Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
December 16, 2018
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Fried Pork Shoulder with Ricotta
(Pork)
Crispy skillet-fried pork shoulder in a de-glazed sauce with oregano with ricotta cheese
posted: 12/28/2006

Grilled Octopus
Oktapodi sta Karvouna
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Marinated grilled octopus
posted: 05/20/2008

Gyro, Shawarma, Doner Kebab
Gyro, Shawurma, Döner Kebabi
(Breads (Sandwiches, Panini etc))
Famous street food of the eastern Mediterranean, spit-roasted meat wrapped in flatbread
posted: 10/19/2007

Kakavia - Greek Fish Stew
Kakavia
(Stews)
The most famous of the Greek fish stews.
posted: 05/31/2012

Meatballs in Lemon Sauce
Youvarlakia Avgolemono
(Veal)
Ground meat and rice balls cooked in avgolemono sauce
posted: 12/01/2015

Moussaka
Melitzanes Mousaka
(Lamb)
The classic Greek moussaka
posted: 01/10/2007

Pastitsio
Pastitsio
(Pasta-Baked)
Greek-style baked macaroni
posted: 03/20/2008

Prassopitta- Leek Pie
Prassopitta
(Pies-Savory)
Leek pie in phyllo pastry
posted: 01/01/2013

Saganaki
Saganaki
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Fried cheese in a pan
posted: 12/01/2010

Salt Cod with Skordalia
Bakaliaros Tighanitos me Skordalia
(Seafood)
Salt cod dipped in batter and deep-fried with garlic and potato sauce (skordalia)
posted: 01/10/2007



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My favorite [of the cookbooks reviewed] is Cucina Rapida, a delicious discovery for lovers of Italian food.  Most of the recipes can be done in 30 minutes or less, and the flavors are forthright.  I’ve cooked a lot from this book since it came out in early summer and have yet to be disappointed.  The recipe for Linguine with Shrimp, Spinach, and Lemon is bright-tasting, a memorable supper that I will make again for my family or for casual entertaining.
- Felicia Gressette, Akron Beacon Journal


“Real Stew” is a cookbook that doesn’t put on airs.  “Real Stew” is what it is–an authentic, exhaustive look at 300 recipes for stews, braises, ragouts, goulashes, chowders and the like.
- Larry Bingham, Baltimore Sun

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