Revani — Syrup-Soaked Semolina Sponge Cake
Revani (also spelled “ravani”) is a beloved Greek syrup cake with Ottoman roots. It is made from semolina flour, which gives it a delicate crumb and gentle graininess. The cake bakes into a tender, yellow sponge; immediately after baking it is bathed in a lightly flavored simple syrup. Lemon or orange juice is often added to the syrup, so that…
Portokalopita — Syrupy Orange Phyllo Cake
Portokalopita is a storied Greek dessert built around two beloved ingredients: orange and phyllo pastry. In this cake, layers of dry, flaky phyllo scraps mingle with a batter of eggs, creamy yogurt, and bright orange juice. Once baked to a golden brown, the cake is drenched in a sweet orange syrup. The result is a luxuriously syrup-soaked cake that manages…
Calamari (Kalamari Tiganito)
Few appetizers capture the spirit of a Greek summer by the sea like a basket of golden fried calamari. In tavernas from Santorini to Thessaloniki, Kalamari Tiganitó (Greek-style fried squid) is served sizzling hot, its crackling, cornmeal-speckled batter hinting at the tender squid inside. Each ring is a study in contrasts: a crispy, light coating that shatters on the first…
Fasolakia Ladera
Fasolakia ladera is the very picture of homey Greek cooking. Each bite of this green bean stew delivers the warm, sun-ripened flavor of summer vegetables, enlivened by sweet tomatoes and rich olive oil. It may appear simple, but the dish carries the comforting depth of generations of family dinners around a well-worn wooden table. Unlike more elaborate Mediterranean recipes, fasolakia…
Arakas Laderos
Arakas Laderos is a humble yet deeply satisfying Greek stew of peas and carrots gently simmered in olive oil and tomato. The name literally means “peas in oil,” reflecting its simple ingredients: tender green peas, grated carrots, and often a base of stewed tomatoes with garlic and herbs. Unlike rich meat stews, Arakas Laderos is an unfussy vegetarian comfort food…
Greek Fish Soup with Avgolemono (Psarosóupa Avgolemonó)
Psarosóupa Avgolemonó is the Greek kitchen’s answer to comfort with a citrusy twist. This traditional fish soup is humble yet luxurious: a fragrant broth simmered with fresh vegetables and tender fish, brightened at the end by avgolemono – a silky mixture of lemon juice and eggs. The hallmark of this soup is the vivid yellow color and creamy texture that…
Marinated Anchovies (Gavros Marinatos)
Gavros marinatos offers a bold taste of the Greek islands. This classic Greek meze features tiny fresh anchovies “cooked” by their marinade in vinegar and olive oil. Often called a Greek sushi analogy, the raw anchovies are filleted and layered with wine vinegar, garlic and oregano, then allowed to rest until they take on a firm, ceviche-like texture. The result…
Battered Cod & Garlic Dip (Bakaliáros Skordaliá)
Bakaliáros skordaliá is a classic Greek dish synonymous with celebration and tradition. It features pieces of salt-cured cod (bakaliáros) that are desalted, dipped in a light beer batter and deep-fried to golden crispness, served alongside a creamy garlicky potato dip (skordaliá). This pairing of crunchy fish and pungent dip is so beloved that it is traditionally eaten on March 25th…
Charcoal Grilled Octopus
Htapódi sta Karvouna stands out as a signature Greek seafood dish, beloved in coastal tavernas from the islands to the mainland. On a warm summer evening by the Aegean, this octopus arrives on the table just off the grill, exuding the heady aroma of smoke and salt. The tentacles are charred at the edges and tender inside, their flesh glossy…
Youvarlakia Avgolemono
Youvarlakia are traditional Greek soup dumplings — small meatballs made with ground meat and rice, cooked in a tangy lemon broth. This dish is especially popular in the winter months and at festive family meals. The name youvarlakia comes from a Turkish word for little balls. When made avgolemono, the soup is enriched and brightened by whisked eggs and lemon…
