KEFALONITIKI PITA ME KOLOKYTHA KAI KAROTA Makes 6 to 8 servings One finds recipes in the most unusual places, in this case from Spiros Bazigos, the accountant at the Coridalenio Library in Argostoli, Cephalonia’s capital. I had just spent a day looking for books on old island customs and food habits. He had come in to say good night to […]

LEFKADITIKI POULENTA Greek cornmeal is usually a coarse grind, which is what I recommend in the recipe that follows. The ratio of water to cornmeal varies depending on the final texture one wants to achieve. In the old Greek dishes, the cornmeal was cooked to a medium consistency, which means a 4:1 ratio of water to cornmeal. Makes 6 servings Ingredients: […]

GARIDES PILAFI ME KARI A strange and very un-Greek recipe, since this unusual dish has existed in Ithaca for the last three decades. It is the product of two historical forces—the British domination of the island from the end of the nineteenth century to the middle of the twentieth and the economic circumstances that forced husbands, brothers, and sons to take […]

HTAPODOSOUPA This soup traditionally calls for dried octopus, not the easiest thing to find either in America or in urban Greece, so I have reworked it a little for fresh octopus. Makes 6 to 8 servings Ingredients: 1 medium fresh or frozen octopus (about 3 pounds), cleaned if necessary 1/2 cup extra-virgin olive oil 1 cup dry white […]

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 […]

Kota me Aginares Plaki In Greek cooking, the term plaki (plah-KEE) is used to describe a dish that is baked in the oven with olive oil and vegetables. Spring is peak time for fresh artichokes. Wonderful steamed, stuffed, baked, or grilled, those spiny little charmers take a bit of prep work to clean and cook. Feel free to […]

Delicious eggplant slices layered with a savory tomato sauce and baked in a cheese sauce made with Feta cheese. This casserole can be assembled ahead and refrigerated. Note: You will need to chill the assembled casserole in the refrigerator for at least an hour for the ingredients to set before baking so please allow for the […]

Greeks refer to the former Constantinople as “The City” (polis) and to the style and flavors of the cooking that emerged from there as “of the city” or “city-style.” (a la polita). Aginares a la Polita or Artichokes City-Style is a vegetarian stew with artichokes, carrots, and potatoes highlighted by the flavors of lemon and dill. […]

This recipe for Lentil and Rice Pilaf features the versatile brown lentil and pairs it with savory herbs, spices, and densely nutritious Kale. If Kale is unavailable, you can substitute another leafy green such as Swiss Chard. This recipe also meets the strictest fasting restrictions because it does not contain any oil, meat, or dairy. […]

This is a fun party recipe that I’ve adapted from food writer Mark Bittman. If you were expecting scary orange cheese slathered over lackluster tortilla chips, then I’m sorry but you’ll be disappointed. Perfect for the casual get together or even as a light meal, these “nachos” are sure to be a favorite. Prep Time: 30 minutes […]