Stuffed grape leaves are a fantastic vehicle for all sorts of tasty fillings. These are vegetarian stuffed grape leaves.
Fried mussels done Greek style, with Mediterranean spices in the flour and served with garlicky skordalia dipping sauce.
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.
A Greek-inspired venison stew slowly simmered with all sorts of wild greens, from dandelions to lamb’s quarters to wild fennel, amaranth, orache — really whatever you can find. Of course this is also great with turnip or mustard greens, kale or collards, too.
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.
Fresh cured anchovies sounds like an oxymoron, but it isn’t. This is more like a ceviche than the red, salty anchovies you get in a can. Called boquerones in Spain and gavros in Greece, these are fantastic on crackers or by themselves.
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.
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.