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 belly and daikon simmer with soy sauce, mirin, sake, ginger, and dashi until tender and full of flavor. An easy Japanese dish that mainly asks for patience.The Story Behind the RecipeButabara Daikon is one of my favorite Japanese recipes. Although it takes some time, I find it very easy to make.Once the pork and radish have been browned and the liquids added, the dish needs relatively little attention. Stir occasionally and wait f…

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…

Beef simmers with onion, carrots, garlic, and white wine until tender. Lemon is added at the end, and the sauce is thickened to your preferred consistency.The Story Behind the RecipeWhen I was a child, my parents exchanged home-cooked food with our neighbor. Whenever she sent us her lemon beef stew, I absolutely loved it.Its lemony flavor and the contrasts in the sauce made a strong impression on me. I asked her for the recipe, and thi…

A creamy cheddar sauce coats the pasta generously, finished with crispy bacon and spring onion greens. This easy stovetop version lets you adjust the quantities to your favorite consistency.The Story Behind the RecipeThere are many versions of mac and cheese, but this is the easiest and quickest version I like to make.The idea is simple. Make a relatively loose béchamel, add plenty of cheddar, and turn it into a rich cheese sauce. Then…

Pork simmers with orange, lime, garlic, and spices before browning in its own fat. Serve it in warm tortillas with onion, fresh cilantro, and your favorite cheese.The Story Behind the RecipeI love tacos, but carnitas are a particular favorite. They are easily one of the versions I enjoy most.I find this method convenient and economical. Pork belly or neck already contains fat, which renders as the meat simmers in water. Once the liquid…

Juicy sheftalia made with mixed ground meat, lamb caul fat, and a generous cinnamon aroma. Wrapping them takes a little work, but the result is worth the effort.The Story Behind the RecipeReady-made sheftalia often leave me wanting a stronger flavor. I prefer making them at home with the ingredients and intensity I enjoy.For me, this is the best version: equal parts lamb and pork, lamb caul fat, and plenty of cinnamon. I want the lamb …

Fresh salmon cubes, cream, and cream cheese make a satisfying pasta dish with white wine and spring onion. The salmon is cooked separately and returned at the end to keep it juicy.The Story Behind the RecipeSmoked salmon pasta was one of the first recipes I learned to cook. Later, my father made a different version using fresh salmon.The other ingredients and cooking method were adapted to suit the fresh fish. This creamy variation bro…

Smoked salmon, mushrooms, and cream come together in a rich pasta dish with white wine, parsley, and spring onion. It is quick to prepare and full of delicate flavor.The Story Behind the RecipeThis was one of the first recipes I learned when I started cooking as a child. My first pasta dishes were tuna pasta and salmon pasta, so this recipe has a special place for me.For this version, I use smoked salmon and a neutral oil that lets the…

Flour, salt, and careful frying create delicious fish with a crisp coating and juicy flesh. Megrim is a flavorful, economical fish that works beautifully with this simple method.The Story Behind the RecipeMy fishmonger recommended megrim, so I decided to cook it using the method my father always used for fried fish.This simple process consistently gave us crisp fish that stayed juicy inside. The same approach works with many other fish…

Juicy, elongated Greek meatballs with cumin, dried mint, and a rich tomato sauce scented with warm spices. A much-loved family recipe passed from one generation to the next.The Story Behind the RecipeMy mother taught me this recipe, which she learned from her own mother, my grandmother. My grandmother learned it from her mother, my great-grandmother, who lived through the Asia Minor Catastrophe.This is how my great-grandmother made the…