Curing olives in springtime? Who knew? But early spring is the time to gather ripe black olives for oil-curing, and I love me some oil-cured olives.

One of my favorite fish recipes ever. It works with all firm fish, but it is especially good with sturgeon.

The Greek way to preserve quail is a cousin to confit, and results in a tender, silky bird that is spectacular served with pickles, bread and ouzo.

Stifado, the iconic Greek rabbit stew, is a beguiling mix of sweet, spicy and savory. Sweet wine and lots of olive oil make this dish, as does a good brace of cottontails.

It’s not often I write about my garden anymore; it’s gone as feral as I have. But every now and again, it gives me a gift. Like these beautiful white beans.

I am always on the lookout for interesting pheasant recipes, and this one really caught my eye: It’s from Michael Psilakis, one of the best Greek chefs in the country, and who happens to also be a hunter!

Saturday was our fifth annual Big Fat Greek Party, and our biggest ever: At least 85 people showed up to eat, drink and watch me set a roasted goat on fire with ouzo.

An offhanded remark leads me down the rabbit hole in search of the mysterious – yet ubiquitous – mallow plant. Who knew how important this weed was to the Eastern Mediterranean?

  Year after year in my new home here in Northern California, I feel myself sinking down roots and developing new traditions. One of them is curing my own olives, which begins for me in early October. On some crisp autumn day, I will head out into one of the many public parks near my [...]