Greek Cuisine Recipes

From Fine Cooking Magazine

Use small herb leaves if you can--they're likely to have a more pleasant texture and flavor than large leaves.

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From Fine Cooking Magazine

You'll need to bake the chips in two or more batches. If baking two sheets at a time, swap the sheets' positions after 5 minutes.

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From Fine Cooking Magazine

This dish looks especially nice served on a platter, with the feta and herbs scattered over grilled eggplant

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From Fine Cooking Magazine

If you're making both the fritters and the lamb meatballs, you can strain and reuse the fritter oil to fry the meatballs. Use a metal sieve, as the oil will be hot.

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From Fine Cooking Magazine

Aside from being a great party dip, tzatziki is also delicious served with roasted or grilled meats, or with the lamb meatballs. Chopping the garlic in the salt is a Greek trick that brings out garlic's punch. Raw garlic, however, becomes acrid rather quickly so to be at its best, tzatziki should be made the day of serving or no more than 24 hours ahead.

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From Fine Cooking Magazine

Nothing compares to the fresh taste of homemade feta. Traditionally made with sheep's milk, this Greek cheese is equally delicious when made from store-bought cow's milk. What gives it the distinctive sharp taste and crumbly texture is a week or more spent soaking in a brine. To achieve the correct level of saltiness, be sure to weigh the salt.

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From Fine Cooking Magazine

Joyce Goldstein likes to use this rice stuffing studded with pine nuts when roasting chickens or poussins as well as the game hens she suggests here. (Editors' note: The pilaf is highly seasoned because it's being used as a stuffing. If you're serving it alone, you can decrease the amount of allspice to 1/2 teaspoon)

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From Fine Cooking Magazine

This bright salad is a great addition to a large, summer buffet, though it also makes a fine lunch or light dinner accompanied by some warm pita. If serving as a main course, toss in some diced grilled chicken breasts for more substance, if you like.

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From Fine Cooking Magazine

You can use this under-the-skin stuffing in chicken parts or in a whole chicken, pushing it in under the skin of the thigh, drumstick, breast, back, and also in the cavity. Atalanta olives are the Greek version of picholines. A good accompaniment is bow-tie pasta or rice.

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From Fine Cooking Magazine

Spice up fresh tomato sauce and you have a rich gravy in which to simmer fragrant lamb meatballs. Garnish with tangy feta and serve with a Greek salad and rice or pitas.

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From Diabetic Living

With this slimmed-down recipe, Greek salad can be a side dish for most any diet plan.

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From Better Homes and Gardens

This succulent take on the classic Greek snack gets its rich flavor from feta cheese and spinach. Phyllo dough dries very quickly so keep sheets covered until needed.

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From Better Homes and Gardens

These easy breadsticks are made with a biscuitlike dough. For the finest flavor, use imported black olives.

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From Diabetic Living

Greek olives and olive oil--to brown and crisp the potatoes--add heart-healthy monounsaturated fat to this side dish recipe.

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From Better Homes and Gardens

Garlic and lemon flavor this roasted leg of lamb. If you are unable to find a whole leg of lamb, proceed with the recipe following the instructions in the note to use two boneless leg roasts.

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From Better Homes and Gardens

Tomatoes are available year-round, but the best time to buy them is at the height of summer when they're sweet and juicy. Fresh tomatoes make all the difference in this olive-laden relish. It works well with fish.

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From Family Circle

You'll need a steamer basket to make this Greek recipe. The bite-size grape leaf rolls are filled with a mixture of ground beef, rice, and mint and steamed until fork tender. A lemon-dill dressing gives the appetizer just a hint of tang.

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From Better Homes and Gardens

The spinach, feta cheese, and phyllo make it Greek; the fact that it's an edible pastry container holding a thick vegetable mixture makes it a "croustade" (pronounced kroo-STAHD).

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From Vegetarian Times

If you like the deep-fried chickpea patties in Mediterranean restaurants, you'll love this lighter version. Pair them with a crisp, slightly fruity rose or white wine to complement the dried spices in the mix. Serve with chopped lettuce, tomatoes, and warmed pita rounds.

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From Better Homes and Gardens

For a unique Christmas cookie, try this recipe that combines almonds, brandy rose water, and vanilla. The powdered sugar makes the perfect topping.

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From Better Homes and Gardens

Reminiscent of Greek baklava, yet easier to make, these tiny pastries burst with rich honey-nut filling. Brew a pot of tea to serve with them.

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From Better Homes and Gardens

For a stunning presentation, use assorted colors of sweet peppers and both red and yellow tomatoes. To take to a potluck, tightly wrap the assembled platter in plastic wrap and place in a cooler.

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From EatingWell

Lots of freshly chopped herbs add zing to our white bean dip. Serve with assorted vegetables, such as baby carrots, bell pepper strips, radishes, snow peas, broccoli and caulifower florets.

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From Better Homes and Gardens

Need a quick appetizer? Try these savory cheese wedges.

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