Evoo

Brussels sprouts, washed, trimmed, leaves separated • salt (for the pot) • garlic, finely chopped • small shallot or yellow onion, finely chopped • Zest of 1 lemon • Juice of 1 lemon • honey or maple syrup • Dijon mustard • extra virgin olive oil • Freshly ground black pepper, to taste • dried raisins or dried cranberries • raw almonds, whole, toasted and chopped or sliced

pork chops (2.2 - 2.6 lbs) • extra virgin olive oil • water • oregano • salt • black pepper • ground coriander • Juice of 1/2 juicy lemon

all-purpose flour (about 550 grams) • baking powder (about 20 grams) • goat or sheep yogurt with skin (about 1 cup or 230 grams) • Extra virgin olive oil (fill the yogurt container slightly below the line) • egg • salt • anthotyro cheese (about 150 grams) • goat feta cheese (about 150 grams) • egg • mint • additional egg for brushing

fresh country-style phyllo dough (you'll need 6 sheets) • milk (500 ml) • fine semolina (about 50 grams) • sweet kaseri cheese, shredded (about 500 grams) • sharp graviera cheese, shredded (about 500 grams; Cretan, Amfilochia, or Mytilene varieties) • baking powder • eggs • paprika • turmeric • smoked paprika • dried mint • extra virgin olive oil (100 ml)

tender grape leaves • green onions, thinly sliced • Carolina or glutinous rice, or substitute with yellow American rice if preferred (about 300 grams) • large onions • garlic, finely chopped • extra virgin olive oil (about 350 ml) • water (about 400-450 grams) • parsley, finely chopped • mint, finely chopped • dill, finely chopped • Zest of 2 limes • lemon slices •

all-purpose flour (about 950 grams) • sugar (about 190 grams) • extra virgin olive oil or sunflower oil (about 300 grams) • grape must (about 200 grams) • baker’s ammonia (about 10 grams) • baking soda (about 15 grams) • water (about 275 grams) • ground cloves • heaping teaspoon ground cinnamon

oyster mushrooms • green onions • large onion (I use red) • dill • little parsley • lemon • eggs • extra virgin olive oil (about 120 ml) • bouillon cubes (beef or vegetable) • all-purpose flour (about 60 grams) • espresso cup white rice (about 1/4 cup or 50 grams) • all-purpose flour (about 30 grams) •

Follow the step-by-step instructions for 'Perfect Country-Style Phyllo (Rolling Technique)' • fresh spinach, cleaned (or frozen spinach leaves, thawed and drained) (about 450 grams) • green onions • medium leek, finely chopped (use half the green part as well) • large fresh eggs • extra virgin olive oil • cow’s milk white cheese or crumbled feta (about 300-350 grams) • salt • black pepper

cooked chickpeas (or 2 cans) • extra virgin olive oil • cumin • sweet paprika • Freshly ground black pepper • garlic cloves, sliced or minced • ground coriander (optional) • tahini • Juice of 1 lemon (add more to taste) • garlic clove, minced • hot water, or as needed (see step 4) • Salt and pepper •

all-purpose flour or yellow flour (about 6 cups) • wine glass olive oil (about 1/3 cup or 80 ml) • vinegar or dry white wine • water glasses lukewarm water (about 1 1/4 cups or 300 ml) • salt, leveled • extra virgin olive oil (240 ml) • onion, finely chopped • green onions, finely chopped • large leek, thinly sliced • Swiss chard, roughly chopped (1 kg) • nettles, roughly chopped (500 grams) • spinach, roughly chopped (500 grams) •

tricolor lentil rice blend with quinoa • cremini mushrooms, finely chopped • vegetable oil or extra virgin olive oil • fresh green onions, finely chopped • leek, finely chopped • garlic, minced • apple cider • carrots, thinly sliced • celery, finely chopped • tomato paste, dissolved at the bottom of the pot • dried thyme • tofu, cubed •

tomatoes • red onion • bell pepper • cucumber • Black olives • Feta cheese • Extra virgin olive oil • Salt • Oregano • Thyme

pasta of your choice (500 grams) • Grated cheese of your choice • lean ground beef (500 grams) • egg, lightly beaten • extra virgin olive oil • finely chopped mint • finely chopped parsley • small onion, finely chopped • rolled oats • pomegranate balsamic vinegar • garlic, finely chopped • small onion, finely chopped •

