Search
More results...
373 SEARCH RESULTS FOR: stuffed vegetables
29 January 2013
As I write this, I have just returned from NYC, where the mercury refused to budge above about 20 degrees F. Bone-chillin’ cold. In Greece, it’s winter too, of course, not quite as frigid but still cold enough for soup, my favorite winter food. Despite the winter and the need for warming foods, soup is a little underrated in Greece ...
4 January 2013
Pot-Roasted Chicken with Lemon and Mastiha Liqueur Serves 6 1 medium chicken, 3 – 3 ½ lbs. / 1 ½ – 2 k, cut into serving pieces 2 tbsp extra virgin Greek olive oil Salt and freshly ground pepper 1 large leek, whites and tender greens, coarsely chopped 1 medium sized fennel bulb, coarsely chopped 2 garlic cloves, finely chopped ...
28 February 2012
Beans are a New World product but bean soup. fasolada in Greek, is Greece’s national dish! Greek herbs and great Greek olive oil will make this hearty soup even more delicious. Find them both on my online store here .
25 February 2012
Peas--arakas in Greek--cooked with olive oil, tomatoes, and herbs are one of the great "Ladera" dishes. These are the dishes cooked in olive oil and they account for a great number of Lenten specialties. Most often they are one-pot stews. I have added a little twist to this classic, by combining the peas with mussels. If you have leftover ...
3 January 2012
It takes a certain courage to open a vegetarian restaurant in this carnivorous city and even more courage to do so in times of severe belt tightening, on a street, nonetheless, where the shops around have shut down, victims of the financial plague. Avocado’s owners did it though, right in the heart of Syntagma, on Nikis Street. Avocado has a ...
3 January 2012
While it might seem odd to a non-Greek cook to boil greens until they are extremely soft, this is the way Greeks like to eat them. In Greek cooking, all sorts of greens, wild and cultivated, sweet and bitter, are boiled, typically in a big pot filled with salted water that is at the point of a rolling boil. Simple ...
3 January 2012
January. I am devoting this month to greens, glorious greens, which are available in great variety in Greece and are prepared in countless ways in Greek cooking. To these eyes the brightest thing around right now in Greece are the mountains of greens that glisten and flutter at the farmers’ markets or in the wild. Greens come into season after ...
20 December 2011
8 servings 2 cups. basmati rice 5 to 6 Krokos Kozani (Greek saffron) threads 2 cups chicken broth 2 cups water 4 tbsp. butter Salt 2 tbsp. olive oil 2 large onions, finely chopped 2 large carrots, diced small Zest of 2 oranges, sliced into thin strips 3 tbsp. sugar 3 tbsp. water ½ – 1 cup raisins, Corinthian ...
19 December 2011
Every meal, whether rich and festive or light, needs a salad. In the Greek tradition, there are so many cruciferous and other seasonal vegetables as well as fruits that may be chopped for a fresh salad. Greens, both sweet and bitter, are generally savored as cooked salads, dressed simply with excellent fresh olive oil, in season at this time of ...
9 December 2011
This article first appeared in the L.A. Times. Αthens. The pang for souvlaki comes about once a month. I am usually in the center of town when that indescribable waft—the scent of grilled meat (either pork or lamb), garlic, and oregano, coupled with the smell of warm doughy pita bread—hits me. The Greeks have a word for it: tsikna, the ...
