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Showing only recipes by “Cat Cora.”

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20537
chicken-stewed-in-wine-garlic-and-cinnamon

Chicken Stewed in Wine, Garlic, and Cinnamon

I like to serve this with my family’s homemade buttered noodles   but it’s also great over rice, orzo, or macaroni....

20538
butter-and-cheese-noodles

Butter and Cheese Noodles

Why serve plain pasta when a little cheese and butter give noodles so much more flavor? I rarely serve kota kapama without these rich, sa...

20539
tomato-cucumber-and-feta-salad

Tomato, Cucumber, and Feta Salad

The classic Greek salad of cucumbers, tomatoes, and red onion slices, this version of horiatiki is my favorite because the vinalgrette, o...

20540
bell-peppers-stuffed-with-meat-and-rice

Bell Peppers Stuffed with Meat and Rice

Because meat was at one time hard to come by on the islands, Greeks have learned to create dishes that give you a taste of meat with equa...

20541
spinach-dill-and-feta-baked-in-phyllo-dough

Spinach, Dill, and Feta Baked in Phyllo Dough

You’ll be amazed by how much fresh spinach goes into this spanakopita. Choose spinach with bright, full leaves because that’s...

20542
shrimp-and-caper-salad

Shrimp and Caper Salad

Most people think of capers, or kappari, as exclusively Italian, but I’ve always thought their flavor was perfect in Greek foods. T...

20543
caramelized-brussels-sprouts

Caramelized Brussels Sprouts

Brussels sprouts are definitely underrated. I’m always amazed when people pass them up without even tasting them. I love the challe...

20544
grilled-asparagus-with-tangerine-aioli

Grilled Asparagus with Tangerine Aioli

When asparagus is in season, I cook this dish every week. You can dress it up for a frou-frou formal dinner, but it’s easy enough t...

20545
manila-clams-with-fennel-cured-salami

Manila Clams with Fennel-Cured Salami

When you have great fresh clams, this is the dish to make. Clams and salami aren’t a common combination, but it’s such a plea...

20546
roasted-chicken-stock

Roasted Chicken Stock

Roasting the chicken bones before you make a stock gives it a heartier flavor and rich color. This is the single recipe I use most often;...

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