lamb chops (*) (about 2 kg) • coarse sea salt • fresh oregano leaves, roughly chopped, or fresh thyme, or 1 1/2 tablespoons dried oregano or thyme, crushed • spicy mustard or any mustard you like (about 70 grams) • lemon zest • extra virgin olive oil (70 ml) • freshly ground black pepper • pita bread for souvlaki • lemon juice, to taste

eggs • medium onion • large tomatoes • sujuk sausage or smoked pork (optional) • feta cheese (about 100 grams) • salt • pepper • extra virgin olive oil

full-fat Greek yogurt (about 2 cups) • medium cucumbers, coarsely grated • garlic, minced • large carrot, finely grated • apple cider vinegar • extra virgin olive oil • fresh dill, finely chopped • fresh mint, finely chopped • Salt

cherry tomatoes (about 350 grams) • medium yellow onion • water (about 250 grams) for soaking the onion • vinegar for soaking the onion • cucumber • bell pepper • granulated sugar • vinegar • extra virgin olive oil • Salt • Black pepper • feta cheese (about 150 grams) •

Greek strained yogurt (2 containers) (400 grams) • small cucumbers • fresh dill • extra virgin olive oil • vinegar • garlic powder • Salt • Pepper

pork or beef or kebab meat (about 1.3 kg) • garlic powder • smoked paprika • sweet paprika • Salt to taste • black pepper • cumin • coriander • dried oregano • dried thyme • curry powder • extra virgin olive oil (about 30 grams) •

tomato, chopped • cucumber, chopped • green bell pepper, finely chopped • onion, finely chopped • olives • feta cheese, cubed (about 100 grams) • avocado, chopped • cooked chicken, chopped (about 100 grams) • extra virgin olive oil • vinegar • oregano • Salt and pepper

cucumber (about 120 grams) • tomato • small red onion • olives • dried oregano, leveled • tricolor quinoa (about 75 grams) • extra virgin olive oil • vegan white cheese (about 20 grams) • tomato, grated • whole wheat pita • chickpea fritters (falafel) • arugula •

For the dough: • (about 7 oz/200 grams) plain Greek yogurt • (about 7 oz/200 grams) extra virgin olive oil (use the empty yogurt container to measure) • salt • Just under 4 cups self-rising flour (about 450 grams) • For the filling: • spinach (about 1 kg) • large onions • extra virgin olive oil • little fresh mint • Salt and pepper • feta cheese (about 150 grams) •

ripe, firm tomatoes • small, very juicy tomato (for juicing only) • crisp, thin cucumber • green bell pepper • red onion • purslane leaves (optional) • capers • caper leaves (optional) • olives • high-quality extra virgin olive oil • dried oregano • feta cheese

all-purpose flour (about 500 grams) • water (about 250 grams) • extra virgin olive oil (about 25 grams) • white vinegar (about 25 grams) • salt (about 5 grams) • spinach (about 1 kilogram) • green onions • dill • feta cheese (about 400 grams) • Olive oil for sautéing • Salt and pepper • melted butter (about 100 grams) •

fresh octopus (about 3 1/3 lbs) or two smaller ones (about 1 3/4 lbs each) (see 'Secrets' [1]) • large potatoes • extra virgin olive oil (5 tablespoons) • salt (2-3 teaspoons) • generous pinches of pepper • rosemary (leaves from 4-5 fresh sprigs) • marjoram (leaves from 3-4 fresh sprigs) • white wine (2 wine glasses)

fresh cod fillets • Extra virgin olive oil (to taste) • large, juicy tomatoes • orzo (or enough to fill your baking dish) • little feta cheese for grating • Salt and pepper

spaghetti • extra virgin olive oil • large slices fresh salmon • green onions, finely chopped • fresh dill or fennel • dry white wine (about 150 grams) • fish or vegetable stock (about 200 grams) • heavy cream (about 200 grams) • Salt, freshly ground white pepper • ground ginger or 1 teaspoon freshly grated ginger • garlic • Fresh dill, finely chopped (for garnishing the dish)

extra virgin olive oil (240 ml) • apple cider vinegar or white vinegar (120 ml) • honey • Dijon mustard • garlic powder • salt • freshly ground black pepper

osso buco (about 1 1/4 inches thick) • large yellow onion • butter (50 grams) plus about 2 tablespoons extra virgin olive oil • dry white wine (100 ml) or a little less white vinegar • chicken bouillon cube (plus 3 cups hot water for broth) • tomato paste • all-purpose flour (about 50 grams), for dredging • Salt and pepper, to taste • fresh parsley • garlic cloves • Zest of 1 lemon