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Kapuska: Cabbage with Ground Meat and Farro
A kind of deconstructed stuffed cabbage leaves, this is a wonderful and most satisfying winter dish. It is inspired by Ozlem Warren’s Bulguru Lahana Kapuska. I substituted wheat berries (farro) for...
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Old-fashioned Pasticcio from Syros (Meat and Macaroni Pie)
From my book The Foods of the Greek Islands. Adapted from a 19c. recipe this pasticcio is enclosed in puff pastry and is quite different from the modern dish that is topped with a thick béchamel crust....
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Santorini Fava with Caramelized Onions and Capers
Adapted from Mediterranean Vegetarian Feasts Braised capers are an ideal topping for the local fava, the trademark dish of Santorini. Today Santorini Fava is served as a meze at taverns throughout...
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Quince and Mini-squash Stuffed with Wheat Berries, Nuts and Raisins
This is my suggestion for a glorious vegetarian main course. I bet that even avid meat-eaters will enjoy it. The combination of the sweet, mini squash with the tart quince is perfect! For the stuffing...
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Baked Giant Beans with Garlic and Dill (Gigantes Skordati)
In this, somewhat unusual dish, the beans have a lovely sweet, creamy and garlicky taste, scented with oregano and plenty of dill. Photo by MANOUSOS DASKALOGIANNIS I got the recipe from the North of...
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Pasta with Raw Tomato, Garlic, and Basil Sauce: ‘Spaghetti alla Carrettiera’
There is no better way to showcase the succulent, end-of-summer tomatoes than using them to flavor this simple, yet delicious dish. Throughout Italy there are many versions of raw tomato sauces: a...
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My Pasticcio
Greek pasticcio (or pastitsio) is a béchamel-topped dish of macaroni mixed with ground meat cooked with onions in a cinnamon-scented tomato sauce, then mixed with cheese, and béchamel. I often use up...
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An Eastern Mediterranean Staple: Ksinohondro, Trahana, and Kishk
This traditional fermented ‘pasta,’ an ancient staple, is made in the summer with coarsely ground grains – wheat or barley – and milk or yogurt. Adapted from Mediterranean Vegetarian Feasts Scroll...
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Risotto with Greens, Herbs, Garlic, and Lemon
I fondly remember a light and delicious herb-lime risotto I enjoyed one sunny September day some years ago. I was at La Fenière, the celebrated hotel and restaurant in Loumarin, Provence, and this was...
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Red Rice Risotto with Leeks, Mushrooms, Fresh Fava, and Cilantro
South of Arles, in Provence, the legendary wetlands of Camargue produce a superb red long-grain rice. Grown in Europe’s largest delta, the rice tastes incredibly nutty and lends itself to all kinds of...
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Green, Spring Pasta (Pasta Primavera) with Asparagus, Fresh Fava, and Lemon
A very satisfying, brothy, lemony pasta that you can whip up in minutes, much like the tomato one-pot pasta. Use whatever fresh greens or vegetables you have at hand; the leftover asparagus stems give...
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Pasta with Purslane and Tomato
This easy, fresh, and utterly delicious summer dish is based on a Cypriot recipe my friend Marilena Ioannides cooked on Facebook Live during one of her brilliant weekly presentations. Even if you don’t...
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Lemony, Spicy Pasta with Chickpeas (Cecci con la tria)
The very interesting combination of pasta and chickpeas originally comes from Puglia, on the heel of the Italian boot. It is served drizzled with diauliciu (the Devil’s condiment), as the Chili Olive...
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Bulgur Pilaf with Eggplants, Peppers, and Tomatoes (Hondros me Melitzanes)
This pilaf is often made not with plain bulgur (hondros in Crete) but with xynohondros, the traditional tangy ‘pasta’ of Crete, which is prepared early in the summer by simmering cracked wheat in...
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Chickpeas with Orange, Lemon and Squash
There are countless variations of slow-cooked chickpeas all over the Mediterranean. Most are vegetarian, like this one, inspired by a dish Stelios Tylirakis prepares in his wood-fired oven at Dounias...
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Grain Risotto with Kale or Cabbage
I love to make risotto with our Mediterranean wheat berries (farro) or with pearl barley. I use the grains on their own or complemented with some rice; in these combinations I prefer to add the long,...
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Red Lentil Soup with Grains and Spicy Aromatic Oil
Variations on this heartwarming, vegan soup are infinite. The creamy red lentils regain their attractive color, which is lost when they are boiled alone, when they are cooked with carrots, tomato paste...
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