The Story Behind the RecipeI first tried this dish at a lovely little taverna I enjoy visiting, and I was hooked. It was so delicious that I had to recreate it at home. By trying different ingredients and adjusting the quantities, I reached the result I wanted. In the end, I may even prefer it to the version I used to order out. The chicken thigh stays juicy, the sun-dried tomatoes add intensity, and the feta brings the wine and chicke…

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 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 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 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 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 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 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 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…