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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

It’s peak asparagus season, and right now Athens is full of it, hidden between the trails on Mount Hymettus and Penteli, stacked high at the markets, bundled on street corners, and showing up in almost every kitchen. The thinner, the better. This salad is a simple way to celebrate it. Crisp asparagus, sweet edamame, shaved fennel, and a bright lemon-hazelnut dressing. It's fresh, light, and ready in minutes. The kind of dish you make when the days get longer and everything s

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