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April 10, 2014
Greece’s culinary traditions go back some 4,000 years, and many of the cuisine’s staples endure in the food we love today. Olive oil, barley, tomatoes, and eggplant all play vital roles in these Mediterranean dishes. And the range of diversity in Greek cooking means that you can make a meal of small, largely vegetarian mezes, or you can put together a hearty dish of meat, pasta, and feta cheese.
Lamb is a common protein in Greek recipes, and it’s also an ideal fit for Easter and other early spring celebrations. Enjoy these dishes with gratefulness for the warmer weather and a glass of wine – it’s part of the Mediterranean diet, after all!
Warmest regards,

Kara Rota
Editorial Director

  by Cat Cora


“Most people think of capers, or kappari, as exclusively Italian, but I’ve always thought their flavor was perfect in Greek foods. The briny, piquant flavor makes me think of a sun-drenched hill-side next to blue water, which for me means Skopelos. The Greeks have cooked with capers for millennia; historians note that Greeks brought capers to Gaul as early as 600 B.C. These days, if you stop in a Greek taverna, you’ll often find large capers set out in small bowls as mezes, appetizers. Try these with a sip of ouzo – flavors don’t get more intense than this. In my kitchen I really like a final sprinkling of capers over roasted vegetables, especially red peppers, eggplant, and Brussels sprouts, and I’m a big fan of piccata sauce made with capers, lemon, fresh parsley, and butter. But I like capers best with seafood – both have the flavor of sun and sea – and I think combining shrimp and capers makes each one taste better. One clove of garlic gives the shrimp a subtle flavor. If you like a heartier flavor, double the garlic in this recipe. I serve this as a first course, as a quick, light dinner, or as a leisurely weekend brunch. Add cherry tomatoes when they’re in season. Serve on a bed of young field greens if you like.”  – Cat Cora

More Greek Recipes from Cookstr

Whipped Feta with Sweet and Hot Peppers by Ana Sortun
Greek-Style Rice Salad by Bonnie Tandy Leblang and Joanne Hayes
Spinach and Feta-Stuffed Potatoes by Nava Atlas
Lamb and Eggplant Pastitsio by Ruth Reichl
Shrimp Saganaki with Tomato and Feta by Jim Botsacos and Judith Choate
  by Olivia Dupin

“This Thai-inspired satay is easy to make and fun to eat. A little planning makes this dish come together in minutes. The day before, marinate the pork and make the pickles, soak the skewers, and make the sauce. The next day, all you have to do is skewer and grill the meat. The satay can be cooked on the stovetop in a grill pan using the same method as the grill, or it can be made in the oven. Preheat the oven to 450°F (230°C, or gas mark 8) and roast for about 15 minutes.” 

– Olivia Dupin


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