buy ambien no prescription

buy xanax

buy valium

buy tramadol

Pan Roasted Chicken

Pan Roasted Chicken with Lemon Potatoes

Pan-Roasted Chicken
with Lemon Potatoes
Serves Four

This dish can replace your usual roast chicken. Pan-roasting the pieces allows you to achieve much crisper skin than a straight oven roast. It will also drastically cut down on the cooking time.

Chickpea Spread & Confit


Chickpea Spread
Greek: Revythosalata
Makes One Quart

This is a Greek version of hummus that captures the soul of the Mediterranean. For this recipe, be sure to use premium-quality imported sun-dried tomatoes; they should be plump and soft with a red hue.



Meatballs, Roasted Garlic, Olives, Tomato
Serves 4-6, Yield 6 meatballs each

Bulgur Salad

Bulghar Salad

Bulgur Salad with Roasted Peppers, Capers, Raisins, Celery & Onions

Here, sweet and savory flavors combine with the bulgur, which gives a great chewy texture and nutty flavor. Traditionally, you might see this kind of mixture stuffed into a pepper, but I’ve made more of a simple salad and added []

Lamb Burger

Lamb Burger

This dish came about when we were looking for a Greek “hamburger” with the flavors of Cypriot cuisine. The recipe evolved from the more traditional Little Sausages (Seftalia, page 186).

Grilled Watermelon & Grilled Manouri

Grilled Watermelon & Grilled Manouri

This dish can be prepared on the grill or in a very well seasoned, ridged cast-iron grill pan.
Just make sure the cheese is very cold and very firm.
Manouri is a unique, semisoft Greek cheese, but if you can’t find it, substitute a block of good Greek feta.

Octopus with Chickpea Salad

Grilled Octopus @ MP Taverna

Octopus is perhaps one of the most recognized of Greek dishes, but many people are afraid of it because they think it’s difficult to cook. The technique in this recipe solves that problem- it comes out beautifully tender. Once you have this technique down, you can add diced octopus to a cold seafood salad, or []

Feta Stuffed Fig

Fig Stuffed with Feta Wrapped with Pasthourma

I love this incredibly easy meze because you get all the great flavors in one mouthful: barnyard/earthy (depending on the cheese), salty, sweet.  Wrap the figs the night before if you like.  Store in a covered container and bring back to room temperature before serving raw or searing as below.  If you can find really moist, dark purple dried figs, they can be substituted for fresh figs. Pasthourma is a heavily spiced version of bresaola, with a thick spice layer visible on the outside.