In Greece, tomato plants continue to produce--but not for long. What to do with the end of the harvest?
Hard green tomatoes are ideal for pickling.
In the winter, when vine-ripened tomatoes are not available, use sun-dried tomatoes with some of the more flavorful cherry ones.
Food-lovers gathered at the Oxford Symposium on Food and Cookery to eat, drink, and discuss the future of gastronomy.
As the nights become colder in Greece, the author prepares sweet, summery figs to last through the winter. SLIDE SHOW I
Figs that fell off the branch or did not reach full ripeness during the summer need not be wasted. They can be used in cakes, tarts, and a number of other dishes, both sweet and savory.
Aglaia Kremezi prepares sweet, summery figs to last through the fall and winter.
A Greek Orthodox feast day inspires worshippers to bring spicy olive oil cakes to church. SLIDE SHOW I
Aglaia Kremezi takes part in the Greek tradition of baking a cake in honor of St. Fanourios and bringing it to church on his feast day.
The Ancient Greeks named a city after this native plant; here, the author shows how to cook with it. SLIDE SHOW I
Adapted from Kalliopi Delios, who, together with her husband and son, owns the Taverna Castro in Avgonyma, Chios. She uses plenty of wild fennel, along with fresh mint from her garden and dill, to prepare these fragrant stuffed tomatoes.
From The Foods of the Greek Islands (Houghton Mifflin). Serve on its own with feta cheese and bread, or as a side dish for grilled fish or chicken.
Celebrate zucchini season by trying the summer vegetable fried, in meatballs, or in a pie. RECIPES I
The blossoms have a tendency to close up as you work with them. To keep them open, place them upside down on the work surface as you proceed, as my friend Katerina Vassiliadou taught me. She learned the trick from her mother, an excellent Santorini cook.
A much sought after appetizer served at all Greek taverns today. In the old days it was considered a 'poor man's' keftedes (meatballs), for the people who could not afford to buy meat. The mixture is very similar to the one for the crust-less pie, but needs to be drier, so squeeze more liquid out of the grated zucchini.
There are as many recipes for keftedes (plural of kefte) as there are cooks in Greece. This is my favorite, based on recipes from Macedonia and Thrace. The mixture of bulgur and grated zucchini, instead of bread, makes it exceptional. Chef Jim Botsacos of Molyvos in NY serves a variation of these keftedes in his restaurant.