The Story Behind the RecipeI was a picky eater as a child. When we visited tavernas in mountain villages, though, wine-braised rooster was one dish I knew I would enjoy. We found it often enough that there was always something I really wanted to eat. I loved it with either small square hilopites or longer Greek egg noodles, especially with grated cheese on top. I wanted to recreate that flavour at home. Personally, I find rooster gives…

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 RecipeThis was one of the first recipes I learned to cook, alongside my smoked salmon pasta and creamy tuna pasta. The basic approach is similar: sauté, deglaze with white wine and finish with cream. Each version changes the main ingredient and herbs, giving the sauce a different character. Here, I use peeled shrimp, parsley and basil. There are no shells and no separate shrimp stock in this particular recipe.Try m…

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 RecipeThis chicken is closely tied to my childhood memories. My mother made it for me all the time, and it is her own recipe, something she came up with herself. You could describe it as our version of chicken à la crème, but the cooking method gives it a different character. Bone-in chicken cooks in the wine and its own juices, leaving a generous, loose sauce. It thickens more the following day, partly because coo…

The Story Behind the RecipeI had not made tomato-braised chicken for a long time and had really been craving it. It is a familiar, much-loved dish, and this is my version: plenty of peppers, mushrooms and the spices I enjoy in the sauce. I brown the ingredients separately before bringing them together in the pot, keeping all their flavour. White wine is the main cooking liquid, and the sauce comes together around the chicken as it simm…