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…

Creamy Greek fava cooks with grated carrot and onion, thyme and bay leaves. Raw onion, lemon juice, extra virgin olive oil and freshly ground pepper bring freshness and contrast to the finished dish.The Story Behind the RecipeWe always made fava at home, and I loved the way my parents prepared it. I was a little picky about legumes when I was younger, but fava was one of the first I could happily eat, mainly because of its texture. As …

The same creamy fava with carrot, onion, thyme and bay leaves takes on a different character with caramelized onions and cherry tomatoes. Add as much topping as you like.The Story Behind the RecipeWe always made fava at home, and I loved the way my parents prepared it. I was a little picky about legumes when I was younger, but fava was one of the first I could happily eat, mainly because of its texture. As I grew older, I came to appre…

Boil the plums, remove their skins and stones, then return the pulp to the original cooking liquid. Add sugar to taste, depending on how sweet or tart the fruit is.The story behind the recipeWe have a vanilla plum tree in our garden that produces plenty of fruit every summer. My father has been making this jam for years, always in large batches. We would fill around twelve 900 g (about 32 oz) jars at a time and share them with friends …

These oven baked anchovies are made with olive oil, lemon juice, and salt. A little water in the pan helps keep them moist, while oregano is added as soon as they come out of the oven.The Story Behind the RecipeThis is a very easy anchovy recipe my father always made when we wanted something tasty and quick. A few ingredients, lemon and olive oil, and a short bake in a hot oven are all it takes for a simple, flavorful dish.Technique an…

Charcoal grilled sardines need only a few ingredients and a few minutes on the grill. Lemon, olive oil, salt, and oregano complement the flavor of the fish.The Story Behind the RecipeIn the video, I make another summer meze, this time with sardines over charcoal. The cooking is quick once the fire is ready.Technique and Flavor BalanceMix lemon juice and olive oil by eye and brush the sardines during cooking. Allow about 6 minutes in to…

Turmeric, cumin, ground coriander, and garam masala give these chicken legs a bold aroma and an Indian inspired flavor. Add a little chili powder if you want more heat.The Story Behind the RecipeOn busy days, these simple recipes have been useful because most of the work is done by the oven. I used a countertop oven in the video, but a regular oven works too. I prefer chicken legs with the bone and skin because I enjoy their tender tex…

Honey, mustard, paprika, and garlic powder give these chicken legs a familiar sweet and tangy flavor. Add a little cayenne or chili powder if you want some heat.The Story Behind the RecipeOn busy days, these simple recipes have been useful because most of the work is done by the oven. I used a countertop oven in the video, but a regular oven works too. I prefer chicken legs with the bone and skin because I enjoy their tender texture.Te…

Tomato, onion, sweet Florina pepper, and fresh garlic are blended and combined with mustard, chili flakes, coriander, and thyme. An aromatic marinade for pork destined for the grill.The Story Behind the RecipeGood meat on the grill can be wonderful with just salt, pepper, and oregano. Every now and then, though, I like marinating it for a change and discovering different flavors. This is one of my three favorite marinades. I have alrea…

Honey and mustard add sweetness and tang, while garlic, chili flakes, and coriander bring aroma and a little heat. A simple way to give grilled chicken a different flavor.The Story Behind the RecipeGood meat on the grill can be wonderful with just salt, pepper, and oregano. Every now and then, though, I like marinating it for a change and discovering different flavors. This is one of my three favorite marinades.Technique and Flavor Bal…

Feta, yogurt, olive oil, and hot pepper make a simple version of tirokafteri, the Greek spicy feta dip. Mix until you reach the texture you like, leaving the feta a little chunky or working it until smoother.The Story Behind the RecipeGood meat on the grill can be wonderful with just salt, pepper, and oregano. Every now and then, though, I enjoy a change of flavor and like having a few dips alongside it. This is one of my three favorit…

Finely chopped tomatoes, spring onion, oregano, red pepper flakes, and cayenne make a fresh dip for grilled food. Keep it gently spicy or add more heat to suit your taste.The Story Behind the RecipeGood meat on the grill can be wonderful with just salt, pepper, and oregano. Every now and then, though, I enjoy a change of flavor and like having a few dips alongside it. This is one of my three favorite dips for grilled food. I make it by…

Yogurt, olive oil, garlic powder, fresh cilantro, and lemon make a simple refreshing dip that balances the bold flavors of grilled food.The Story Behind the RecipeGood meat on the grill can be wonderful with just salt, pepper, and oregano. Every now and then, though, I enjoy a change of flavor and like having a few dips alongside it. This is one of my three favorite dips for grilled food. I make it by eye, adding the ingredients gradua…