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…

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 neck is marinated in two different ways before grilling over charcoal. One version combines tomato, herbs, and apple cider vinegar, while the other uses milk and aromatic khmeli suneli seasoning.The Story Behind the RecipeI have eaten shashlik at many Russian and Russian Pontic restaurants and loved it so much that I wanted to make it at home.A friend knew how much I enjoyed it and asked his mother for her recipe. She shared it wi…

Charcoal-grilled chicken wings seasoned with anise, coriander, garlic, and paprika. A simple marinade gives the chicken a different character, with fragrant spices and delicious grilled flavor.The Story Behind the RecipeWhen grilling meat over charcoal, I usually keep things simple with salt. Every now and then, though, I want to try something different.I first came across the idea of anise-flavored wings at a grill shop on Lemnos and …

Juicy charcoal-grilled kebabs with pepper, onion, garlic, and fragrant spices. Thorough kneading helps the mixture hold its shape, while careful grilling keeps the meat flavorful and succulent.The Story Behind the RecipeI love Greek kebabs, but I also enjoy trying different versions. For this recipe I made my own adaptation inspired by Adana kebab, with a few adjustments to the ingredients.The result was so delicious that I immediately…

Roasted chicken frames, vegetables, and aromatics create a flavorful stock for soups, sauces, pasta, and everyday cooking. Making it without added salt gives you more flexibility when seasoning the finished dish.The Story Behind the RecipeI use stock frequently, so I wanted to make my own instead of always relying on ready-made products.The biggest advantage for me is controlling the salt. With a salted stock, adding more for a deeper …

Oven-baked chicken wings finished in fragrant butter with thyme, oregano, basil, parsley, and garlic. A homemade Italian-style herb combination makes these wings incredibly aromatic.The Story Behind the RecipeWe had grilled with friends the previous day and had some uncooked wings left over. I did not feel like lighting the charcoal again, but I still wanted to make something easy and delicious.That is how this oven version came togeth…

Crisp on the outside, soft in the middle, and full of aroma. These potatoes are boiled first, then roasted with infused olive oil until they develop a delicious golden crust.The Story Behind the RecipeI wanted potatoes that delivered the enjoyment of fries using the oven. I had already made a very simple version, but I wanted to improve it further.After some experimenting and adjustments, I reached this result. The initial boil, aromat…

Tender baked eggplant slices topped with a rich mixture of vegetables, tomatoes, and parsley. This version keeps the familiar flavors of imam bayildi while changing the balance between eggplant and filling.The Story Behind the RecipeImam bayildi is a much-loved dish in Greek cooking with Eastern influences. Although I really enjoy it, a large portion of eggplant can sometimes feel a little too rich for me.That is why I make this versio…

Chicken cooks with whole peeled garlic cloves, cognac, white wine and thyme. The garlic softens during cooking and gives the sauce a rich, aromatic flavor.The Story Behind the RecipeI found this recipe in a book featuring cuisines from around the world. Out of curiosity, I turned to the French recipes, and chicken with that much garlic immediately caught my attention. The idea seemed so outrageous that I had to try it.There are version…

Ripe tomatoes, eggs, onion and garlic make a simple, quick and flavorful dish. Think of strapatsada as Greek scrambled eggs, with tomatoes adding a Mediterranean character.The Story Behind the RecipeFor me, strapatsada is one of the tastiest quick dishes in Greek cooking. Simple, Mediterranean and easy to prepare, it works as a side dish or a wonderful breakfast. I usually prefer it for breakfast.Scrambled eggs are familiar to American…