Skopelitiki Pita
A spiral cheese pie from the island of Skopelos (part of the Sporades island chain) but what makes them unique is that these are fried.
No Knead Bread
If you’ve always wanted to make your own bread, this is the recipe. If you make bread and I want to try a super-easy recipe. This is the one to try.
Arugula & Radicchio Salad
This salad is an amalgam of ideas I had experienced in Kefalonia and wanted to put on a plate.
Tomato Fritters
If you’vevisited Santorini, you’ve tasted their local specialty, Tomatokeftdes (Tomato Fritters).
Avgolemono Soup
The soul of the soup is Greek: we finish off many soups with an egg/lemon emulsion that makes a soup tangy and creamy.
Lentil Salad with Smoked Mackerel
Legumes figure prominently in the Greek kitchen, we’ve cooked with them since ancient times and thank goodness we still eat them.
Spring Salad with Mediterranean Style Miso Dressing
I’ve always been a fan of this dressing containing miso paste, which is made from fermented soy, rice or barley and is Japanese in origin.
Bravas Style Roast Potatoes
I recently served up some roast potatoes as part of a catered order that would hold up being crispy upon being reheated.
Chickpea Soup from Sifnos
It wasn’t just any soup but the very well-known and traditional chickpea soup of Sifnos. My last day on Sifnos was a Sunday and it would be my last and only chance to eat the real deal.
Manouri, Citrus, Pistachios & Pomegranate Salad
This salad is built for winter: my popular three-citrus dressing, salad greens, Manouri cheese, mandarins and pomegranate seeds and finally, pistachios for some nice crunch.
