Notes about Recipes in this book

• Theia Stamatella's spicy wild greens from Corfu (Tsigarelli)

  • alysekstokes on May 01, 2025

    Absolutely fabulous way to cook greens—sweet, spicy, and delicious. Update: I’ve cooked these several times and they never disappoint. The most recent time I used them as a base for some halibut filets. I followed the recipe and, once the sauce was nicely reduced, I placed some halibut filets on top of the greens, lowered the heat, covered the pan, and cooked for about 10 minutes until the fish was done. Served with a some bread it was a perfect dinner.

  • jenburkholder on October 17, 2025

    These are lovely. Used a mix of kale, dandelion greens, and spinach. Cooked a bit longer than stated, as my greens were still tough, and splashed in a tad of lemon juice at the end for balance.

• Yiayia Martha's halloumi buns from Cyprus (Halloumopites)

  • jenburkholder on October 17, 2025

    While the halloumi is difficult to fold in, these are otherwise easy and delicious little rolls. Perfect dunkers for broth.

• Yiayia Nitsa's oven-baked butter beans from Thessaloniki (Gigantes)

  • Eleanorconroy on July 28, 2024

    Worked well with 2 jars of butter beans, although you need less water - I used about 500g instead of 700g

• Yiayia Anastasia's lentil soup from Corfu (Fakes)

  • alysekstokes on May 01, 2025

    Rich and comforting lentil soup. We ate this with the tsigarelli (wild greens) for a fantastic meal.

• Yiayia Poly's Meatballs in tomato sauce from Athens (Giouvarlakia)

  • jenburkholder on May 07, 2026

    Acceptable but not great meatballs. A bit too plain, even for as simple as they are.

• Yiayia Toula's white fish with potatoes from Corfu (Bianco)

  • alysekstokes on August 26, 2025

    This might be my new favorite white fish recipe. The lemon, oregano, and olive oil infuse the fish and potatoes with such a sunny flavor—you can almost imagine you’re eating seaside in Corfu. I used white fish fillets and adjusted by using a bit less water and cooking the fish for less time. My potatoes needed a little more time, so I scooped the fish out to let the potatoes cook more then added the fillets back at the end with the lemon juice and olive oil mixture. A fabulous supper!