Tomato puree is a very common and important ingredient in Greek cuisine. It is made by grating tomatoes on a box grater, but there’s an easier way these days: puree them in a food processor.

Nothing could be …

This sauce is perfect on grilled, baked, or broiled chicken or fish. It’s also good on french fries. Extra sauce freezes beautifully. In fact, I’ll make a batch of this when I have peppers and tomatoes to …

When I make tzatziki, sometimes I drain the cucumbers, sometimes I don’t. I know I’m supposed to, but it doesn’t seem to make much difference. I’ve sometimes wondered if perhaps my practice …

The first time I went vrouves-picking with Mama, I confidently assured her that I knew which plants were the mustard plants, and went off into the middle of a good patch. I quickly filled my bag with mustard leaves, …

Shown served as a topping for yogurt.

Ingredients

3.5 pounds quince
1 TB lemon juice
4.5 cups water
4.5 pounds sugar
scented geranium or vanilla
cloves

Cook it!
The recipe says to peel and core …

I’d never met a quince until I started hanging around with Greeks. Quince are mostly used cooked in desserts as they are a bit too sour to eat out of hand. I’m not big on desserts, so quince …

I’m drowning in work right now, but these candied grapes in syrup are a quick and easy confection to make, so I made them.

Ingredients
2 lb …

Why is it that I can make a great omelet but I can’t fry an egg worth a damn? Thank goodness, Zoe taught me how to fry eggs like her mama does, and now I can face the world …

Many of the recipes I’ve gotten from Mama are authentically regional, but this one for “pitakia” is purely a family recipe. How much more regional than that can you get? Mama learned it from her mother, and who …

You can call them meatballs, but I would almost characterize these as vegetable fritters flavored with meat. Nevertheless, carnivores will love them …