The Story Behind the RecipeThe idea is to see how much flavour a good tare can provide even without a proper broth. We use hot water, aromatic chicken fat, noodles and spring onion. This simple test gives a clear impression of the seasoning and its balance, and the same approach can help compare different tare preparations. If you enjoy the result with water, a good clear chintan broth can bring even more depth.The two main preparation…

The Story Behind the RecipeMy curiosity about ramen began as a child watching anime, especially Naruto. At first, I simply saw a soup with noodles and toppings. The more I researched, the more I discovered behind that bowl. I first tasted tonkotsu in London, with memorable bowls both in the centre and in Battersea. After returning to Greece in 2019, I started exploring how to recreate those flavours at home. The research and experiment…

The Story Behind the RecipeThe first time I tried kikurage, their texture was unlike the mushrooms I was used to. I especially enjoy them on tonkotsu, where they contrast with the creamy broth. My preparation is simple, with quantities adjusted by tasting. I want an aromatic, sweet and salty result, with the soy sauce leading. A handful of dried mushrooms makes enough topping for several bowls.Serve them in Simple Shio Tonkotsu Ramen w…

The Story Behind the RecipeChashu is one of the toppings that made me want to explore ramen further. This version uses a simple simmer followed by a marinade in my own tare. I roll the belly because I like the appearance of the slices, but rolling is optional. A flat piece of belly or a fatty piece of pork neck also works. In this preparation, I cooked the belly alongside the tonkotsu bones and removed it before increasing the heat for…

The Story Behind the RecipeFor me, a bowl of ramen needs an egg, even though some styles do not include one. I have spent plenty of time working on the cooking and marinade to get the result I enjoy. I use medium eggs at room temperature and my shoyu tare without added water. I prefer its intensity, and it works well when I want to prepare the eggs on the same day. The marinating time can be shorter or longer, depending on how strong a…

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 RecipeThis is one of the simplest tare preparations I make, and the result is impressive for the effort involved. More elaborate versions can use kombu, katsuobushi, shiitake or other sources of umami. Here, MSG gives us the depth we want without preparing a separate dashi. It is an essential part of this particular recipe and its intended flavour balance.Try it in Simple Shio Tonkotsu Ramen or Basic Shio Ramen wit…

The Story Behind the RecipeTare is the concentrated seasoning sauce that gives a bowl of ramen its direction. The broth provides the foundation, while the tare shapes its flavour. After exploring different versions, this is one of the simple preparations I like to make with two soy sauces, mirin, sake and aromatics. I also use this tare for eggs and chashu without diluting it with water because I prefer the stronger flavour it gives th…

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 RecipeI was a picky eater as a child. When we visited tavernas in mountain villages, though, wine-braised rooster was one dish I knew I would enjoy. We found it often enough that there was always something I really wanted to eat. I loved it with either small square hilopites or longer Greek egg noodles, especially with grated cheese on top. I wanted to recreate that flavour at home. Personally, I find rooster gives…

The Story Behind the RecipeI first tried Swedish meatballs at IKEA and became hooked. That was how I discovered this Swedish dish, and I decided to research how to make it myself. The homemade result amazed me. I expected to enjoy it, but I did not expect to prefer it so much to what I had eaten out. For me, that is the difference homemade food makes. It is a rich, hearty recipe, with aromatic meatballs and a sauce you want with every …

The Story Behind the RecipeI always struggled with pulses. Gradually, I began finding ways to enjoy them, and giant beans are one of the more recent additions to that list. Now I love them, especially baked like this with vegetables and tomato. I think this version really brings out their best. I also enjoy serving them with sausage cooked separately in the oven or over charcoal, combining a little bean and sausage in each bite. That i…

The Story Behind the RecipeThis was one of the first recipes I learned to cook, alongside my smoked salmon pasta and creamy tuna pasta. The basic approach is similar: sauté, deglaze with white wine and finish with cream. Each version changes the main ingredient and herbs, giving the sauce a different character. Here, I use peeled shrimp, parsley and basil. There are no shells and no separate shrimp stock in this particular recipe.Try m…

The Story Behind the RecipeI learned these meatballs from my mother, who learned them from her mother, my grandmother. Grandma used plenty of garlic in almost everything, including her meatballs. My mother, on the other hand, cannot stand garlic, so she leaves it out. I love it, which means I have brought back my grandmother's addition. Otherwise, it is the same familiar approach, passed from one kitchen to the next until it reached mi…

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 chicken is closely tied to my childhood memories. My mother made it for me all the time, and it is her own recipe, something she came up with herself. You could describe it as our version of chicken à la crème, but the cooking method gives it a different character. Bone-in chicken cooks in the wine and its own juices, leaving a generous, loose sauce. It thickens more the following day, partly because coo…

The Story Behind the RecipeFor me, this is clearly the best version of moussaka. Just eggplant, without potatoes or zucchini, the same meat sauce I make for pasta and plenty of homemade béchamel on top. Instead of putting all the eggplant at the bottom and the meat in one layer, I alternate them as I would in lasagne. I prefer it this way and find that it holds together better. It is the best moussaka for my own taste, and I would not …

The Story Behind the RecipeI felt like trying stuffed kebabs, and it turned out to be a very good idea. I used only ground beef here. Personally, I prefer kebabs with some lamb, even a half-and-half mixture, but this time I chose beef alone. I filled them with Gouda, mozzarella and pepper strips softened in a pan first. The result was juicy, with melted cheese inside and sweetness from the peppers.The TechniqueRest the meat mixture for…

The Story Behind the RecipeSantorini's tomato fritters have several variations, and this is one version I know and make myself. Fresh grated tomato, onion, parsley and feta come together with a little ouzo for aroma. The approach is simple: taste the base, adjust the flavour, then bind it with egg and as much flour as it needs. Frying gives them a good crust while keeping the centres soft.If you enjoy this kind of fritter, try my zucch…

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 RecipeThis is the version of zucchini fritters we made at home: a classic Greek side dish with feta, herbs and just enough flour to hold the mixture together. I had not made them for a while and really missed them. I like them crisp outside and soft inside, and they are fantastic with homemade tzatziki alongside.For more vegetable fritter ideas, try my vegetable and cheese croquettes or tomato fritters with feta an…

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…