Makes

pumpkin • little salt

eggs • (about 7 oz/200 grams) 2% Greek yogurt • feta cheese, coarsely crumbled • grated Parmesan cheese • milk • oat flour (or all-purpose flour, but oat flour makes it fluffier) • baking powder • olive oil • Nutmeg and black pepper, to taste • sesame seeds, for sprinkling

ground meat (500 grams) • cabbage • long-grain rice (not quite full, about 150 grams) • green onions, finely chopped • yellow onion • dill • parsley • little mint • heaping teaspoons salt • little black pepper • olive oil • chicken bouillon cube, dissolved in boiling water to make broth for cooking the rolls •

egg • feta cheese (about 100 grams) • flour or quick oats (about 1 oz or 25 grams; using oats makes it more delicate) • black pepper, oregano

gluten-free spelt flour (about 3 1/2 cups or 420 grams) • salt • little olive oil • Water, as needed, to make a soft, pliable dough • whole grain tahini • brown sugar • Cinnamon • Honey, for serving

zucchini • onion • egg • feta cheese (about 100 grams) • breadcrumbs (you may need a little more) (about 60 grams) • All-purpose flour, as needed to make a thick mixture • Salt and pepper

pastitsio pasta (500 grams) • ground beef (750 grams) • grated kefalotyri cheese (250 grams) • olive oil • white wine (about 120 ml) • onion, finely chopped • tomato sauce (about 250 ml) • cinnamon • Breadcrumbs • Salt and pepper • milk (about 710 ml) • all-purpose flour •

About 1 inch fresh ginger (about 2 tablespoons), peeled and chopped • brown sugar (about 200 grams) • Juice of 1 lemon • water (about 480 ml), plus enough to make 2 quarts (about 2 liters) total

all-purpose flour (about 3 cups/375 grams) • whole wheat flour (about 2 cups/250 grams) • salt • olive oil (120 ml) • Water, as needed to make a soft dough • spinach (600-800 grams) • large leeks • green onions • Dill • eggs • little grated dry mizithra cheese • feta cheese (250-300 grams) •

organic falafel flour mix (about 7 oz or 200 grams) • green onions • Parsley • feta cheese (about 100 grams) • breadcrumbs (about 30 grams) • Add enough breadcrumbs to make a dough you can shape—about 1/2 cup, since the mixture is a bit wet • sesame seeds • Salt • Garlic • Cumin

spinach (1 kg) • feta cheese or crumbled cheese (500 grams) • large yellow onions, finely chopped • green onions, finely chopped • leeks (white part only), finely chopped • chopped dill • black pepper – a little salt, depending on your cheese • eggs • You can use store-bought phyllo dough or make your own: • all-purpose flour (about 600 grams), plus more for rolling out • salt • olive oil (30 ml) •

About 1 3/4 lbs cooked ground beef (I usually make a double batch of my meat sauce recipe and use the leftovers after we've had spaghetti with meat sauce once) • parsley, finely chopped • pastitsio pasta (or ziti) • salt • grated hard cheese (like Parmesan or Romano) (about 100 grams) • milk (1.5 liters) • butter (about 150 grams) • all-purpose flour (about 150 grams) • Salt • Freshly ground black pepper • nutmeg • eggs •

all-purpose flour (about 90 grams) • egg • milk (enough to make a thin batter, about 2 1/2 cups or 600 ml) • crumbled feta cheese (7–10 oz or 200–300 grams, to taste) • salt • olive oil and a little margarine for the baking pan

cooked chickpeas (about 150 grams, or 1 small soup bowl) • tomatoes, grated • sweet paprika (optional) • olive oil (about 1/2 espresso cup) • all-purpose flour (about 30 grams) • breadcrumbs (or stale bread, about 35 grams) • chopped parsley • chopped dill • onion, finely chopped or grated (not green onion) • baking powder (about 2 teaspoons, to make them fluffy) • salt • pepper •

pasta for pastitsio (Personally, I don't like the classic kind and use regular penne or rigatoni. Make life easier and use whatever pasta you have at home—even colored varieties!) • for the meat sauce • mixed ground meat (beef and pork) • (about 14 oz/400 grams) crushed tomatoes • olive oil for sautéing the meat • wine or vinegar to deglaze the meat • large onions, finely chopped • garlic cloves, finely chopped • boiling water • for the béchamel • large cup (about 1 1/3 cups/170 grams) all-purpose flour • large cups (about 4 cups/950 ml) whole milk (use the same cup you measured the flour with) •

