In Greek: ψαρόσουπα, pronounced psah-ROH-soo-pah Red snapper is a great fish to choose for soup because it doesn’t fall apart and has a wonderful taste to impart to the vegetables. This recipe uses a traditional Greek oil-and-lemon sauce (latholemono) for the vegetables and fish, and rice is added to the soup. It’s a delicious and […]

In Greek: μπουρδέτο, pronounced boor-THEH-toh (hard “th”) Bourthetto (bourdetto, bourdeto) is delicious made with tope (shark), cod or haddock, or scorpion fish (red or black), but those in the know say black is best. So here it is. Cook Time: 30 minutes Total Time: 30 minutes Ingredients: 5 black scorpion fish 4 medium onions, finely chopped 1 tablespoon 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: […]

In Greek: αγριογούρουνο κοκκινιστό pronounced ah-ghree-oh-GHOO-roo-no koh-kee-nee-STOH Wild boar meat is generally lean and, once soaked to remove the gamy flavor, is delicious – and can be very tender. I’ve made this dish many, many times, and each time, I’m surprised by how wonderful boar meat tastes in this variation of a traditional tomato-and-oil-based (kokkinisto) […]

This recipe for Pork Roast with Roasted Peppers is one way to gather your gang around the table for a nice sit-down meal. Serve with orzo or rice pilaf or any pasta you prefer. Prep Time: 30 minutes Cook Time: 1 hour Total Time: 1 hour, 30 minutes Yield: 6 – 8 servings Ingredients: For the sauce: 1 15 oz. can diced tomatoes, drained […]

In Greek: πιπεριές με τυρί, pronounced pee-peh-reeYES meh tee-REE This recipe is a specialty in the shadows of Mount Olympos, where it is served as a meze with a locally made spirit. Serve it as an appetizer, meze, or side dish. The recipe calls for bull’s horn (or Anaheim or Cubanelle) peppers (long and tapered, light green […]

In Greek: πιπεριές τηγανητές, say: pee-peh-ree-YES tee-ghah-nee-TES Easy, quick, and delicious as an appetizer, meze, or side dish, these fried peppers are often eaten at room temperature and can be refrigerated for several days. Ingredients: 1 pound of sweet peppers (bull’s horn, Anaheim, Cubanelle) oil for frying red wine vinegar sea salt thinly sliced garlic […]

In Greek: αρακάς με άνιθο, pronounced ah-rah-KAHS meh AH-nee-thoh Dilled peas with red and green peppers falls into thelathera group of foods, which means “cooked with oil.” The tastes of the dill, peas, and peppers are wonderfully enhanced by the taste of the oil. I fix this dish with Stewed Chicken with Wine and Peppersbecause the tastes […]

BOURIETO Ingredients: 11⁄2 to 2 pounds fresh whiting, gutted and washed Salt and freshly ground black pepper to taste 1 cup extra-virgin olive oil 3 cups coarsely chopped red onions 1⁄3 cup fresh lemon juice 1 cup water Makes 4 servings Method: 1. Season the fish with salt and pepper and set aside. Heat the olive oil […]

DOLMATHES ME BAKALIARO KAI TOMATENIO AVGOLEMONO Ingredients: 1 piece salt cod fillet, about 21⁄2 pounds One 22-ounce jar vine leaves in brine 1⁄2 cup extra-virgin olive oil 3 cups finely chopped white and tender green parts of scallions 1⁄2 cup long-grain rice, preferably basmati 3 large firm, ripe tomatoes, peeled, seeded, and finely chopped or grated Salt and […]