Acquire great cooking skills and create delicious appetizers
This Tomato Burrata Salad with Basil is the easiest summer salad worth making, built on ripe tomatoes, creamy burrata, and a small trick that turns the tomato juice into the dressing. No cooking, ready in about 10 minutes. Prep10minutes minutesServings 4 Ingredients Instructions Notes Nutrition Information Serving: 1servingCalories: 135kcal (7%)Carbohydrates: 9g (3%)Protein: 2g (4%)Fat: 11g (17%)Saturated Fat: 2g (13%)Polyunsaturated …
Swordfish, with its meaty texture and strong (not in a bad way) flavor, can stand up to other robust seasonings like these. In its place, choose another firm-fleshed type, such as cod, halibut, or salmon. Recipe information Ingredients 4 tablespoons olive oil, divided 1–2 1-inch-thick …
Havuç Tarator is a creamy Turkish mezze made with tender carrots, yogurt, and garlic. Light yet flavorful, it strikes the perfect balance between refreshing and savory, making it an easy side dish or appetizer that pairs beautifully with grilled dishes, warm bread, or a spread of small plates.
Prep Time15minutes mins
Cook Time5minutes mins
Servings: 6
Chicken with olives is often a simple midweek dish, made with tomato paste and the most basic pitted olives, but this version, while still simple to make, is a delicious step up. In place of tomatoes, citrus provides the brightness fresh and preserved lemons, dried …
Loukoumades (Greek donuts with honey) are a delightful dessert made with a simple dough and a delicious honey syrup. This recipe makes 60 small donuts, so it’s great for sharing during special occasions and holidays. You can cut the dough ingredients in half if you …
Few can resist the lure of tender, herby Greek lemon potatoes. Often cooked in the drippings of a roasting leg of lamb or whole chicken, Greek potatoes don’t require a big roast for big flavor. Here, the lemony side dish gets its punch from a bit of chicken stock, plus plenty of garlic, oregano, and olive oil.
3 lb. baking potatoes, peeled, cut into 1½” cubes
½ cup extra-virgin olive oil
4 garlic cloves, finely chopped
1½ tsp. dried oregano, crumbled
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
Freshly ground black pepper
½ cup chicken stock
⅓ cup fresh lemon juice
2–3 Tbsp. chopped fresh oregano
Place rack in center of oven, preheat oven to 400°F.
Place 3 lb. baking potatoes, peeled, cut into 1½” cubes, in a single layer in a 13×9″ metal baking dish or roasting pan and pour ½ cup extra-virgin olive oil over. Add 4 garlic cloves, finely chopped, 1½ tsp. dried oregano, crumbled, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and freshly ground black pepper to taste and toss well to coat with oil.
Roast potatoes for 15 minutes. Add ½ cup chicken stock and toss to combine; bake 10 minutes more. Add ⅓ cup fresh lemon juice, toss again, and continue to bake until potatoes are fork tender, 10–15 minutes more.
Preheat broiler on high; broil potatoes until golden brown and turning crispy, 2–3 minutes.
Sprinkle with 2–3 Tbsp. chopped fresh oregano.
TIPS:
Tomato-Chile Potatoes: Dissolve 1 Tbsp. tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo-style pepper or crushed red pepper flakes for the black pepper.
You can use Yukon Gold or russet potatoes, and you’ll cook them in a few stages: First, with a few cloves of garlic, oil, and salt to ensure they’re well seasoned and perfectly enriched, then you’ll add a splash of chicken stock to steam them, ensuring the interior of each cut potato is nice and fluffy. Saving the lemon juice for last preserves its tartness while tempering its intensity. We like finishing the roasted potatoes under the broiler to give them some extra color and golden crispy edges before garnishing them with fresh oregano.
Serve with a big Greek salad, or use them as the base for Greek-inspired “nachos” topped with crumbled feta cheese, shredded chicken, and tzatziki.
Crispy, flavorful Fried Calamari is a delicious appetizer that tastes like something you would order in a fancy restaurant. The calamari is tenderized, breaded and then fried to golden brown, crunchy perfection. Take it to the next level with marinara sauce for dipping! Prep Time:20minutes minutesCook Time:30minutes minutesServings:4 people …
This savory spinach pie is packed with spinach and baked in a flaky crust. It’s loaded with three kinds of cheeses, onion, garlic, eggs, and seasoned with tons of flavor! Enjoy it warm or cold, and any time of day. Prep Time:30minutes minutesCook Time:50minutes minutesServings:8 people Ingredients Instructions …
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that is very popular throughout the eastern Mediterranean, where it is used to stuff vegetables, thicken soups, and serve in warm or cold pilafs such as this one. The grains hold their shape and texture well when dressed, making them handy for preparing in advance and great for picnics. To make this dish more substantial I sometimes add a block of feta, crumbled into large chunks.
2 Tbsp. extra-virgin olive oil
3 Tbsp. lemon juice
½ garlic clove, crushed
1½ tsp. sumac
½ tsp. ground allspice
½ tsp. salt
¼ tsp. freshly ground black pepper
3 medium zucchini (1 lb. 7 oz./500 g), halved diagonally, cut crosswise into large pieces
2 Tbsp. vegetable oil
½ tsp. salt
¾ cup (100 g) bulgur wheat
½ cup (115 g) frozen peas
¼ cup (25 g) sliced almonds
Grated zest of 1 lemon
2 large handfuls mint leaves, roughly chopped
2 large handfuls parsley,
roughly chopped
Preheat the oven to 400°F/200°C.
To make the dressing, whisk together 2 Tbsp. extra-virgin olive oil, 3 Tbsp. lemon juice, ½ garlic clove, crushed, 1½ tsp. sumac, ½ tsp. ground allspice, ½ tsp. salt, and ¼ tsp. freshly ground black pepper small bowl. Set aside to allow the acidity of the lemon to mellow out the raw garlic.
On a large baking sheet, toss 3 medium zucchinis (1 lb. 7 oz./500 g), halved diagonally, cut crosswise into large pieces, with 2 Tbsp. vegetable oil and ½ tsp. salt. Roast for 12–15 minutes, until they are soft but still have some bite. Set aside to cool to room temperature.
Meanwhile, put ¾ cup (100 g) bulgur wheat in a saucepan and top it with enough just-boiled water to cover the grains by 1″/2.5 cm. Cook over medium heat for about 15 minutes, until soft. When the grains are ready, add the ½ cup (115 g) frozen peas and cook for another 2 minutes. Drain, rinse under cold running water, and leave in a fine-mesh sieve in the sink for the excess water to drain.
Toast ¼ cup (25 g) sliced almonds in a dry frying pan over medium heat for a few minutes until golden brown, then remove from the heat.
Transfer the bulgur and peas to a large bowl. Add the dressing, grated zest of 1 lemon, 2 large handfuls mint leaves, roughly chopped, and 2 large handfuls parsley, roughly chopped, and toss well. Fold in half of the almonds and the zucchini, taste and season with salt if needed, then top with the remaining almonds.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, after simmering its umami goodness into a pot of creamy beans, kelp is used as the base of the sauce. There’s a lot of olive oil in this recipe. Recipe information …