Greek

Almond Baklava with Rosé Water

The fragrant secret to this recipe from Delfina Studio Café is the rose water.

Eggplant Crisps with Skordalia and Oven-Dried Tomatoes

Skordalia is a garlicky Greek dip made with mashed or pureed potatoes.

Composed Greek Salad

Donna Knowlton of Atlanta, Georgia, writes: "As the oldest of five children growing up in rural West Virginia, I was always helping in the kitchen. My husband is a doctor and works long hours, but we still like sharing a meal at the end of the day. I don't want to be in the kitchen late at night making something complicated, so I rely on dishes that can be ready in minutes." Donna brought back this version of the classic recipe from a trip to Athens.

Barba Yianni's Grilled Lamb

Here's our version of Barba Yianni's grilled lamb. The marinade works equally well with lamb chops, kebabs, or butterflied leg of lamb. You can also use it on pork or chicken. Skordalia is often made with mashed potatoes or bread soaked in water, but we feel the yogurt gives it more flavor. Skordalia is also good with grilled fish or chicken breasts.

Eggplant Purée with Walnuts

Makedonitiki Melitzanosalata Editor's note: The recipe below is excerpted from Diane Kochilas's book The Greek Vegetarian. Kochilas also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Kochilas and Greek cuisine, click here.

Three-Cheese Phyllo Triangles with Onions and Yogurt

Editor's note: The recipe and introductory text below are excerpted from Diane Kochilas's book Meze: Small Plates to Savor and Share from the Mediterranean Table. Kochilas also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Kochilas and Greek cuisine, click here. Onions, cheese, and yogurt pies abound in the north of Greece, especially in shepherds' communities where dairy products are daily staples. This recipe is culled from that tradition, but instead of preparing a whole sheet pan with homemade phyllo, I have reworked it to make it accessible and more in tune with the meze style of eating.

Greek Salad with Tuna

Chicken Fricassée with Carrots, Mustard Greens and Avgolemono Sauce

Avgolemono, a classic Greek sauce flavored with lemon juice and thickened with eggs, adds richness to the tender stewed chicken in this outstanding main course. Pour a chilled Chardonnay, and offer purchased baklava for dessert. See how to joint a chicken.

Lemony White Bean Skordalia with Grill-Toasted Pita

Potatoes are the typical main ingredient in this classic garlicky Greek spread. The use of white beans in their place-plus the addition of tahini along with lots of fresh mint and parsley-transforms the easy appetizer into a whole new treat.

Shrimp in a Skillet with Creamy Tomato-Ouzo Sauce

There is this great bustling taverna in one of the northern Athenian suburbs near where we live, and this is the house special, so much so that the chef refused to give me a recipe for it. So, I deconstructed it myself only to re-create it pretty much intact. The tomatoes, cream, and ouzo make a great sauce. You could easily make a quantity and serve it over pasta. It would look and taste good with squid-ink linguine.

Ouzo-Marinated Greek Cheese

This starter is an easy version of the fried cheese dish, saganaki, which is traditionally paired with a glass of ouzo. It's great with freshly grilled pita bread.

Rizogalo (Greek-Style Rice Pudding)

Studded with golden raisins, this rich and creamy Greek dessert is from Philadelphia's Chef Theodore.

Figs with Honey-Yogurt Cream

Greece On many Greek islands, figs are usually poached in a locally produced dessert wine. The combination of red wine, citrus, and spices used here yields equally sweet results. The honey-yogurt cream is similar to an Italian panna cotta.

Sesame Twists

(Koulourakia) Although traditionally served at Easter, these simple cookies have been a Christmas favorite in the Greek-American family of senior associate editor Tricia Callas for years. When they are baked in December, Tricia gives the twists a twist by shaping them into candy canes.