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.
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 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.
A Gift from the Garden
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.
Greek Pheasant Pasta
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!
Foraging Mallow – Hiding in Plain Sight
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?
How to Cure Green Olives
Brining olives is the oldest way to cure olives, especially green ones. What follows are instructions and troubleshooting on how to cure olives with a brine. There are other ways I’ll get to below. This post assumes you have access to fresh, green olives off the tree, which are pretty but inedible — they are
Tinkering with Sausages
I have been making a lot of sausages lately, and as each batch will typically give me some new insight into this craft, I have much to tell from my recent adventures. You can learn all kinds of things from books on the subject; I recently went through a quick review of my sausage-making library. But
Loukaniko: Traditional Greek Sausage
Loukaniko is an ancient sausage, dating back to Classical times. Nowadays it is a coarsely ground Greek country sausage that, like any country sausage, has lots of variation depending on the region and the cook. For many years Holly and I hosted a Greek-themed, springtime shindig we called our Big Fat Greek Party. We roasted
Bacchus Biscuits: Greek Fennel Cookies
I first made these fennel cookies for our annual Big Fat Greek Party, a festival of all things Greek we hold every spring. They’ve been dubbed Bacchus Biscuits. I support that. They turned out to be quite a hit, much to my relief — I’d never made them before the party. They are a riff off