mixed ground meat (half pork, half beef) (500 grams) • pastitsio pasta (or ziti) • large onion, finely chopped • Tomato puree • Olive oil • Salt • Pepper • cinnamon stick • Allspice • butter or margarine (use 12 tablespoons for a double batch) • all-purpose flour (use 12 tablespoons for a double batch) • milk (2 liters) •

egg yolk • (about 250 grams) unsalted butter, melted • small water glass (about 3/4 cup or 150 grams) sugar • baking powder • vanilla sugar or 1 teaspoon vanilla extract • small water glasses (about 3 1/2 cups or 500 grams) all-purpose flour, or as needed (add enough so the dough doesn't stick and can be crumbled, but don't make it too stiff) • (about 1.5 kg) red apples • (about 50 grams) sugar • cinnamon

spinach (500 g) • medium leeks • dill • fennel fronds • green onions • feta cheese (300 g) • eggs • bulgur or trahana (about 50 ml) • olive oil (about 120 ml) • all-purpose flour (about 500 g) • vinegar • olive oil •

country-style phyllo dough or you can make your own • (about 450 grams) spinach for a medium baking pan • leeks • green onions • Salt, pepper • (about 450 grams) cheese, or less if you prefer less cheese in your pie • Olive oil

strawberries, washed, cleaned, and quartered (choose the ones that are more bruised or mushy) • brandy (or a little lemon juice) • sugar (about 125 grams) • good pinch of salt • vanilla • cream cheese (for a lighter taste, you can use mascarpone) • sugar (about 125 grams) • heavy cream (35% fat) - the colder from the fridge, the better for the whipped cream • vanillas • little red food coloring (my touch and purely optional) • ready-made vanilla sponge cake from the supermarket, or you can make your own sponge cake if you want. There are plenty of recipes on the site • Optional: a little more brandy or liqueur (e.g., amaretto)

warm water (about 700 grams) • all-purpose flour (about 1 kilogram) • salt • granulated sugar • dry yeast • Make your dough in the evening, cover it with plastic wrap, and place it in the refrigerator. The next morning, take out the dough and bake it directly in the oven!

ground meat (makes 20 soutzoukakia) • onions • garlic • breadcrumbs • egg • Cumin - salt - pepper • bouillon cube • garlic • onion • cinnamon stick • Cumin - salt - pepper • fresh tomato sauce, I used Barilla with basil •

These are the ingredients you'll need to make the penguins. The quantity depends on how many you want to make • Whole black olives, pitted • Carrots, sliced into rounds • Small mozzarella balls • deli meats of your choice (e.g., bologna, ham, or mortadella) • Plain toothpicks or decorative toothpicks (e.g., with little umbrellas)

eggs • milk (250 ml) • feta cheese (250 grams) • baking powder • Salt (use carefully, depending on how salty the feta is) • little freshly ground pepper • Flour, enough to make a fairly thick batter • Olive oil for frying

crab meat (about 450 grams) • butter (4 tablespoons or 60 grams) • all-purpose flour (4 tablespoons or 30 grams) • small yellow onion, finely chopped • red bell pepper, diced • celery stalks, diced • garlic cloves, minced • parsley, finely chopped • green onions, finely chopped • whole milk (500 ml) • heavy cream (500 ml) (to make half and half) • ground nutmeg •

sweetened condensed milk (14 oz/397 grams) • whole milk (600 ml) • bittersweet chocolate (250 grams) • unsalted butter (250 grams) • cornstarch • sliced almonds • tea biscuits or plain cookies (400 grams) • Heavy cream and powdered sugar to make whipped cream (optional)

whole wheat flour (about 240 grams) • granulated sugar (about 25 grams) • baking powder (about 8 grams) • baking soda (about 2 grams) • salt (about 3 grams) • buttermilk* (about 530 ml) • eggs • vegetable oil (such as corn oil) (optional) • Since buttermilk can be hard to find in Greece, I make it at home: • milk or light cream (20% fat) (about 240 ml) • apple cider vinegar (or whatever vinegar you have) or lemon juice (about 30 ml) • Let it sit for 10 minutes until it thickens. You'll know it's ready when it's a bit thicker and has a slight yogurt taste