The Story Behind the RecipeI learned these meatballs from my mother, who learned them from her mother, my grandmother. Grandma used plenty of garlic in almost everything, including her meatballs. My mother, on the other hand, cannot stand garlic, so she leaves it out. I love it, which means I have brought back my grandmother's addition. Otherwise, it is the same familiar approach, passed from one kitchen to the next until it reached mi…

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 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 RecipeThis is how my father always made stuffed schnitzel. He covered one half with cheese, bacon and another slice of cheese, almost like making a toasted sandwich. Then he folded the remaining meat over the filling and breaded it. It is one of those dishes I remember exactly as we ate it at home: crisp outside, juicy inside, with cheese melting as you cut through it. Here, I made two schnitzels, one for each serv…