onions

Pastichio with beef, aubergine and crispy cheese topping

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Print Recipe Pastichio with beef, aubergine and crispy cheese topping Pastichio is the ultimate sharing dish. Usually made on weekends, when dinners can last until the wee hours of morning. We invite friends, serve with a salad and dig in. Our crispy cheese topping was born from trying to find an alternative to a traditional … [Read more…]

Olivia’s gemista

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Peppers are not native to Greece, they arrived from the New World in the late 15th century. Now, they are synonymous with Mediterranean cuisine. My gemista nods to the pepper’s origin by substituting quinoa for rice and using turkey instead of beef, giving a uniquely American twist to the traditional stuffed pepper. The berbere chili-spice … [Read more…]

Gastra cooked chickpeas (chickpeas cooked in a clay pot)

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The Cycladic island of Sifnos is famous for a dish called Revithia sti Gastra – chickpeas slow-cooked in a clay pot called a gastra. The islanders are passionate about their chick peas almost all of them grow some. They love them so much that the eat them every Sunday probably as long as Sundays have … [Read more…]

Mushroom magiritsa, a Mediterranean chowder

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A symphony of textures and flavor this chowder is made with four different kinds of mushrooms, lettuce, scallions seasoned with dill and lemon. Magiritsa is a traditional Greek chowder made with sheep’s innards, lettuce and scallions. The meal breaks the 40 day Lenten fast and is served right after midnight strikes on Holy Saturday. Magiritsa … [Read more…]

Broccoli zucchini and eggplant Pastitsio with yogurt béchamel

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A pastitsio is a baked layered pasta dish.  On the bottom is a layer of bucatini in the middle a layer of a ragù alla Bolognese and topped with a layer of béchamel sauce. Ours is made with a tomato-less broccoli zucchini and eggplant ragù and topped with a yogurt béchamel sauce.   Save Save … [Read more…]

Beetroot, potato and ginger soup

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We love this soup. Not only is it beautifully jewel-colored but it’s texture is rich and velvety.  Whenever we’ve served bowls to beetroot skeptics they’ve been completely won over. And it’s versatile too: in the colder months it can be served hot with the ginger providing a warm, spicy and soothing flavor. But it’s equally … [Read more…]