Blog

Lunch is served! If there is one thing I love about Cretan cooking, it’s that nothing needs to be too complicated. The best dishes are often made from whatever is growing in the garden, picked up at the market, or hiding in the kitchen. This Cretan salad is a perfect example. It’s somewhere between a salad and a proper meal: creamy potatoes, juicy tomatoes, crunchy cucumber, salty olives and capers, with hard-boiled eggs for a little extra substance. Add some feta or mizithra

Lunch time!! By August, nobody in Greece wants to stand near a stove. The markets are overflowing with courgettes and watermelon, the heat makes its own argument, and dinner should really just be a matter of slicing things onto a platter. These are two of my favourite no-cook salads for this time of year. One is crisp, light, and packed with ribbons of courgette. The other is sweet, salty, and refreshing, thanks to juicy watermelon and creamy feta. They're perfect for lazy lu

Looking for a wholesome, easy-to-make salad that's bursting with flavor and texture? This Quinoa and Black Eyed Pea Salad is a perfect...

We most associate Greek cuisine with sun drenched beachside tavernas, but up on the country’s mountainside in Zagorochoria, Epirus, when...

This simple and delicious spinach and feta frittata recipe brings together some of my favourite flavours. Perfect for a healthy brunch or...

These protein packed falafel are a delicious (and super easy) alternative to shop bought veggie burgers/ falafel. They are made with...

Every winter I lament the disappearance of stone fruits but celebrate the reappearance of butternut squash. This pumpkin-esque vegetable...