This wonderful cinnamon-spiced chicken stew calledKapama (kah-pah-MAH) needs to simmer for at least an hour for the flavors to really develop. Serve it over pasta or orzo with a generous sprinkle of grated cheese and prepare to receive the compliments! As an added bonus, it will also fill your home with the most delightful cooking aromas. […]

When teaching others to make this dish, I have often joked that the word pastitsio (pa-STEE-tsee-oh) translates to “messy kitchen” in Greek. I was only kidding, but there is a hint of truth to that statement. The Greek word pastitsio derives from the Italianpasticcio, which loosely translates to a mess or a hodgepodge. Three essential components make […]

Meat sauce in Greece is referred to as Kima (kee-MAH), which is also the word for ground beef. It’s thicker and more like chili in its consistency than a typical Italian Bolognese sauce. There are so many variations of this sauce and every Greek cook puts their own personal spin on the traditional favorite. The beauty of […]

OMELETA ME SPARANGI (Peloponnesos) Ingredients: 2 tablespoons extra-virgin olive oil Coarse salt to taste 6 to 8 asparagus spears, woody bottoms trimmed 6 large eggs 2 teaspoons all-purpose flour Freshly ground white pepper to taste Makes 4 to 6 servings Method: 1. Heat a large, well-seasoned cast-iron or nonstick skillet for about a minute over high […]

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