The Story Behind the RecipeThe idea is to see how much flavour a good tare can provide even without a proper broth. We use hot water, aromatic chicken fat, noodles and spring onion. This simple test gives a clear impression of the seasoning and its balance, and the same approach can help compare different tare preparations. If you enjoy the result with water, a good clear chintan broth can bring even more depth.The two main preparation…

The Story Behind the RecipeMy curiosity about ramen began as a child watching anime, especially Naruto. At first, I simply saw a soup with noodles and toppings. The more I researched, the more I discovered behind that bowl. I first tasted tonkotsu in London, with memorable bowls both in the centre and in Battersea. After returning to Greece in 2019, I started exploring how to recreate those flavours at home. The research and experiment…

The Story Behind the RecipeThe first time I tried kikurage, their texture was unlike the mushrooms I was used to. I especially enjoy them on tonkotsu, where they contrast with the creamy broth. My preparation is simple, with quantities adjusted by tasting. I want an aromatic, sweet and salty result, with the soy sauce leading. A handful of dried mushrooms makes enough topping for several bowls.Serve them in Simple Shio Tonkotsu Ramen w…

The Story Behind the RecipeChashu is one of the toppings that made me want to explore ramen further. This version uses a simple simmer followed by a marinade in my own tare. I roll the belly because I like the appearance of the slices, but rolling is optional. A flat piece of belly or a fatty piece of pork neck also works. In this preparation, I cooked the belly alongside the tonkotsu bones and removed it before increasing the heat for…

The Story Behind the RecipeFor me, a bowl of ramen needs an egg, even though some styles do not include one. I have spent plenty of time working on the cooking and marinade to get the result I enjoy. I use medium eggs at room temperature and my shoyu tare without added water. I prefer its intensity, and it works well when I want to prepare the eggs on the same day. The marinating time can be shorter or longer, depending on how strong a…

The Story Behind the RecipeWhen I cut up a chicken and do not need the skin, I save it in the freezer to render my own cooking fat. I also collect fat from other meats separately. In ramen, aromatic oil adds the finishing notes that support the broth and tare. Here, I use chicken fat with all three of my favourite aromatics. Try cooking fried eggs in it too. I have used different animal fats for eggs, and each brings its own flavour. D…

The Story Behind the RecipeThis is one of the simplest tare preparations I make, and the result is impressive for the effort involved. More elaborate versions can use kombu, katsuobushi, shiitake or other sources of umami. Here, MSG gives us the depth we want without preparing a separate dashi. It is an essential part of this particular recipe and its intended flavour balance.Try it in Simple Shio Tonkotsu Ramen or Basic Shio Ramen wit…

The Story Behind the RecipeTare is the concentrated seasoning sauce that gives a bowl of ramen its direction. The broth provides the foundation, while the tare shapes its flavour. After exploring different versions, this is one of the simple preparations I like to make with two soy sauces, mirin, sake and aromatics. I also use this tare for eggs and chashu without diluting it with water because I prefer the stronger flavour it gives th…

The Story Behind the RecipeI always struggled with pulses. Gradually, I began finding ways to enjoy them, and giant beans are one of the more recent additions to that list. Now I love them, especially baked like this with vegetables and tomato. I think this version really brings out their best. I also enjoy serving them with sausage cooked separately in the oven or over charcoal, combining a little bean and sausage in each bite. That i…

The Story Behind the RecipeI learned these meatballs from my mother, who learned them from her mother, my grandmother. Grandma used plenty of garlic in almost everything, including her meatballs. My mother, on the other hand, cannot stand garlic, so she leaves it out. I love it, which means I have brought back my grandmother's addition. Otherwise, it is the same familiar approach, passed from one kitchen to the next until it reached mi…

The Story Behind the RecipeMayonnaise potato salad is lovely, often made with onion, dill, pickles or capers. Personally, I prefer this version without mayonnaise. I think vinegar, mustard, honey, olive oil and garlic work wonderfully with potatoes. For me, it is the best potato salad, although that is a matter of taste. If it sounds different from what you usually eat, I would love you to try it and decide for yourself. It is also a f…

The Story Behind the RecipeI enjoy recipes where you do the preparation and then let the oven do the work. These ribs are exactly that kind of dish. Mix the spices with olive oil, coat the meat thoroughly and leave it to marinate. Then cook it slowly in a covered roasting dish until beautifully tender and easy to pull away from the bone.I call them smokey, not smoked, because their smoky flavour comes from smoked paprika. The ribs them…

