Melopita is a traditional honey pie/cake from the island of Sifnos in the Southern Aegean. The base is anthotyro or ricotta cheese that you mix with honey.
I’m currently getting ready to head off to Greece, and one thing I always look forward to when I’m there is indulging in Astakomakaronada: Greek lobster pasta. You can find the dish all over the islands in the summer, and when it’s done well it’s worth the hefty price tag. Read on to find out how I make this delicious recipe.
Sunday is our market day in Los Angeles, and the inspiration for this Mediterranean salmon baked in parchment recipe. Strolling to the farmers market on Sundays is my incentive to wake up a littler earlier in anticipation of what the week’s harvest will bring. Right now, summer is swinging into high gear and all the farmers tents are stocked with plenty of squash, heirloom tomatoes, stone fruits, and eggplants are just beginning to arrive. It’s my favorite time of year with so much available.
These sliders are a riff on a classic Greek keftedes meatball recipe. You can use any meat you want — turkey (pictured), lamb, beef, chicken, etc. — and then make it super flavorful with fresh herbs like mint and parsley, and aromatics like onion and garlic.
If you’re like me and can’t pass up a good crab cake, these salmon cakes are the perfect dish for you. Sometimes good crab is hard to find, which is why using fresh, wild salmon in this recipe is so easy. It also is a great source of healthy omega 3s, B vitamins, and potassium.
In this Sun-Dried Tomato Tzatziki recipe, I’m offering another variation on the classic. Instead of cucumbers, this weaves in beautiful, tangy sun-dried tomatoes, which offer a perfect bright compliment to the dill and garlic.
Koulourakia are beautiful traditional Greek butter cookies served at nearly every holiday and celebration. They are perfect dunked in coffee for breakfast or a snack as well.
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.
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.
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.