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.

Makaronopita - Pasta Pie from Epirus

Makaronopita simply means “macaroni pie”. The return on presentation points, along with the creamy piquant smoky flavour of this specialty Greek food makes it well worth the effort of its preparation. If you want to make an unforgettable impression on your next dinner group, give this recipe a try. You and your guests will not be disappointed.

Epirus offers up a wide range of pastoral and natural bounties. Mountainside, stream and fold are mainstays of the Epirote table. From beef and dairy cattle, to sheep and goats, to wild game and fresh water fishing; the specialties of the countryside and coast of Epirus reflect the alpine character of its physical geography. No other region in Greece produces more meat or traditional dairy products. Epirote meals are typically rich and hearty and there is a particular emphasis on pitas (or pies) in this regional Greek cuisine. This specific pita recipe is from the southeast corner of Epirus, near the inland city of Arta.

Fish stew baked in the oven

This is a very easy recipe to make, and a delicious dish to serve with rice.

Cook Time: 1 hour, 45 minutes

Mussels with Tomato and Garlic

How to Buy

Mussels are very easy to identify. They are a bi-valve shellfish that measures from two to three inches in length. The shell is primarily a blackish colour with bluish highlights and has an elongated triangular shape. Mussels are traditionally marketed fresh in the shell. The shells are usually closed tightly but they may open slightly when left undisturbed. When purchasing mussels check any open shells by tapping them. If the shells do not close when tapped, they should be discarded. It is relatively easy to distinguish between wild and cultured mussels. Wild mussels, which are a dull bluish colour with white erosion marks, usually have seaweeds or barnacles attached. In contrast, cultured mussels have shiny bluish-black shells, free of barnacles and seaweeds.