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Sample recipes from The Olive and the Caper: Adventures in Greek Cooking

Eggplant Salad City-Style

When it comes to teasing and appeasing the appetite, the Greeks are a cunning and frugal lot. What has more allure than a mix of vegetab...

(1 Votes)

Eggplant Salad Country-Style

Because this is a country-style salad, lively and unrefined, the ingredients should be chopped into small chunks and pieces, not minced.

(1 Votes)

Taramasalata with Bread

Sometimes it’s made with the roe of the mediterranean’s plump mullet. Near Greece’s tricky shore it’s the roe of lobsters or crab. A pale...

(1 Votes)

Taramasalata with Potato

Sometimes its made with the roe of the Mediterraneans plump mullet. Near Greeces tricky shore its the roe of lobsters or crab. A pale...

(1 Votes)

Taramasalata with Bread and Potato

Sometimes it’s made with the roe of the Mediterranean’s plump mullet. Near Greece’s tricky shore it’s the roe of lobsters or crab. A pale...

(1 Votes)

Grape Leaves Stuffed with Pine Nuts, Currants, and Golden Raisins

Tucked tightly together in concentric circles in their pan, or arrayed on a gala appetizer platter, little grape leaf dolmades—filled wi...

(1 Votes)

Easter Bread with Red Eggs (Tsoureki)

The Joyous Festivities and the Marvelous Foods of Easter Sweep Every Greek into their embrace. Every Family Roasts a whole Lamb or Goat, ...

(1 Votes)

Red Eggs

As much as the lamb, eggs are an emblem of the Greek Easter. To Greeks, spring eggs denote sudden wealth, the fertility of the coming sum...

(1 Votes)

Greek Village Salad

In the nineteenth century, following the French ideal, the salad preferences of cosmopolitan Greeks turned to plates of pristine solo edi...

(1 Votes)

Spinach Pilaf

Rather than serving a hill of plain rice sitting next to a scoop of unadorned greens, meat, poultry, or game, Greeks often mix the two t...

(1 Votes)

Skordalia

We are sitting around a table at an outdoor taverna in the Plaka district of Athens. It is midnight. There’s not a free chair to be foun...

(1 Votes)

Moussaka

Greeks prepare moussaka with loving care: each slice of eggplant is laid in the pan as if placing a blanket over a baby. The meat sauce ...

(1 Votes)

Saltsa Besamel

Since their earliest days, Greeks used the flour they ground from wheat to make a simple thickened white sauce. The elementary, useful i...

(1 Votes)

Grilled Whole Fish in Grape Leaves

As much as Americans delight in fish fillets and fish steaks, Greeks relish their fish whole. Cooks eye the array the fishermen have bro...

(1 Votes)

Classic Shrimp and Tomatoes Baked with Feta Cheese

Hardly a dish exists on the honor roll of Greek cuisine with more names than shrimp baked with tomatoes and feta. You hear the dish call...

(1 Votes)

Spring Lamb Stew with Artichokes, Dill, and Lemon Egg Broth

Traditionally, Greek lamb stew arrives blanketed in a thick egg and lemon sauce. That can be a bit too heavy for today’s taste, but the ...

(1 Votes)

Tzatziki

When yogurt first arrived in Greek cuisine, garlic was already a daily food of laboring people. The combination of the two quickly took ...

(1 Votes)

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