Tiropitakia are the little golden triangles that no Greek gathering is complete without: crackling layers of phyllo folded flag-style around a creamy, tangy feta filling. They are to Greece what rissóis are to Portugal...
Tiganites are Greece’s claim to the world’s oldest pancakes — versions appear in texts from ancient Athens, where they were fried in olive oil and finished with honey, exactly as this recipe does twenty-five...
Sautéed calamari is the Mediterranean’s five-minute masterclass: squid rings hit a screaming-hot pan with garlic and olive oil, turn opaque, and come off the heat with lemon and parsley before anyone has set the...
Discada is northern Mexico’s glorious answer to the question “what if we cooked six meats in one giant disc?” Traditionally made on a plow disc (the disco that names the dish) over an open...
I met pollo al limone — chicken limone — in a tiny side-street restaurant in Rome, one of those places you find by following your nose. Tender pieces of chicken in a glossy, tangy-sweet...
I met kolokithakia gemista — Greek stuffed zucchini — at a little taverna on Crete: sunset, wine, grilled-herb air, and then these beautiful zucchini arrived, filled with beef, rice and herbs and draped in...
Kolokithakia tiganita are the taverna snack that vanishes fastest in a Greek summer: paper-thin zucchini rounds in a light sparkling-water batter, fried golden and served with lemon and cold tzatziki. The Greek insight is...
Ekmek kataifi is the Greek celebration dessert that refuses to choose: a crisp base of buttered kataifi (shredded phyllo) soaked in cinnamon-lemon syrup, a thick vanilla custard, clouds of whipped cream, and a crown...
Hohlioi boubouristoi — Cretan fried snails — are one of the Mediterranean’s great humble delicacies: snails floured and fried face-down in olive oil, splashed with rosemary and red wine vinegar until the kitchen smells...
Eliopitakia are Cyprus’ charming olive hand pies: crumbly olive-oil pastry folded around a filling of chopped olives, onion and fresh mint. They belong on a mezze platter, beside a strong Cypriot coffee, or in...
