In Greek: αρακάς με πατάτες, pronounced ah-rah-KAS meh pah-TAH-tes Peas with dill are a fabulous taste combination, and this recipe adds potatoes and a touch of lemon for a light main dish or vegetable side. Fresh peas can be substituted for the frozen, but not canned. Cook Time: 30 minutes Total Time: 30 minutes Ingredients: 1 large bunch of […]

PASCHALIATIKO ARNI ME ANGINARES STO FOURNO Ingredients: 3 to 4 fresh rosemary sprigs, to taste Salt and freshly ground black pepper to taste 1 cup extra-virgin olive oil One 3- to 4-pound leg of spring lamb, bone in, trimmed of fat 2 pounds all-purpose potatoes, such as Yukon Gold, peeled and quartered Juice of 4 to 6 […]

Ingredients: 1 kg of baby spring potatoes Olive oil or Corn oil 1/2 cup of red dry wine 1 tbsp of lemon juice 1 1/2 tbsp of crushed coriander seeds Salt and pepper to taste Method: Wash all the baby potatoes well to take any dirt left on them and dry them with cloth or […]

Ingredients: 3 lbs of pork (preferably with bones) 2 bunches of tender celery, including leaves 2 medium-size onions finely chopped 3 tbsp olive oil 1 tsp dried oregano Salt and pepper to taste For Avgolemono Sauce: 2 eggs, lightly beaten Juice of 1 1/2 lemons 1 tbsp of corn flour (Optional if needed) Method: Wash […]

INGREDIENTS 1 cup olive oil 1/4 cup lemon juice Salt Pepper METHOD Mix all the ingredients. Can be also refridgerated for late use. NOTES This dressing is usually used on any kind of vegetable, especially on boiled courgettes, potatoes, carrots. It is also commonly used on grilled fish. Greek : Λαδολέμονο Serves / Yields : […]

Ingredients: 1 Octopus about 1200g 1 1/2 kilo of very small onions 1 cup of olive oil 1/4 cup of wine vinegar 1 cup of red dry wine 1 tbsp of tomato paste 3-4 bay leaves 1 tsp of sugar 1 cinnamon stick 1/4 of orange peel 1/2 tsp of salt 6-7 pepper corn Method […]

BIANCO Makes 4 to 6 servings Another Corfiote fish recipe with an Italian-sounding name. Bianco is pungent with garlic and is called “white” because it is made without tomatoes. Ingredients: 2 tablespoons unsalted butter 3 tablespoons extra-virgin olive oil 2 medium onions, halved and thinly sliced 8 to 10 garlic cloves, to taste, chopped 6 to 8 […]

AYIATHA TIS KERKYRAS Another take on the pan-Mediterranean garlic sauce that accompanies fried fish and boiled vegetables. But Corfu’s version of ayiatha, as it is pronounced in the local dialect, calls for bread and almonds, as opposed to potatoes, as the base. Vinegar makes this garlic sauce slightly harsher in flavor than those that call for lemon juice. Locals tend to […]

ALIATHA TIS KEFALONIAS This is nothing more than the island’s own skordalia, the pungent dipping sauce made with potatoes and lots of garlic. Two things define the Cephalonian version: Aliatha is always made with potatoes and always with fish broth, preferably made from cod bones. It has a strong, acidic flavor since Greeks are not shy about using either garlic or […]

Question: What Fruits, Vegetables, and Herbs Are in Season Now? Traditional Greek cooking is based on what’s in season at the moment. Meals are often planned at the last minute, depending on what looks irresistible at the market! So what’s in season now? Answer:In today’s world of refrigeration and hothouse-grown produce, the distinction among seasonal produce […]