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…

Pastirma, tomato and melted cheese wrapped in thick country-style phyllo pastry. Make as many little parcels as you need.The Story Behind the RecipeMy father always made pastirma pie. Later, for convenience, he began preparing individual pastries instead.I really enjoy this version. It keeps the familiar filling in small parcels that are easier to prepare and cook. You can make a few or a whole batch and choose between the frying pan a…

Milk and real chocolate make a rich homemade drink that is easy to prepare and adjust to your preferred sweetness.The Story Behind the RecipeWhen I was younger, I did not drink coffee. At cafés with friends, I usually ordered chocolate, hot or cold, and enjoyed it very much.One day I tried a version that was completely different. It tasted wonderful and had a slightly creamy texture. I asked the waitress what made it so good, and she e…

The same flavorful coating, cooked in the air fryer for crisp chicken without a pot full of oil.The Story Behind the RecipeThis recipe uses the same coating I developed through repeated homemade fried chicken experiments.I loved fried chicken from a familiar chain as a child and wanted to enjoy it at home without the same cost. Early attempts went wrong with temperature, salt and flavor until I gradually reached the result I wanted.The…

Milk, egg yolks and cream make a rich drink flavored with ginger, cinnamon and a little clove.The Story Behind the RecipeThis recipe began with a simple request. A fellow university student discovered my channel and asked me to make eggnog.That was the reason I tried it and filmed the recipe. Sometimes a suggestion like that is all it takes to cook something different.The result was a pleasant, rich winter drink. I serve it over ice, w…

A moist filling of cooked chicken, feta, Gouda, Regato and yogurt enclosed in crisp puff pastry.The Story Behind the RecipeChicken pie and mushroom pie were two of my mum’s classic dishes for festive meals. They are her own recipes, and I present them just as she made them at home.At Christmas and Easter, these pies appeared alongside the main courses. They were always generous, delicious and popular with everyone who tried them.In the…

A rich pie with a creamy filling, especially good as a side dish for a festive meal.The Story Behind the RecipeThis is one of the classic pies my mum made at home. It is her own recipe, and I prepare it just as she did.Together with her chicken pie, it appeared regularly at Christmas and Easter meals. Alongside the main dishes, these pies were always something to look forward to.Everyone who has tried my mum’s pies has loved them, but …

A fragrant winter drink with cinnamon, cloves, star anise and cardamom.The Story Behind the RecipeGlühwein reminds me of Greek oinomelo. Both are warm, sweet wines with spices, but this version uses sugar and a different combination of aromas.There are several ways to make it. You can dissolve sugar directly in the warming wine or begin with caramel, as I do here. I enjoy the extra flavor that this step brings.Although this recipe uses…

Pork hocks roast slowly with potatoes, beer, mustard and honey before a hot finish gives the meat a richly browned surface.The Story Behind the RecipeAt Christmas, my family usually made crispy pork belly with potatoes. It was a familiar festive dish, but I wanted to try another way of roasting pork.Pork hocks had been on my mind, and beer seemed like a good addition to the lemon, mustard and honey mixture.The result was even better th…

Pork collar slowly roasted with prunes, vegetables, red wine and warming spices.The Story Behind the RecipeMy family made various Christmas dishes, but I did not even know this one existed until I was older. I discovered it while looking for Christmas recipes and immediately wanted to try it.I could not believe there was a dish combining pork, red wine, prunes and all those aromas that we had never made at home.It became one of my favo…

Homemade fried chicken with seasoned flour, a simple batter and careful frying.The Story Behind the RecipeI loved fried chicken from a familiar chain when I was younger. It was something I enjoyed often, but the price meant it could not be an everyday habit.Eventually I decided to learn how to make it at home. The first attempts were not particularly successful. Sometimes the oil temperature was wrong; other times the salt, spices or o…

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…

Chicken, onion and eggs cook together in an aromatic sauce before being served over rice.The Story Behind the RecipeOyakodon was one of those Japanese dishes that did not immediately catch my eye. I did not expect to enjoy it as much as I did, but that curiosity was exactly why I wanted to try it.The chicken, onion, sauce and eggs work beautifully together, while the rice underneath absorbs their flavor. It is a dish you need to taste …