Χοιρινό στη Γάστρα με Λευκό Kρασί — Pork Braised with White Wine

Pork loin? Pork butt? Pork shoulder picnic? Tenderloin? Loin chops?  Pork leg? Pork riblets? What’s your favorite cut? I’m a pork country-style rib kinda girl myself. Oh, and the tenderloin cut is pretty darn good … and let’s not forget the shoulder picnic cut that when roasted to divine tenderness is sheer perfection.

Σάλτσα από Mανιτάρια, Eλιές και Kάππαρη — Mushroom, Olive and Caper Sauce

Aglaia Kremezi’s latest book, Mediterranean Hot and Spicy, boasts a number of flavorful recipes and among them is this Mushroom, Olive and Caper Sauce. This sauce is an ideal pantry item that can (with minimal do-ahead preparation) provide you with a quick, healthy meal any night of the week.

Συνέντευξη με την Αγλαΐα Κρεμέζη — Q&A with Aglaia Kremezi

A couple of weeks ago I was humbled to see that celebrated Greek chef and renowned cookbook author Aglaia Kremezi–an individual who I admire greatly–left a comment on my Ekmek Kataifi post. In fact, I was ecstatic!

Σαλάτα με Mαυρομάτικα — Black Eyed Pea Salad

This simple, flavorful salad is another Lenten dish we enjoyed this week. Low in fat and high in quality protein and fiber, black eyed peas also contain several types of phytochemicals–i.e. they are rich in lignans, which can play a role in preventing osteoporosis, heart disease and certain cancers. Moreover, the flavonoids in beans may help reduce heart disease and cancer risk while phytosterols, also in legumes, help reduce blood cholesterol levels.

Μελιτζάνα με Nτομάτα και Kόκκινο Kρασί

This Monday (Καθαρή Δευτέρα or Clean Monday) signaled the start of Lent, a period of fasting and spiritual contemplation meant to cleanse one’s soul in anticipation of Easter and the resurrection of Christ. As such this week’s daily menu involves simple, traditional Greek fare enjoyed by many this time of year.

Τσιγαρέλλι — Tsigarelli

Corfiots like their food spicy and this simple dish of stewed wild greens is no exception. I first tasted Tsigarelli in a local taverna, “O Yiannis,” located on a small side street just wide enough to accomodate one passing vehicle in a Corfu Town suburb known as Mon Repo. The taverna is definitely my favorite among all we’ve tried on the island. The taverna’s owner, Yianni, is a spirited Corfiot with a vibrant personality and perpetual smile that make everyone that enters his humble establishment feel like family.