Tag: Greek
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Spanakopita
I love this dish. I love this recipe. It tastes fresh and healthy and a little bit indulgent at the same time. It works for lunch, it works for dinner, it works on a buffet. It’s easy enough to make last-minute but you can also make it ahead. What’s not to love? Chop some green…
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Karithopita, or Grecian Walnut Torte
The holidays are well and truly over – and I just finished dropping off all my Christmas letters at the post office (better late than never). It always takes me longer than most (normal) people to send out my Christmas cards because I feel compelled to write something personal in each card to make up…
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Recipe for My Yiayia’s Savaren
It occurred to me that posting the actual recipe for this dessert might be just a little bit helpful! So, here it is. First, make the syrup. This is done first so that the syrup can be chilled while the cake is baking. The goal is to pour cold syrup over a very hot cake (i.e. a…
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Orzo-Rice Pilaf
This is a recipe from The Good Housekeeping Illustrated Cookbook, a go-to cookbook that was given to me as a wedding gift. Thirty-plus years later, I still refer to this cookbook. One of the reasons I trust it so much is because of the accuracy of the Greek recipes included. (Zoe Coulson, the author, might…
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Kopenhai
If I had to pick one Greek dessert that I loved above all others, this would be it. The filling reminds me of cakes made with marzipan, and if it makes me think of marzipan, then it has to be good! This dessert was created in honor of the Danish prince who, in 1862, became King…
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Roasted potatoes
This is a super–easy recipe that picky-purist-eaters (like my first-born prince) will actually request. If you’re really in a rush, increase the oven temp to 450° F, and roast for 30 mins, stirring every 10 mins. The fresh herbs dress up the presentation; the dill is especially nice when accompanied by fish dishes. 2 lbs.…
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Tsatziki
Tsatziki is a Greek classic – a cool-as-a-cucumber, appetizer dip that can be extended into the main part of the meal. This is an excellent recipe from Joyce Goldstein’s Mediterranean Cooking. It’s great as an hors d’oeuvre with pita bread triangles, or as a condiment with roast chicken (or lamb) and rice pilaf. The secret ingredient is…
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Greek Easter
“Greek Easter” has always been notoriously (well, if you’re Greek Orthodox) out-of-sync with the rest of Christendom. This year is exceptionally late: Greek Easter is on May 5; everybody else’s Easter is on March 31. That’s 5 weeks! Talk about Greek-time… (as opposed to on-time). Ah well, I guess we can buy Easter treats and…