I picked up Modern Greek: 170 Contemporary Recipes from the Mediterranean and read about skordalia, or garlic sauce. The recipe suggested fried vegetables, like eggplant and zucchini, to serve and dip in it. I used bread as a thickener for the sauce but you can always use potatoes or even walnuts for a nuttier taste. ...
My parents buy their groceries in bulk. I found a box of Perdue smoked chicken breasts in the fridge and they turned out to be the perfect salad ingredient. This recipe is also good with leftover roasted chicken. I had a zucchini in the fridge which I thinly sliced and then I tossed a small ...
My friend Stacie, who is Greek, taught me how to appreciate feta cheese. Feta is traditionally made from goat or sheep’s milk. It’s salted and brined and dries easily when drained. It’s the crumbly texture that makes it a perfect dressing for a tossed salad. I combined some feta cheese I bought with some beefsteak ...
This is one of my favorite dishes to make in the summer when all kinds of tomatoes are in season. For this recipe, I use beefsteak tomatoes, a round and bigger type, because they’re not as juicy as the heirloom ones. I toss them with pasta shells to mimic the shape of the sliced tomatoes ...