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Finding the Forgotten Feast

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Greek Recipes

I love Greek cooking, especially how it makes magic out of often limited ingredients. That ingenuity shines with fish, game and wild edible plants, called horta in Greece. What follows are my favorite Greek recipes.

Greek lamb shanks with braised vegetables on a platter.
Photo by Holly A. Heyser

Greek food hinges a lot on technique in that you can often see a similar set of ingredients turn out completely different, depending on how they are put together and in what amounts and in what order.

Below you will see about 30 Greek recipes, all using fish, game or edible wild plants -- many can be, and are customarily made, with supermarket ingredients like lamb, chicken or beef, but Greek cuisine does use a lot of game and fish.

Here you will find classics like stifado, a stew with rabbit or sometimes red meats, dolmades, the ubiquitous stuffed grape leaves you see in every Greek restaurant, grilled octopus, venison souvlaki, and many more fantastic Greek recipes.

The Latest

A bowl of fig syrup.

Fig Syrup

By Hank Shaw on April 8, 2022, Updated April 19, 2022 - 5 Comments

Tired of maple syrup? Make fig syrup. You can use fresh or fried figs, wild or store-bought.

Read More about Fig Syrup

Wild grape leaves, ready to be made into pickled grape leaves.

Pickled Grape Leaves

By Hank Shaw on March 18, 2022, Updated April 18, 2022 - Leave a Comment

Pickled grape leaves sound odd, but they are the preserved grape leaves you use for various Mediterranean dishes, like dolmades, the stuffed grape leaves from Greece. If you live in grape country — and most of us do — May through early July is the best time to make pickled grape leaves to use for

Read More about Pickled Grape Leaves

Braised quail on a platter

Greek Braised Quail

By Hank Shaw on November 3, 2021 - 8 Comments

Braised quail Greek style, with olives, lemon, celery and garlic. This is a simple recipe that also works with rabbit, partridge, pheasant and grouse.

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The finished Greek lamb shank on a platter with root vegetables

Greek Venison or Lamb Shanks

By Hank Shaw on December 28, 2020, Updated March 25, 2021 - 20 Comments

This is a traditional Greek lamb shank recipe done with venison shanks; the only difference between the two is venison takes longer to cook.

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Crab salad with peppers

Warm Crab Salad with Peppers

By Hank Shaw on December 12, 2019, Updated January 22, 2021 - Leave a Comment

A Greek dish of warm crab salad with peppers, mostly sweet bell peppers, served with red onions and lots of herbs.

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A serving of stuffed grape leaves on a plate

Greek Dolmades, Stuffed Grape Leaves

By Hank Shaw on July 8, 2019, Updated July 17, 2020 - 25 Comments

Stuffed grape leaves are a fantastic vehicle for all sorts of tasty fillings. These are vegetarian stuffed grape leaves.

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A plate of fried mussels with skordalia

Greek Fried Mussels

By Hank Shaw on April 10, 2017, Updated March 5, 2021 - 5 Comments

Fried mussels done Greek style, with Mediterranean spices in the flour and served with garlicky skordalia dipping sauce.

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Grilled Octopus recipe

Greek Grilled Octopus

By Hank Shaw on June 24, 2016, Updated June 17, 2020 - 18 Comments

I haven’t bought meat or fish more than a handful of times in more than a decade. Octopus is my exception. I love grilled octopus, especially Greek style. Baby octos served as a meze, a Greek appetizer, is one of my favorite things to eat in summertime.

Read More about Greek Grilled Octopus

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Hank Shaw holding a rod and reel in the American River

Hi, my name is Hank Shaw; I’m a James Beard Award-winning author and chef. I started this site back in 2007 to help you get the most out of all things wild: fish, game, edible wild plants and mushrooms. I also write cookbooks, have a website dedicated to the intersection of food and nature, and do a podcast, too. If it’s wild, you’ll find it here. Hope you enjoy the site!

More about Hank...

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Slices of smoked venison roast on a cutting board.
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Conejo en adobo on a plate
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As Seen In

As seen on CNN, New York Times, Simply Recipes, Martha Stewart, Food and Wine, The New York Times, The Washington Post, Chicago Tribune, Field and Stream, Outdoor Life, and The Splendid Table

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