The Story Behind the RecipeMayonnaise potato salad is lovely, often made with onion, dill, pickles or capers. Personally, I prefer this version without mayonnaise. I think vinegar, mustard, honey, olive oil and garlic work wonderfully with potatoes. For me, it is the best potato salad, although that is a matter of taste. If it sounds different from what you usually eat, I would love you to try it and decide for yourself. It is also a f…

The Story Behind the RecipeWe often have plenty of whole milk at home because someone I know works in the dairy industry. When I cannot use it all, I turn it into cheese for other recipes. That is how I started making this easy homemade anthotyro-style cheese. I prefer whole milk and strongly recommend the optional cream because the extra fat gives a creamier result. Draining lets us choose between a softer, moister cheese and a slight…

The Story Behind the RecipeSantorini's tomato fritters have several variations, and this is one version I know and make myself. Fresh grated tomato, onion, parsley and feta come together with a little ouzo for aroma. The approach is simple: taste the base, adjust the flavour, then bind it with egg and as much flour as it needs. Frying gives them a good crust while keeping the centres soft.If you enjoy this kind of fritter, try my zucch…

The Story Behind the RecipeThis is one of the easiest, most aromatic side dishes you can make in a pan. I am generous with the butter here: together with the garlic, it makes the mushrooms fantastic. Onion adds sweetness, white wine lifts the flavour from the pan and thyme finishes everything off. It does not take a complicated recipe to make a side dish that works with so many different meals.The TechniqueGive the onion a little colou…

The Story Behind the RecipeThis is the version of zucchini fritters we made at home: a classic Greek side dish with feta, herbs and just enough flour to hold the mixture together. I had not made them for a while and really missed them. I like them crisp outside and soft inside, and they are fantastic with homemade tzatziki alongside.For more vegetable fritter ideas, try my vegetable and cheese croquettes or tomato fritters with feta an…

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…