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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 platter of venison souvlaki with all the fixins.

Venison Greek Souvlaki

By Hank Shaw on August 18, 2014, Updated December 23, 2020 - 12 Comments

If these look kinda-sorta like venison tacos, it’s because lots of cultures love to grill meats, stick them on a flatbread and add vegetables and some kind of awesome sauce. That’s exactly what this is, done Greek style.

Read More about Venison Greek Souvlaki

fennel cookies recipe

Anise Cookies

By Hank Shaw on June 15, 2014, Updated January 24, 2021 - 4 Comments

I don’t eat a lot of sweet things, but I do have a soft spot for cookies. These I call “Bacchus Biscuits,” and they’re my take on a Greek fennel seed cookie. It’s like a shortbread cookie, not too sweet, with toasted fennel seeds in it. They last a while and are great as a quick snack.

Read More about Anise Cookies

A platter of Greek meatballs

Greek Meatballs

By Hank Shaw on February 24, 2013, Updated March 20, 2021 - 9 Comments

It’s not often I remake a five-year-old recipe and change nothing. This Greek meatball recipe — venison (or lamb), bulgur wheat, oregano and a Greek tomato sauce — is one such dish. Nice to know some dishes hold up well over time.

Read More about Greek Meatballs

grilled octopus recipe

Grilled Octopus, Greek Style

By Hank Shaw on September 7, 2012, Updated June 24, 2016 - 30 Comments

As we close out summer, I refuse to give up the grill just yet. And while I did not actually catch these little octopi, I just had to share with you one of my favorite appetizers of all time: Grilled baby octopus, a Greek classic.

Read More about Grilled Octopus, Greek Style

fig jam recipe

Fig Jam with Ouzo

By Hank Shaw on August 29, 2012, Updated June 22, 2020 - 18 Comments

My fig tree is exploding with fruit right now, so I decided to revise my recipe for an old favorite: Fig jam, spiked with ouzo, lemon and bay. I don’t eat too much jam and jelly, but this one is absolutely worth your effort.

Read More about Fig Jam with Ouzo

Fresh black olives in a bowl ready to be oil cured

How to Make Oil Cured Black Olives

By Hank Shaw on May 3, 2012, Updated November 2, 2020 - 75 Comments

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.

Read More about How to Make Oil Cured Black Olives

fish with honey and ouzo on a plate

Greek Fish with Honey and Ouzo

By Hank Shaw on February 25, 2012, Updated August 25, 2021 - 21 Comments

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

Read More about Greek Fish with Honey and Ouzo

Greek preserved quail recipe

Greek Preserved Quail

By Hank Shaw on February 9, 2012, Updated April 4, 2020 - 13 Comments

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.

Read More about Greek Preserved Quail

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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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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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