Kotopoulo sta Karvouna me Latholemono: Grilled Lemon Chicken

In Greek: κοτόπουλο στα κάρβουνα, pronounced koh-TOH-poo-loh stah KAR-voo-nah

Chicken seasoned with salt, pepper, and Greek oregano is cooked over the coals and basted with latholemono (oil and lemon sauce) for a fabulous dish that can only taste better when eaten with the hands. In addition to basting with and oil-lemon sauce, serve with lemon wedges for a last minute squeeze.

Prep Time: 15 minutes
Cook Time: 20 minutes

Arnaki Kleftiko: Bandit's Lamb

In Greek: αρνάκι κλέφτικο, pronounced ahr-NAH-kee KLEF-tee-koh

This recipe is an adaptation of a dish fixed in the mountains by guerillas (bandits) who needed to cook without being seen. They placed the meat on coals in a hole, covered it up, and let it cook for up to 24 hours. No trace of any stolen animal, and no smell of cooking meat to give them away. If you don't like garlic, this might not be the dish for you.

Prep Time: 30 minutes

Cook Time: 2 hours, 30 minutes

Grilled Lemon Chicken

In Greek: κοτόπουλο στα κάρβουνα, pronounced koh-TOH-poo-loh stah KAR-voo-nah

Chicken seasoned with salt, pepper, and Greek oregano is cooked over the coals and basted with latholemono (oil and lemon sauce) for a fabulous dish that can only taste better when eaten with the hands. In addition to basting with and oil-lemon sauce, serve with lemon wedges for a last minute squeeze.

Prep Time: 15 minutes
Cook Time: 20 minutes

Kotosoupa Avgolemono: Chicken & Rice Soup with Egg and Lemon

In Greek: κοτόσουπα αυγολέμονο, pronounced ko-TOH-soo-pah av-gho-LEH-mo-no

This soup is a favorite with Greek families and frequently served as a first course at the Easter table. There are several variations, and the egg-lemon sauce (avgolemono) is so popular that there are some who make a quick soup in the microwave using canned soup or broth, just to have the opportunity to add the avgolemono sauce, which is the crowning glory.

I like to serve this with a pepper grinder on the table for guests to add to taste.

Commandaria (or Commanderia; Greek: Κουμανδαρία)

Commandaria is an amber-coloured sweet dessert wine made in the Commandaria region of Cyprus on the foothills of the Troodos mountains. Commandaria is made from sun-dried grapes of the varieties Xynisteri and Mavro. While often a fortified wine, through its production method it often reaches high alcohol levels, around 15%, already before fortification. It represents an ancient wine style documented in Cyprus back to 800 BC and has the distinction of being the world's oldest named wine still in production, with the name Commandaria dating back to the crusades in the 12th century.

“Gigantes” (‘YEE-ghan-dess’) with bacon and Cretan Graviera cheese

Five varieties of Gigantes beans have been registered as produce within the European Union by the Greek government. Gigantes beans are cultivated primarily in the area of Lake Prespa, in the north-western part of the Greek region of Macedonia, but they are universally enjoyed throughout Greece.

Now, I have long enjoyed southern Greek versions of baked Gigantes, but when I was first introduced to the spicy northern variation I was immediately hooked. I have a thing for spicy dishes, especially during the winter months. Thus, I thought it might be fitting to share my own seasonal spicy and savoury variation on the classic baked Gigantes theme. I added two unconventional ingredients to my recipe: thick-cut bacon and mild-flavoured Cretan Graviera cheese. The result was simply mouth-watering and I hope you will give this Greek comfort food recipe a try.