The Story Behind the RecipeI first tried Swedish meatballs at IKEA and became hooked. That was how I discovered this Swedish dish, and I decided to research how to make it myself. The homemade result amazed me. I expected to enjoy it, but I did not expect to prefer it so much to what I had eaten out. For me, that is the difference homemade food makes. It is a rich, hearty recipe, with aromatic meatballs and a sauce you want with every …

The Story Behind the RecipeI always struggled with pulses. Gradually, I began finding ways to enjoy them, and giant beans are one of the more recent additions to that list. Now I love them, especially baked like this with vegetables and tomato. I think this version really brings out their best. I also enjoy serving them with sausage cooked separately in the oven or over charcoal, combining a little bean and sausage in each bite. That i…

The Story Behind the RecipeFor me, this is clearly the best version of moussaka. Just eggplant, without potatoes or zucchini, the same meat sauce I make for pasta and plenty of homemade béchamel on top. Instead of putting all the eggplant at the bottom and the meat in one layer, I alternate them as I would in lasagne. I prefer it this way and find that it holds together better. It is the best moussaka for my own taste, and I would not …

The Story Behind the RecipeI felt like trying stuffed kebabs, and it turned out to be a very good idea. I used only ground beef here. Personally, I prefer kebabs with some lamb, even a half-and-half mixture, but this time I chose beef alone. I filled them with Gouda, mozzarella and pepper strips softened in a pan first. The result was juicy, with melted cheese inside and sweetness from the peppers.The TechniqueRest the meat mixture for…

The Story Behind the RecipeI enjoy recipes where you do the preparation and then let the oven do the work. These ribs are exactly that kind of dish. Mix the spices with olive oil, coat the meat thoroughly and leave it to marinate. Then cook it slowly in a covered roasting dish until beautifully tender and easy to pull away from the bone.I call them smokey, not smoked, because their smoky flavour comes from smoked paprika. The ribs them…

The Story Behind the RecipeOne day I wanted to cook pork shank a little differently, so I tried this version with white wine, vegetables and thyme. Browning the meat first builds the flavour, then the covered roasting dish takes over. The pork slowly becomes tender while the vegetables combine with its juices. At the end, you can blend them into a smooth sauce that is every bit as enjoyable as the shanks themselves.The TechniqueBrown t…

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…