Manestra is a humble one-pot dish common throughout Greece. At its most simple, it’s just orzo (in Greek called kitharaki) in tomato sauce. You can make that sauce from tomato paste or with canned or fresh tomatoes (wait till they’re in season). But you can also dress it up a bit and make it heartier with a little chicken or other meat. That’s what I’ve done here, because that’s how I remember eating it.
Get all the satisfaction of Spanakopita in a fraction of the time with these Spanakopita Stuffed Mushrooms. They’re super tasty, easy to make, vegetarian, and gluten-free.
This Mushroom Pasta recipe is a riff on one of my favorites that I developed for Opa! The Healthy Greek Cookbook. The dish was based off one I had in Athens, using pasta and mushrooms from Crete where my family roots are from. It’s an umami bomb that combines meaty wild mushrooms with cheese and a little cream/Greek yogurt. In this recipe, I’m also suggesting adding saffron, which plays off the richness with more nuance and depth of flavor. It’s optional, but I highly recommend it. Cooking it all in one pot makes the process seamless and clean up is easy when you’re done.
Beans and legumes comprise one of the cornerstones of the Greek diet. And it’s no wonder — they’ve existed in Greece since before the Bronze Age. They are a humble ingredient that makes a sustainable source of protein and ultimately satisfaction. That’s why you can find Fasolada — Greek White Bean Soup — throughout the country and diaspora.
Stifado is a traditional Greek braise that features pearl onions usually in equal quantities to the amount of meat that is being braised with them. But this recipe is a different take, braising chestnuts with pearl onions. The result is an intoxicating tomato sauce laced with cinnamon and cloves. This recipe is delicious to eat on its own, over some rice, mashed potatoes or winter squash, or noodles. It’s also vegan and gluten-free.
Kourabiedes are festive almond flavored butter cookies, dusted with powdered sugar. They are traditionally served at Christmastime, but you’ll love eating these melt-in-your-mouth confections all year round.
Melomakarona is one of the most beloved Greek desserts and is traditionally served at Christmastime. It’s a festive cookie—boasting spices like cinnamon and cloves—tender and crumbly, and moist from its final swim in a spiced honey syrup, similar to one that is drizzled over baklava. Every Greek family has their own version of this cookie, and I’m excited to share mine with you.
Lentil soup has become quite the comfort food for me over the years. It’s hearty and healthy with lentils that are packed with fiber and other nutrients. Additionally, it’s a handy soup to make without much planning since it’s full of pantry staples.
If there’s one certainty in life that I can stand fully behind is that Greeks love their potatoes. The humble root vegetable is incorporated into a number of iconic dishes like moussaka, briam, artichoke and potato stew. If you’re used to visiting Greece in the summer you’ll most often see it fried in olive oil as the universal side dish. But what I want to share with you today is my all-time favorite recipe for roasted Greek lemon potatoes.
This summer I had the exciting opportunity to travel to Greece’s island of Evia, even though I never left Los Angeles. Travel Evia reached out to me to develop a recipe based on some of the island’s most prized ingredients. That’s how this recipe for local Kourkoubines Pasta with Figs and Honey was born.