The Story Behind the RecipeI had not made tomato-braised chicken for a long time and had really been craving it. It is a familiar, much-loved dish, and this is my version: plenty of peppers, mushrooms and the spices I enjoy in the sauce. I brown the ingredients separately before bringing them together in the pot, keeping all their flavour. White wine is the main cooking liquid, and the sauce comes together around the chicken as it simm…

The Story Behind the RecipeOne day I wanted to cook pork shank a little differently, so I tried this version with white wine, vegetables and thyme. Browning the meat first builds the flavour, then the covered roasting dish takes over. The pork slowly becomes tender while the vegetables combine with its juices. At the end, you can blend them into a smooth sauce that is every bit as enjoyable as the shanks themselves.The TechniqueBrown t…

The Story Behind the RecipeThis is how my father always made stuffed schnitzel. He covered one half with cheese, bacon and another slice of cheese, almost like making a toasted sandwich. Then he folded the remaining meat over the filling and breaded it. It is one of those dishes I remember exactly as we ate it at home: crisp outside, juicy inside, with cheese melting as you cut through it. Here, I made two schnitzels, one for each serv…

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 RecipeThese croquettes were an improvised way to use ingredients I had at home before they expired. Potatoes, carrots, cheeses and herbs all went into the same bowl and became a delicious mixture for frying.There is no need to start with a strict amount of flour. Add it gradually and judge the consistency: the mixture should hold its shape so you can form the croquettes before coating them in breadcrumbs.I made app…

The Story Behind the RecipeIt was Easter, and I had already prepared two lamb dishes: tsigariasto and gamopilafo. I wanted to make a third, so I decided on lamb fricassee.The beef fricassee recipe I have shared is one I learned from my mother. Here, I took a different approach, richer and heavier but full of flavour: thoroughly browned lamb, plenty of wine and lettuce cooked with the meat before adding the avgolemono.Using a different …

The Story Behind the RecipePork tigania was one of the dishes I enjoyed eating out and wanted to recreate at home. I tried recipes online, but for some reason the result did not always have the flavour I was looking for.Through experimenting, I realised that much of the savoury saltiness and lingering flavour I enjoyed came from the crumbled stock cube. When it goes into the pan with the meat and its juices, it adds a lot of flavour. M…

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…

The Story Behind the RecipeThis is the kind of crab stick salad you often find served as a meze in Greek fish tavernas. I enjoyed it and wanted to make it at home, where it costs much less and takes very little effort.My version uses surimi and follows a simple approach. Add olive oil and vinegar, mix, taste and adjust until you like the balance. There is no need for a strict ratio, because some people prefer a sharper salad and others…

The Story Behind the RecipeThese croquettes started with leftovers. We had some cod and vegetables that I wanted to use, so I combined them with a beer batter and fried the mixture.The result was delicious. I also tried cooking them with less oil, but I personally preferred the crispier version. This is one of those recipes that begins as a way to use what is in the fridge and ends up deserving a place at the table in its own right.For…