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Ingredient: Parsley
Braised Chicken thighs with green olives recipe
If you can’t find it in your market, add some lemon juice for tartness instead, along with an additional tablespoon of honey. Or reduce some pomegranate juice. Fruit-forward and low...
Chickpea & couscous salad with tahini drizzle recipe
Eat this warm for a light lunch or for tea. Try it cold as a packed lunch, too. Also try varying the roasted vegetables you use – beetroot, courgettes or...
Deviled eggs recipe
Deviled eggs have been a favorite at parties and potlucks for so many years. They’re delicious! The secret to this recipe is adding cream cheese in the filling, which makes...
Bulgur pilaf with ouzo, herbs, and tomato recipe
Bulgur and cracked wheat are two of the most ancient grain products still used in the Greek kitchen. Made into salads and pilafs, used as the base for stuffings, added...
Chickpeas baked with squid, petimezi, and nigella recipe
Chickpeas are paired with seafood in a few traditional recipes from around Greece, mainly in the islands. This is a contemporary rendition of an old Cretan stew. The nigella seeds,...
Spiced aubergine, garlic & tomato soup recipe
Roasted vegetables make great soup and there’s absolutely no point in roasting the veg and then doing everything else on the stovetop, when it can all go in the oven...