Notes about Recipes in this book

• Mary Safos's Ikarian-style New York kopanisti (Kariotiki kopanisti stin Nea Yorki)

  • Ganga108 on December 22, 2021

    Long Summer days and feta features on our table more often than not. Today is is this beautiful dip and spread from my favourite author of Greek cookbooks, Diane Kochilas. Her book, Ikaria, is to die for, and this recipe is one of the first in the book. A whipped combination of feta, blue cheese and ricotta, it really is made for Summer eating under the vine leaves.

• Classic skordalia with bread (Klassico skordalia me vasi to psomi)

  • jenmacgregor18 on December 26, 2023

    Very easy, beautifully garlicky and wonderful with cooked veg. I served with beets and loved every bite. And I saved a few slices of stale bread that were about to be tossed. A win all around.

• Vassili's cabbage slaw (Lahanosalata tou Vassilli)

  • Lepa on March 04, 2024

    I love cabbage salads but this one is special. It has pomegranate seeds, pine nuts, sunflower seeds, dill and herbs. It is zesty and a bit sweet. Totally delicious.

  • Stephenn31 on March 11, 2024

    Delicious and a nice change. I didn't have pomegranate seeds, so I used pomegranate molasses instead of the sugar/honey

  • Ganga108 on November 14, 2024

    It was Ok, but I expected more.

• Purslane and olive salad (Salata me glistrida kai elies)

  • Tinala523 on June 11, 2023

    Saw purslane at my farm market and grabbed it, since I had never had it before. This recipe sounds odd but it was surprisingly good. Used castelvetrano olives. Still have some left, think I'll try it cooked to see the difference in flavor.

• Taro root salad (Salata me kolokasi)

  • Orleams on March 23, 2026

    This was interesting. I live in North Florida where taro is an invasive plant. So I dug some up and gave it a try. Think it is an acquired taste. It’s the same plant used to make poi in Hawaii.

• Sweet potato and arugula salad (Salata me glykopatates kai roka)

  • PennyG on June 12, 2016

    I made all the components for this the day prior to take to work for lunch. I layered the ingredients in the morning then dressed it just before eating. Feta cheese is listed as optional, but I thought it nicely offset the sweet potatoes. It was lovely. It will be a great addition to my lunch bag in the future!

• Greek salad with an Ikarian touch (Horiatiki opos tin kanoun sto nisi)

  • Gio on September 26, 2015

    We halved this recipe, used a red bell pepper, goat cheese, and the caper option. Loved this version of a much abused salad. Will be our go-to Greek salad for a long time.

• Lentil salad with fennel, onions, and lots of herbs (Fakes salata me maratho, myrodika kai kremmydia)

  • Nancith on September 09, 2018

    I enjoyed this dish quite a bit, although my husband rated it as ok (no meat in it, you know!) Recipe calls for a large raw red onion, but raw onions in large quantities are not something we enjoy, so I cooked the onions in some olive oil till translucent & soft. For me, adding some feta cheese would up the taste quotient, & it could maybe have used a bit more red wine vinegar as well. Could be a nice dish for a picnic/potluck.

• Lentil soup with sage and chile pepper (Fakes me faskomilo kai kafteri piperia)

  • Gio on September 26, 2015

    Halved the recipe, used our own homemade tomato sauce because it was available, for the chile we used 1/2 tsp. crushed red pepper flakes. Delicious! Earthy, full of flavor, hearty and warming. Great for the coming cooler weather.

• Everything summer vegetable stew (Mageirio)

  • allisonsemele on July 22, 2023

    Great light summer main dish. Uses up a ton of produce, and is very flexible in terms of components/substitutions. Was short on bell peppers, so threw in a roasted zucchini, and used chard for the amaranth. Cut the mint to a quarter cup. Served with a sprinkle of feta, and bread and tzatziki alongside.

  • allisonsemele on August 14, 2025

    Made again with full amount of mint and the amaranth greens. Quite nice.

• Collards cooked with potatoes (Lahanides me patates)

  • Gio on December 22, 2017

    Excellent. Tasty and filling, perfect on a cold Winter evening. Subbed TJ's Southern Greens Blend - a mix of collards, mustard greens, turnip greens, and spinach; sweet potatoes instead of white. For the small bit of water needed I used chicken broth spiked with Aleppo pepper flakes..

• Old-style Ikarian tourlou: pan-roasted potatoes, zucchini, and oregano (Tourlou tis palias epohis)

  • Shelmar on September 15, 2021

    Mairin cooked this easy dish, flavorful simple vegetables.

  • Stephenn31 on April 27, 2025

    Tastes like a lot more than the sum of it's simple parts. A nice contrast between the crunchy bottom of the veg and the silky smooth top part. I cooked on high for a few min to get a bit of a crust, then turned down to med/low for about 25 min.

  • Clambake7 on July 18, 2025

    Easy, quick

• Spicy black-eyed peas and greens with smoked herring (Pikantika mavromatika me horta kai renga)

  • allisonsemele on January 11, 2024

    Made this with kale & smoked mackerel over the summer--quite good served with bread and tzatziki.

• Lemony chickpeas braised with chard and dill (Revithia me seskoula kai anitho)

  • macfadden on December 20, 2016

    This recipe received very good reviews from my test subjects, but after 40 minutes in the oven, it was giving no indication of ever acquiring the creamy, porridge-like consistency described in the instructions and the chard was getting a bit overcooked. I had to take a stick blender to it. I suggest tasting it before deciding if you want to add the second lemon and more dill; I didn't think they were necessary. As suggested in the description, it makes a very satisfying meal with bread and feta.

  • allisonsemele on June 10, 2022

    This is really good and I think could take even more chard than the giant bunch I used (but didn't weigh). A bit of feta perfects it. As another user noted, mine didn't really get porridge-y, either, but I was happy with the dish anyway. I used Rancho Gordo garbanzos.

• Eleni's baked chickpeas (Ta revithia tis Elenis)

  • parkhyein on November 01, 2015

    1 lb dried chickpeas can be substituted with 3 cans cooked to good effect.

  • Ganga108 on January 19, 2025

    These will have to be the softest chickpeas ever. They are par boiled then baked in a slow oven for 2.5 hours. The dish is served either hot, warm or cold – it will make a meal in itself with a little feta and a green salad or some cooked greens. Suitable for all seasons except for the hottest of weather.

• Giant beans baked with grape molasses and herbs (Gigantes me petimezi kai myrodika)

  • ccav on February 16, 2016

    Subsituted pomegranate molasses for grape molasses. These take quite awhile to cook; flavors meld better the next day. Might be worth trying in the slow cooker.

  • allisonsemele on April 11, 2021

    Made these with Rancho Gordo royal corona beans and thought this was delicious as written. This was my first time using petimezi—it was less sweet/cloying than I expected and added a distinct flavor. I look forward to finding other uses for it. I would make the beans again.

• Spinach rice (Spanakorizo)

  • Stephenn31 on May 06, 2025

    Delicious!