Chicken cooks with whole peeled garlic cloves, cognac, white wine and thyme. The garlic softens during cooking and gives the sauce a rich, aromatic flavor.The Story Behind the RecipeI found this recipe in a book featuring cuisines from around the world. Out of curiosity, I turned to the French recipes, and chicken with that much garlic immediately caught my attention. The idea seemed so outrageous that I had to try it.There are version…

Ripe tomatoes, eggs, onion and garlic make a simple, quick and flavorful dish. Think of strapatsada as Greek scrambled eggs, with tomatoes adding a Mediterranean character.The Story Behind the RecipeFor me, strapatsada is one of the tastiest quick dishes in Greek cooking. Simple, Mediterranean and easy to prepare, it works as a side dish or a wonderful breakfast. I usually prefer it for breakfast.Scrambled eggs are familiar to American…

Pork neck chops are browned in olive oil, then gently cooked with pale beer, onion, garlic and oregano. Thicken the sauce at the end to your preferred consistency.The Story Behind the RecipeI had heard about pork skillet dishes made with beer and had tried beer marinades myself, but I wanted to use it in a pan cooked dish too.One day I had pork neck chops and beer at home. Instead of cooking the chops in my usual quick way, I decided t…

Creamy Greek fava cooks with grated carrot and onion, thyme and bay leaves. Raw onion, lemon juice, extra virgin olive oil and freshly ground pepper bring freshness and contrast to the finished dish.The Story Behind the RecipeWe always made fava at home, and I loved the way my parents prepared it. I was a little picky about legumes when I was younger, but fava was one of the first I could happily eat, mainly because of its texture. As …

The same creamy fava with carrot, onion, thyme and bay leaves takes on a different character with caramelized onions and cherry tomatoes. Add as much topping as you like.The Story Behind the RecipeWe always made fava at home, and I loved the way my parents prepared it. I was a little picky about legumes when I was younger, but fava was one of the first I could happily eat, mainly because of its texture. As I grew older, I came to appre…

Boil the plums, remove their skins and stones, then return the pulp to the original cooking liquid. Add sugar to taste, depending on how sweet or tart the fruit is.The story behind the recipeWe have a vanilla plum tree in our garden that produces plenty of fruit every summer. My father has been making this jam for years, always in large batches. We would fill around twelve 900 g (about 32 oz) jars at a time and share them with friends …

Bacon, mushrooms, and onion are sautéed separately, then combined in a creamy sauce with white wine and grated kefalograviera cheese. Use an amount of pasta that can be generously coated in the sauce.The Story Behind the RecipeBacon and mushrooms in this creamy sauce were one of my father’s favorite dishes at To Hadi. After plenty of attempts at home, he eventually recreated the flavor he remembered, and we started making it quite ofte…

The beef is first simmered with onion, then cooked in a rich tomato sauce. It finishes in the oven with Greek hilopites pasta, which absorbs the flavor of the sauce and stock.The Story Behind the RecipeThis is my mother’s recipe, exactly as she taught it to me. Giouvetsi is usually made with orzo, but I also love making it with hilopites, which soak up the sauce beautifully.Technique and Flavor BalanceKeep the stock from the initial be…

These oven baked anchovies are made with olive oil, lemon juice, and salt. A little water in the pan helps keep them moist, while oregano is added as soon as they come out of the oven.The Story Behind the RecipeThis is a very easy anchovy recipe my father always made when we wanted something tasty and quick. A few ingredients, lemon and olive oil, and a short bake in a hot oven are all it takes for a simple, flavorful dish.Technique an…

Okonomiyaki is a savory Japanese cabbage pancake with a filling you can adjust to your taste. This version uses cooked pork belly, spring onion, and finely chopped fresh ginger, finished with homemade sauce and mayonnaise.The Story Behind the RecipeWhen I made it, I honestly did not expect to enjoy it so much. It turned out delicious, and the video shows both the pancakes and their easy homemade sauce.Technique and Flavor BalanceKeep t…

Charcoal grilled sardines need only a few ingredients and a few minutes on the grill. Lemon, olive oil, salt, and oregano complement the flavor of the fish.The Story Behind the RecipeIn the video, I make another summer meze, this time with sardines over charcoal. The cooking is quick once the fire is ready.Technique and Flavor BalanceMix lemon juice and olive oil by eye and brush the sardines during cooking. Allow about 6 minutes in to…

Turmeric, cumin, ground coriander, and garam masala give these chicken legs a bold aroma and an Indian inspired flavor. Add a little chili powder if you want more heat.The Story Behind the RecipeOn busy days, these simple recipes have been useful because most of the work is done by the oven. I used a countertop oven in the video, but a regular oven works too. I prefer chicken legs with the bone and skin because I enjoy their tender tex…