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.
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!
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?