A small whole tuna cooks in a sealed parcel with lemon, olive oil, garlic and rosemary, then finishes under the grill for color.The Story Behind the RecipeA fisherman friend gave me a small tuna from his island, and I wanted to prepare something easy, fairly quick and uncomplicated.Garlic, rosemary, olive oil and lemon seemed ideal. Cooking the fish in a parcel helps retain its juices, followed by a short grilled finish.This written re…

Marinated prawns are grilled with tomatoes, served over bulgur cooked in shell stock and finished with a mango-citrus sauce.The Story Behind the RecipeAfter finishing my master’s degree, I lived in central London for a while. One of my jobs was photographing weddings and christenings, including celebrations held by Indian, Pakistani and Caribbean families.At one wedding, the bride was Pakistani and the groom was Caribbean. They held tw…

All-purpose flour and short frying give these calamari a crisp coating without a complicated preparation.The Story Behind the RecipeThis is how both my parents prepared calamari at home, and it is the method I have kept.There is no need for a fixed number of squid or an exact flour quantity. Add only enough flour to coat the pieces and keep them separate, avoiding unnecessary waste.The important part is brief frying. Do not wait for a …

Mix the dough with a spoon, let it rise and shape four Greek flatbreads with your fingers. Add sesame seeds or leave them plain.The Story Behind the RecipeWe always had homemade lagana on Clean Monday. My grandmother made it, and it was part of the day’s family table.After she passed away, we stopped making it. The process felt like too much work, and the tradition was put aside for a while.Finding this simple no-knead method helped us…

A refreshing Japanese pickle served as a side dish or topping, with crunchy daikon and carrot in a sweet-sour marinade.The Story Behind the RecipeI love pickles, and this Japanese version is one of my favorites. It has the sweetness, acidity and crunch I enjoy, making it a wonderful addition to richer dishes.I used it in my Pork Belly Gua Bao with fresh coriander. The fresh, sweet-sour vegetables worked beautifully with the pork and it…

Cook the fish first, strain its broth and simmer the vegetables in it. Blending the vegetables gives this soup its velvety body without cream.The Story Behind the RecipeFish soup has always been a family favorite. Both my parents made it when I was growing up, each with a slightly different approach.This version combines influences from both, particularly my father. I love soups in general, and fish soup is my favorite, especially when…

Pieces of lamb offal are threaded alternately onto metal skewers, wrapped in caul fat and grilled with frequent turning.The Story Behind the RecipeThis experiment began with caul fat left over from making sheftalia and frygadelia. I also had a lamb pluck and wanted to try grilling some of it rather than cooking everything in a frying pan.I approached it like a shashlik-style skewer: similar-sized pieces of different organs, threaded al…

Vegetables filled with aromatic rice, their own flesh, onion and herbs. Adjust the quantities to your roasting pan and chosen vegetables.The Story Behind the RecipeGemista was one of the classic dishes my mother made at home. This is her recipe, kept in the way I remember and enjoy it.There is no fixed number of vegetables. Tomatoes, peppers and eggplants take up different amounts of space, so the pan determines the quantity and the fi…

Red lentils simmer with sausage, tomatoes and white wine until they reach your preferred texture, from slightly firm to soft and thick.The Story Behind the RecipeAs a child, I was a very picky eater, and legumes were among the foods I avoided. Greek fava was the first one I enjoyed. Gradually, I began trying more dishes and discovering that I actually liked them.Lentils presented another problem: their skins bothered me. The dehulled r…

A classic Greek bean soup approach with an addition I personally consider essential: country-style sausage.The Story Behind the RecipeI was a picky eater as a child, and legumes were one of the foods I avoided. As I grew older, I gradually started trying them and discovering that I could enjoy them.Fava was the first to win me over. From there, I expanded my tastes, and I now enjoy most legumes.Bean soup is a favorite, but I personally…

The same flavorful coating, cooked in the air fryer for crisp chicken without a pot full of oil.The Story Behind the RecipeThis recipe uses the same coating I developed through repeated homemade fried chicken experiments.I loved fried chicken from a familiar chain as a child and wanted to enjoy it at home without the same cost. Early attempts went wrong with temperature, salt and flavor until I gradually reached the result I wanted.The…

Greek Christmas cookies made with flour, honey and walnuts, using the method I settled on after many experiments.The Story Behind the RecipeI was a very picky eater as a child. Strangely enough, sweets were one of the things I did not eat. They simply did not interest me.During military service, some snacks were sweet. Instead of a sandwich, we might be given a croissant. Since I was hungry, I ate it even though it was not what I would…