ingredients: 2 tsp of loose Black Tea 8 dried Sage Leaves Sugar or honey for serving Method: Boil 6 cups of water in a medium saucepan. Remove the pan from heat, and add the tea and sage leaves. Cover the pan immediately. Allow the tea to steep for about 10 minutes, by wrapping a towel […]

In Greek: μακαρόνια με κολοκυθάκια και λιαστές ντομάτες, pronounced mah-kah-ROHN-yah me koh-loh-kee-THAHK-yah kay lee-yahs-TES doh-MAH-tes This recipe calls for sun-dried tomatoes packed in oil. The pasta sauce in this dish is a delicious combination of zucchini, tomatoes, garlic, parsley, and white wine with cream. A little sautéeing, a little boiling, and the dish is ready. […]

In Greek: παστιτσάδα, pronounced pah-steet-SAH-thah At every celebration and festival, and in every restaurant on the island of Corfu, some version ofpastitsatha is served. It can be made with meat, poultry, and seafood, and this version is a true specialty, made with farm-raised rooster. It’s delicious made with whole chicken or chicken pieces. The sauce is […]

There is almost nothing you can put in pasta sauce that doesn’t go with eggs. If you serve pasta and sauce separately, mix them for the recipe. This works with baked pasta dishes as well. The quantities given are an indication, and for one serving. Increase or decrease the number of eggs per cup of […]

In Greek: μακαρόνια ογκρατέν, pronounced mah-kah-ROHN-yah oh-grah-TEN Macaroni and cheese is a favorite with all families, and this oven casserole is the reason why Greeks love it. It’s made a bit differently than the familiar “mac n cheese” and it’s delicious! If you’ve been looking for a meatless version of the famous Greek Pastitsio, this […]

In Greek: μακαρονάδα του ψαρά, pronounced mah-kah-ro-NAH-thah too psah RAH This is a lovely dish, perfect for entertaining. Hot peppers give it a bit of a bite. Penne pasta seems to work best, but it can be made with the pasta of choice. Prep Time: 30 minutes Cook Time: 1 hour Total Time: 1 hour, 30 minutes Ingredients: 1/2 pound of squid, […]

In Greek: μπεσαμέλ, pronounced beh-sah-MEL This is the basic, medium-thick white sauce used in moussaka and melitzanes papoutsakia (little eggplant shoes). Increasing the ratio of butter and flour to the milk will result in a thicker sauce, and decreasing will make a lighter sauce. Cook Time: 10 minutes Total Time: 10 minutes Ingredients: 5 tablespoons of all-purpose flour 4 tablespoons of unsalted butter […]

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: γαύρος στο φούρνο, pronounced GHAH-vrohs stoh FOOR-noh Throw out any thoughts of very salty little fish that come in cans or packed in salt. This recipe calls for fresh anchovies baked with tomatoes, onion, garlic, wine, and tomatoes. Great as an appetizer or main dish. Cook Time: 45 minutes Total Time: 45 minutes Ingredients: 1/2 cup of […]

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: […]