Cook the fish first, strain its broth and simmer the vegetables in it. Blending the vegetables gives this soup its velvety body without cream.The Story Behind the RecipeFish soup has always been a family favorite. Both my parents made it when I was growing up, each with a slightly different approach.This version combines influences from both, particularly my father. I love soups in general, and fish soup is my favorite, especially when…

Pieces of lamb offal are threaded alternately onto metal skewers, wrapped in caul fat and grilled with frequent turning.The Story Behind the RecipeThis experiment began with caul fat left over from making sheftalia and frygadelia. I also had a lamb pluck and wanted to try grilling some of it rather than cooking everything in a frying pan.I approached it like a shashlik-style skewer: similar-sized pieces of different organs, threaded al…

Vegetables filled with aromatic rice, their own flesh, onion and herbs. Adjust the quantities to your roasting pan and chosen vegetables.The Story Behind the RecipeGemista was one of the classic dishes my mother made at home. This is her recipe, kept in the way I remember and enjoy it.There is no fixed number of vegetables. Tomatoes, peppers and eggplants take up different amounts of space, so the pan determines the quantity and the fi…

Mushrooms, leek, onion and white wine create a flavorful soup, finished with cream and a few separately sautéed mushrooms.The Story Behind the RecipeMushroom soup never particularly excited me until I tasted a creamy version that changed my mind. It made me wonder how such a familiar dish could taste so good.I could not find that particular recipe, so I began experimenting at home. I tried different versions, adjusting the vegetables, …

A can of tuna, spring onion and cream become a quick, flavorful sauce. Finish cooking the pasta in the pan so it comes together with the sauce.The Story Behind the RecipeThis was one of the first recipes I learned to cook, at around 13. My mother taught me this dish alongside smoked salmon pasta, so both belong to my earliest memories of cooking.I enjoyed it then and still do. It is simple, quick and made with accessible ingredients. T…

Well-cooked potatoes, butter and cream cheese make my favorite mashed potatoes. Add the rich ingredients gradually and taste as you go.The Story Behind the RecipeMashed potatoes never particularly excited me. I would eat them, but I did not consider them an especially memorable side dish. That changed when I tasted a version that made me wonder what could make a simple mash so delicious.Through experimenting at home, I discovered the c…

Fresh grated tomatoes, prawns and feta come together in a simple Greek saganaki. Crumbled feta enriches the sauce, while cubes added at the end keep their distinct texture.The Story Behind the RecipeMy father first tasted this version of prawn saganaki at a tavern. He enjoyed it so much that he tried to recreate it at home. After experimenting, he managed to reproduce the flavor just as he remembered it.This is his recipe. With so few …

Red lentils simmer with sausage, tomatoes and white wine until they reach your preferred texture, from slightly firm to soft and thick.The Story Behind the RecipeAs a child, I was a very picky eater, and legumes were among the foods I avoided. Greek fava was the first one I enjoyed. Gradually, I began trying more dishes and discovering that I actually liked them.Lentils presented another problem: their skins bothered me. The dehulled r…

Smoked haddock, potatoes, leek and cream come together in a rich soup with a distinctive smoky aroma.The Story Behind the RecipeI am not a huge fan of every part of British cooking, but there are plenty of exceptions. One of the biggest, for me, is an entire category: chowders.I love soups, especially rich, creamy ones. Sautéed ingredients, wine, milk and cream may sound unfamiliar to someone who has never tried that combination, but t…

A classic Greek bean soup approach with an addition I personally consider essential: country-style sausage.The Story Behind the RecipeI was a picky eater as a child, and legumes were one of the foods I avoided. As I grew older, I gradually started trying them and discovering that I could enjoy them.Fava was the first to win me over. From there, I expanded my tastes, and I now enjoy most legumes.Bean soup is a favorite, but I personally…

Prawns, tomato, ouzo and fennel come together with feta in two different textures.The Story Behind the RecipePrawn pasta was always one of my favorite seafood dishes. When we ate out and could afford it, it was something I loved ordering.Because it was usually expensive, my parents started making it at home. We tried many different versions.This is one of my favorites. It has a deep tomato flavor, while fennel reinforces the aniseed ar…

A simple variation on homemade chocolate clusters, using dried fruit instead of nuts.The Story Behind the RecipeHomemade chocolates were among the sweets my parents prepared. As with the almond version, I grew up thinking they were a family invention.Later I discovered that these little clusters are widely known. I enjoy how the same simple method produces different results depending on what goes into the chocolate.Here I used dried pi…