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 RecipeI first tried this dish at a lovely little taverna I enjoy visiting, and I was hooked. It was so delicious that I had to recreate it at home. By trying different ingredients and adjusting the quantities, I reached the result I wanted. In the end, I may even prefer it to the version I used to order out. The chicken thigh stays juicy, the sun-dried tomatoes add intensity, and the feta brings the wine and chicke…

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 RecipeWe often have plenty of whole milk at home because someone I know works in the dairy industry. When I cannot use it all, I turn it into cheese for other recipes. That is how I started making this easy homemade anthotyro-style cheese. I prefer whole milk and strongly recommend the optional cream because the extra fat gives a creamier result. Draining lets us choose between a softer, moister cheese and a slight…

The Story Behind the RecipeThis is one of the easiest, most aromatic side dishes you can make in a pan. I am generous with the butter here: together with the garlic, it makes the mushrooms fantastic. Onion adds sweetness, white wine lifts the flavour from the pan and thyme finishes everything off. It does not take a complicated recipe to make a side dish that works with so many different meals.The TechniqueGive the onion a little colou…

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 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 RecipeAfter falling in love with tsigariasto, I started exploring other Cretan recipes that I wanted to try at home. Gamopilafo was one I definitely wanted to make.The idea is simple: good meat, flavourful stock and rice cooked in that stock until creamy. I used lamb shoulder for my version, though older lamb, known as zygouri in Greece, also works.Stakovoutiro, a rich Cretan butter, is optional. The stock already …

The Story Behind the RecipeRizogalo is one of the most familiar desserts in Greek cooking. It is a simple, affordable pudding made with easily available ingredients, and for many people it brings back childhood memories.It does not need complicated preparation to taste good. Rice, milk, sugar, vanilla and cinnamon are enough. My main preference concerns the texture: I like it thick and creamy but still soft and moist. I do not want it …

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…

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…