The Story Behind the RecipeI was never particularly excited about beef. Once I tried good-quality meat, the right cut and proper preparation, I realised how different the result could be. Picanha is my favourite beef cut for steak. Its fat, advance salting and careful cooking give me exactly what I want: a good crust outside and juicy meat inside. It takes a little knowledge and attention, but it is a cut worth learning to cook.The Tec…

The Story Behind the RecipeI had not made tomato-braised chicken for a long time and had really been craving it. It is a familiar, much-loved dish, and this is my version: plenty of peppers, mushrooms and the spices I enjoy in the sauce. I brown the ingredients separately before bringing them together in the pot, keeping all their flavour. White wine is the main cooking liquid, and the sauce comes together around the chicken as it simm…

The Story Behind the RecipeOne day I wanted to cook pork shank a little differently, so I tried this version with white wine, vegetables and thyme. Browning the meat first builds the flavour, then the covered roasting dish takes over. The pork slowly becomes tender while the vegetables combine with its juices. At the end, you can blend them into a smooth sauce that is every bit as enjoyable as the shanks themselves.The TechniqueBrown t…

The Story Behind the RecipeFor two or three years, I had noticed tender vine leaves growing near a beach I visit often. I kept meaning to pick some, but always forgot. This time I remembered, gathered them and decided to make dolmadakia. My father passed on the recipe as my grandmother used to make it. I had always thought of stuffed vine leaves as a stovetop dish, but he told me Grandma baked them in the oven. I used a covered roastin…

The Story Behind the RecipeIt was Easter, and I had already prepared two lamb dishes: tsigariasto and gamopilafo. I wanted to make a third, so I decided on lamb fricassee.The beef fricassee recipe I have shared is one I learned from my mother. Here, I took a different approach, richer and heavier but full of flavour: thoroughly browned lamb, plenty of wine and lettuce cooked with the meat before adding the avgolemono.Using a different …

The Story Behind the RecipePork tigania was one of the dishes I enjoyed eating out and wanted to recreate at home. I tried recipes online, but for some reason the result did not always have the flavour I was looking for.Through experimenting, I realised that much of the savoury saltiness and lingering flavour I enjoyed came from the crumbled stock cube. When it goes into the pan with the meat and its juices, it adds a lot of flavour. M…

The Story Behind the RecipeMy family roots are in Chania, but unfortunately I did not have a family village in Crete to visit while growing up. Even so, I have wonderful memories of my trips to the island.On one of my first visits, when I was little, we went to Argyroupoli in Rethymno. I remember the plane trees, their leafy branches almost covering the roads, the streams and the small waterfalls. We sat at a taverna surrounded by this…

The Story Behind the RecipeThis is the kind of crab stick salad you often find served as a meze in Greek fish tavernas. I enjoyed it and wanted to make it at home, where it costs much less and takes very little effort.My version uses surimi and follows a simple approach. Add olive oil and vinegar, mix, taste and adjust until you like the balance. There is no need for a strict ratio, because some people prefer a sharper salad and others…

The Story Behind the RecipeThese croquettes started with leftovers. We had some cod and vegetables that I wanted to use, so I combined them with a beer batter and fried the mixture.The result was delicious. I also tried cooking them with less oil, but I personally preferred the crispier version. This is one of those recipes that begins as a way to use what is in the fridge and ends up deserving a place at the table in its own right.For…

The Story Behind the RecipeAt home, we usually cook lamb offal in a pan with oil and oregano. Sometimes, though, we take a different approach and prepare it like our other fried dishes: coat it in flour and fry it until the outside becomes crisp.It is a delicious alternative, even if it might seem unusual to someone who has never tried offal this way. The technique is similar to the one I use for fried calamari: flour everything inside…

A simple dough mixed with a spoon and baked in an uncovered roasting dish. Parchment separates the loaves and supports their shape.The Story Behind the RecipeI missed the fresh bread I remembered enjoying and wanted to make something satisfying at home without a mixer or a complicated process.While looking for an easy lagana method, I found a dough that only needed stirring. After it worked well as flatbread, I tried using the same bas…

Juicy prawns meet garlic, chilli flakes and smoked paprika in flavorful olive oil.The Story Behind the RecipeDuring a trip around several Andalusian cities, I tasted many wonderful dishes. Gambas pil pil became one of my favorites.I loved how a few ingredients could produce so much flavor: prawns, garlic, aromatic oil, paprika and a little heat. I wanted to recreate the taste I had enjoyed in Spain.The result made me very happy. This i…