Whole garlic cloves cook gently in olive oil until soft, sweet and easy to mash with a fork. The same preparation gives us both tender garlic and fragrant oil to use in other dishes.The Story Behind the RecipeConfit is one of my favorite cooking methods. I discovered it when I first tried duck confit, which is still my favorite duck dish. I have not prepared it as a recipe for the site yet, but I plan to share it soon. Here, the garlic…

Vanilla Breeze is my own cocktail made with rum, lime, simple syrup and syrup from Greek vanilla plums, the fruit. Greek mastiha liqueur can replace the simple syrup.The story behind the recipeI love cocktails, but I never used to order them when going out because they felt too expensive. Since discovering how easily and inexpensively they can be made at home, I have kept trying different combinations. After experimenting with differen…

This Dirty Martini uses vodka, dry vermouth and olive brine. Shake it with ice and strain into a chilled glass, garnished with olives.The story behind the recipeI love cocktails, but I never used to order them when going out because they felt too expensive. Since discovering how easily and inexpensively they can be made at home, I have kept trying different combinations. I wanted to try the Dirty Martini because it seemed unusual. Its …

A Whiskey Highball is built directly in a tall glass with whiskey, ice and soda. In the video, I also give ginger beer as an alternative.The story behind the recipeI love cocktails, but I never used to order them when going out because they felt too expensive. Since discovering how easily and inexpensively they can be made at home, I have kept trying different combinations. The Highball pleasantly surprised me. Such simple ingredients …

A Whiskey Smash starts with muddled lemon, followed by mint, syrup and whiskey. Shaking with ice brings the flavours together before serving.The story behind the recipeI love cocktails, but I never used to order them when going out because they felt too expensive. Since discovering how easily and inexpensively they can be made at home, I have kept trying different combinations. What I enjoyed in the Whiskey Smash was its strong aroma a…

A Whiskey Sour combines whiskey, lemon and simple syrup with egg white for a creamier texture. A squeeze of lemon peel over the finished drink adds a final citrus aroma.The story behind the recipeI love cocktails, but I never used to order them when going out because they felt too expensive. Since discovering how easily and inexpensively they can be made at home, I have kept trying different combinations. The Whiskey Sour is one of my …

A Daiquiri uses rum, fresh lime juice and simple syrup. Shake it with ice and strain into a chilled glass.The story behind the recipeI love cocktails, but I never used to order them when going out because they felt too expensive. Since discovering how easily and inexpensively they can be made at home, I have kept trying different combinations. The Daiquiri is one of my favourite cocktails. I love how so few ingredients create pronounce…

A Mojito combines white rum, fresh lime juice, simple syrup and mint. Crushed ice and soda give it a refreshing finish.The story behind the recipeI love cocktails, but I never used to order them when going out because they felt too expensive. Since discovering how easily and inexpensively they can be made at home, I have kept trying different combinations. What I especially enjoy in a Mojito is the mint aroma and bright lime flavour. I…

Simple syrup dissolves sugar in advance so it mixes easily into cold drinks. The basic ratio uses equal volumes of sugar and water.The story behind the recipeSince I started making cocktails at home, simple syrup has become a useful base for my experiments. I prefer the 1:1 ratio and keep the syrup refrigerated for future drinks.

Butterflied anchovies are layered with salt and just covered with lemon juice and a little vinegar. The liquid quantities depend on the amount of fish and the shape of the container.The story behind the recipeThis is marinated anchovy exactly as my father makes it. I prefer lemon to lead the flavour, with vinegar complementing it. You can also try mostly vinegar with a little lemon, or equal amounts of the two.

Garam masala is used in many Indian recipes and is easy to mix at home. This version uses ground spices, with no toasting or grinding required.The story behind the recipeInstead of buying a ready made blend, make a small batch with cumin, coriander, cardamom, pepper, cinnamon, cloves and nutmeg. I also use it in my homemade Japanese curry spice blend.

Chicken teriyaki is easy to make at home with boneless thighs and an intensely flavoured sauce. Prepare the sauce with soy sauce, mirin and sake, or choose the sugar and honey alternative.The story behind the recipeIt is one of the well known Japanese dishes that can be expensive when eating out. This version makes it simple to prepare at home and use exactly as much sauce as you enjoy.

These charcoal grilled Greek keftedes combine mince with onion, garlic, parsley and spices adjusted to taste. Use beef mince or a mixture of beef and pork.The story behind the recipeThe mixture follows the same idea as meatballs made for the frying pan. Here, I flatten them slightly so they sit on the grill and cook over charcoal. Pita bread, onion and cherry tomatoes make an easy accompaniment.

