fennelFrom The Foods of the Greek Islands (Houghton Mifflin). Serve on its own with feta cheese and bread, or as a side dish for grilled fish or chicken.

Pizza GiallaThis Yellow Pizza, as its name implies, is a savory gluten-free cake that is traditionally added to vegetable and greens’ soups in the Italian south.

KebapAdapted from Musa Dagdeviren, as presented at the 2008 World of Flavors Conference. Serve with toasted pita, as an appetizer or as a side-dish with grilled meat and poultry.

KebapAdapted from Musa Dagdeviren, as presented at the 2008 World of Flavors Conference. Clean the liver Remove the membrane. Cut into ¼ inch cubes.

MousakaMousaka with Eggplants, Potatoes and Peppers Topped with Yogurt and Olive Oil Béchamel

Braised Monkfish with ArtichokesInspired by the dish I enjoyed in Genoa, at Osteria de Vico Palla. Italians rarely douse the artichokes with lemon, as we do in Greece.
 

Braised Veal with Artichokes Contrary to the mild dish my mother cooked, I add green chilies or plenty of freshly ground pepper to my veal and artichoke avgolemono.

Nettle Soup with Mushrooms and Yogurt Wearing gloves blanch the nettles in 1 1/2 quarts boiling water for about 3 minutes, or until well wilted. Remove with tongs or with..

Braised Lamb (or Pork) with Greens, in Egg and Lemon SauceIn a large, deep skillet or a Dutch oven, heat the oil over medium-high heat and sauté the meat in batches, turning often, until golden...

Tsigarelli Spicy Mixed Green’ Stew from Corfu In a large, deep skillet, heat the oil and sauté the leeks and green garlic, if using, for 5 to 8 minutes, or until the leeks are soft.

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