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Serve this light and fluffy Broccoli Soufflé with Aged Cheese and Tarragon immediately after baking.
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Caponata is a Sicilian dish made with eggplant, tomatoes, onions and celery. It is cooked gently in olive oil adding […]
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Mediterranean Risoni Salad is a dish that feels both light and satisfying.
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Bougatsa is a much-loved Greek pastry and one that has become synonymous with Thessaloniki. You will find bougatsa in nearly every bakery and cafe, baked fresh daily.
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Can pastitsio be our favourite recipe? Maybe, because of our memories attached to those smells wafting from the kitchen.
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Every country has its own version of mosaiko, and this is how the Greeks make it. In our cookbook Peináo, we included a mosaiko recipe that featured walnuts and sour cherries, and we had to include another version here again as it’s such a popular sweet to finish the night on.
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Prawn youvetsi is served at most good seafood tavernas across the Greek islands. Originally, youvetsi was typically made with lamb or beef, and cooked in a tomato-based sauce.
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Lentils are traditionally eaten on New Year’s Eve in Italy as they are supposed to bring prosperity, wealth and luck for the coming year. They are usually paired with cotechino – an Emilian sausage made primarily of pork rind, which requires very long, gentle cooking
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A mainstay of Tuscan cooking, polpettone – meatloaf – was historically a way to use up precious leftovers from the previous day’s lesso (boiled meats), but is nowadays a dish in itself made with good minced beef.
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