Cold soba noodles with homemade mentsuyu, nori, spring onion and wasabi. A simple summer recipe served with the sauce alongside for dipping each mouthful.The Story Behind the RecipeZaru soba are traditionally served cold on a bamboo tray called a zaru. A dipping sauce comes alongside, making this style of serving particularly welcome on hot Japanese summer days.The TechniquePrepare the mentsuyu first and let it cool. Once the noodles a…

Small sand smelt and onion half rings, coated in flour and fried until crisp. Judge the ratio by eye and by volume, using approximately the same visual amount of onion as fish.The Story Behind the RecipeThe inspiration came from a Chian fish taverna and the idea of atherinopita, a small fish pie. My father came up with this variation, where the fish and onions stay in separate crispy pieces so everyone can take as much as they like.The…

Greek meatballs made with ground beef, Carolina rice and herbs, simmered in a soup with carrots and mushrooms. Avgolemono brings the broth together at the end and adds its characteristic lemony flavour.The Story Behind the RecipeThis is my favourite variation of giouvarlakia. Instead of potatoes, I like to add carrots and mushrooms, which work beautifully with the dill and egg and lemon sauce.The TechniqueLightly coat the meatballs in …

Japanese gyoza filled with ground pork, cabbage, spring onions, garlic and ginger. They brown in the pan before finishing in steam, giving them a crisp base and a juicy filling.The Story Behind the RecipeOf all the dumplings I have tried, gyoza are my favourite. I really wanted to make them at home because I have a sesame allergy and restaurant versions often contain sesame oil. My version is made without it.The TechniqueUse ready made…

Homemade lemonade becomes refreshing lemon granita with a little patience and regular stirring in the freezer. The same base can be served as a drink or used in a summer cocktail.The Idea Behind the RecipeStart by squeezing as many lemons as you like and measuring the juice. For every cup of juice, use one cup of water and one cup of sugar. This version starts with two cups of each, but the ratio scales easily.The TechniqueDissolve the…

A wonderfully simple yet incredibly flavorful recipe using minimal ingredients. The beef ribs are slow-cooked in wine until they become completely tender and bursting with savory depth.The Story Behind the RecipeOnce, my father bought more beef ribs than we needed, leaving about 2.2–3.3 lb (1–1.5 kg) of raw ribs unused. We were wondering what to do with them when I got the idea to cook them this way — a bit of a YOLO moment! I used red…

This is an incredible sauce, perfect as a dip, a burger glaze, or anywhere else you want a burst of flavor. It is a homemade version inspired by the iconic Jack Daniel’s sauce from TGI Fridays, with amazing aromas and a rich, glossy finish.The Story Behind the RecipeYou asked for this in a previous video featuring dips, and I just had to make it happen. The secret starts with garlic confit, simmered low and slow in olive oil until comp…

This dish is an incredibly flavorful and mouthwatering meze, perfect for pairing with ouzo, wine, or tsipouro. Tender pork tenderloin, aromatic tomatoes, and legendary seasoned onions create an unforgettable dining experience.The Story Behind the RecipeThis is my father’s recipe, inspired by a tavern he loved and evolved into something even better. In our house, we had a special tradition. While most people eat traditional magiritsa so…

Tender beef blade, lettuce, spring onions and dill come together in this Greek fricassee. Avgolemono brings the flavours together at the end, giving the dish its silky, lemony sauce.The Story Behind the RecipeThis is my mother's recipe. The beef first simmers on its own with an onion, then finishes cooking with the lettuce and the remaining aromatics.For the avgolemono, use 2 eggs and the juice of 1 lemon, adjusting the amount of juice…

Beautifully browned chicken that stays juicy, peppers softened and sweetened in the pan, and a splash of wine to bring everything together. This classic Greek chicken tigania is simple, full of flavor, and finished with a generous sprinkle of oregano.The Story Behind the RecipeThis recipe began with my wish to recreate the chicken tigania I enjoyed at Greek tavernas. I wanted to capture that familiar flavor, the golden-brown color, and…

Hong Shao Rou is one of the most iconic classics in Chinese cuisine. It features succulent cubes of pork belly slowly braised until fork-tender, coated in a deep, glossy caramelized sauce bursting with incredible umami flavor.The Story Behind the RecipeThis is hands-down one of my favorite Chinese dishes ever. It’s essentially a Chinese-style braised pork belly. Like all great braised dishes, the meat cooks down until it becomes melt-i…