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.
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.
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.
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.