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.
Mediterranean meets Mexico I’ve been obsessed lately with the intersection of Greek and Mexican food. Especially the common ingredients each culture uses in its food …
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.
Delicata squash is subtly sweet and easy to prepare. In this recipe it pairs well when roasted with peppery arugula and sweet superfood aronia berries.
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.
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.
