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…

A fragrant winter drink with cinnamon, cloves, star anise and cardamom.The Story Behind the RecipeGlühwein reminds me of Greek oinomelo. Both are warm, sweet wines with spices, but this version uses sugar and a different combination of aromas.There are several ways to make it. You can dissolve sugar directly in the warming wine or begin with caramel, as I do here. I enjoy the extra flavor that this step brings.Although this recipe uses…

Pork hocks roast slowly with potatoes, beer, mustard and honey before a hot finish gives the meat a richly browned surface.The Story Behind the RecipeAt Christmas, my family usually made crispy pork belly with potatoes. It was a familiar festive dish, but I wanted to try another way of roasting pork.Pork hocks had been on my mind, and beer seemed like a good addition to the lemon, mustard and honey mixture.The result was even better th…

Pork collar slowly roasted with prunes, vegetables, red wine and warming spices.The Story Behind the RecipeMy family made various Christmas dishes, but I did not even know this one existed until I was older. I discovered it while looking for Christmas recipes and immediately wanted to try it.I could not believe there was a dish combining pork, red wine, prunes and all those aromas that we had never made at home.It became one of my favo…

Homemade fried chicken with seasoned flour, a simple batter and careful frying.The Story Behind the RecipeI loved fried chicken from a familiar chain when I was younger. It was something I enjoyed often, but the price meant it could not be an everyday habit.Eventually I decided to learn how to make it at home. The first attempts were not particularly successful. Sometimes the oil temperature was wrong; other times the salt, spices or o…

A flavorful Greek meze made with a handful of ingredients. The caul fat browns over the coals while the liver stays juicy inside.The Story Behind the RecipeWhen I was making sheftalia, I bought plenty of caul fat because I did not know exactly how much I would need. Some was left over, and frygadelia seemed like a great way to use it.Both dishes use caul fat, but the results are very different. Here it wraps pieces of liver seasoned wi…

Chicken, onion and eggs cook together in an aromatic sauce before being served over rice.The Story Behind the RecipeOyakodon was one of those Japanese dishes that did not immediately catch my eye. I did not expect to enjoy it as much as I did, but that curiosity was exactly why I wanted to try it.The chicken, onion, sauce and eggs work beautifully together, while the rice underneath absorbs their flavor. It is a dish you need to taste …

A tomato-free version of Greek stifado that lets the wine, herbs and natural sweetness of the onions shape the dish.The Story Behind the RecipeThis recipe began with comments under my original tomato-based hare stifado video. Several people mentioned that stifado is also made without tomatoes. Since the red version was the one I knew best, that surprised me and made me look into it.Traditional white versions do exist, including in Cret…

Wine, honey, and a few spices are all you need for homemade Greek oinomelo. It is quick, economical, and easy to adjust to your preferred sweetness.The Story Behind the RecipeOinomelo and rakomelo were drinks we often enjoyed at souvlaki shops, taverns, and mountain refuges.After making rakomelo at home, I wanted to prepare oinomelo too. It is easy, quick, and inexpensive. I tried both red and white wine. The white version was deliciou…

Pork belly and daikon simmer with soy sauce, mirin, sake, ginger, and dashi until tender and full of flavor. An easy Japanese dish that mainly asks for patience.The Story Behind the RecipeButabara Daikon is one of my favorite Japanese recipes. Although it takes some time, I find it very easy to make.Once the pork and radish have been browned and the liquids added, the dish needs relatively little attention. Stir occasionally and wait f…

Beef simmers with onion, carrots, garlic, and white wine until tender. Lemon is added at the end, and the sauce is thickened to your preferred consistency.The Story Behind the RecipeWhen I was a child, my parents exchanged home-cooked food with our neighbor. Whenever she sent us her lemon beef stew, I absolutely loved it.Its lemony flavor and the contrasts in the sauce made a strong impression on me. I asked her for the recipe, and thi…

Juicy sheftalia made with mixed ground meat, lamb caul fat, and a generous cinnamon aroma. Wrapping them takes a little work, but the result is worth the effort.The Story Behind the RecipeReady-made sheftalia often leave me wanting a stronger flavor. I prefer making them at home with the ingredients and intensity I enjoy.For me, this is the best version: equal parts lamb and pork, lamb caul fat, and plenty of cinnamon. I want the lamb …

Flour, salt, and careful frying create delicious fish with a crisp coating and juicy flesh. Megrim is a flavorful, economical fish that works beautifully with this simple method.The Story Behind the RecipeMy fishmonger recommended megrim, so I decided to cook it using the method my father always used for fried fish.This simple process consistently gave us crisp fish that stayed juicy inside. The same approach works with many other fish…