Briam is Greek cuisine’s answer to what most people know as ratatouille. It’s the perfect dish to make anytime of year — especially in the summer when eggplant and zucchini are available in abundance at your local farmers market.
This Southwestern Spiced Chicken Soup recipe is delicious and satisfying. It’s based off tortilla soup, but bumps up the flavors and vegetables in the soup instead of using tortillas as a filler to create a healthier outcome.
Is there anything an eggplant can’t do? I’m in love with the vegetable simply grilled with a little olive oil and salt, stuffed with tomatoes and onions, or finessed with red sauce and cheese in eggplant parmesan, but my absolute favorite way to eat it is in this simple Greek dip: Melitzanosalata.
One of the tastiest desserts in the Greek pastry menagerie — and one of my favorites — is Pasta Flora. Despite its name, Pasta Flora doesn’t have anything to do with “pasta.” It’s actually a traditional Greek jam-filled tart with a sweet flaky crust.
I’ve never met a meatball I didn’t like. And I especially love Keftedes — Greek Meatballs with Herbs. They’re a simple mix of ground beef or lamb enhanced with garlic, onion, and fresh herbs like mint and parsley. Their simplicity makes them the perfect addition to any mezze spread or platter.
Among the Greeks’ major contributions to society — democracy, theater, mathematics, law — Greek yogurt ranks with the best of them. Is there anything this miracle food can’t do? Take this easy salted caramel mousse recipe to the next level by adding Greek yogurt. It not only adds flavor, but also a protein punch.
Greek Green Beans Braised with Tomatoes and Onions — Fasolakia Giaxni — is a simple vegetarian dish that packs a satisfying punch. It’s traditionally made from braising beans with tomato, onions and olive oil. I’m basing this recipe off a spectacular version of it that I ate seaside in Crete this summer. Find out how to make it.
These butternut squash and hazelnut mini phyllo pies are perfect for a dessert spread. I love using individual phyllo shells. They’re ideal for both sweet and savory recipes, and the new graham cracker flavor from Athens Foods just begs for a pie filling. I’m giving this recipe a Greek spin by teaming butternut squash, with hazelnuts, Greek yogurt, and a little feta cheese for the base of the filling. Maple syrup and warming spices like cinnamon and nutmeg round out the decadent dessert bite that’s sure to be a hit on any holiday spread.
This creamy satisfying cauliflower soup recipe is healthy, low carb, and super easy for anyone to make. Find out why I make a batch of it almost weekly.
Gigantes are gaining popularity in the U.S., but always transport me back to those seaside restaurants in the Aegean. Gigante beans are large white beans native to Greece and the Mediterranean, and in this recipe they are cooked in a zesty tomato sauce full of warming spices.