That man cutting nettles by the sidewalk? He might be foraging horta, a pillar of Greek cuisine. SLIDE SHOW I
On the author's island, January brings lush green bounty—as well as meatballs and potato pie. SLIDE SHOW I
The author bases her version of this Greek staple on her late mother-in-law's recipe.
This rustic, crust-less pie, or "bread" as the name implies, is an easy and delicious snack.
Accompanied by rice or bulgur pilaf, these baked meatballs are a winter specialty on the island of Kea.
Greece is short on traditions in honor of the holiday, but it has two memorable Yuletide desserts. SLIDE SHOW I
Traditionally prepared for Christmas, kourambiedes are delicate, melt-in-your-mouth cookies.
Americans think of it as just a pie filling, but in Greece it's an ingredient in much more. RECIPES I
The instructions will work, hopefully, as I have adapted the technique for ingredients that are edible and available in the U.S.
Based on the dish prepared by Lebanese chef and food writer Anissa Helou.
An unusually deep flavored sweet pumpkin pie from the large island of the northeastern Aegean. The cheese used in Lesbos is the local ladotyri (cheese aged submerged in olive oil). Parmigiano Reggiano is a good substitute.
One of the many fall dishes I make to use up our large supply of pumpkins.
This recipe is my version of the Cypriot dish Seth Rosenbaum describes, adapted for the home cook.
Michael Psilakis' new cookbook is structured like a memoir but has guides for making a range of regional dishes.