Saveur Magazine, Aug/Sep 2010 (#131): The Greece Issue

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  • Peppers stuffed with feta (Piperies gemistes me feta)

    • Yildiz100 on February 27, 2019

      Delicious. Omit lemon zest. I used 10 "snack peppers. " Mini Romano's I think. Had leftover filling. Buy 15 peppers next time. Leftover filling was good as a flatbread topping. My oven doesn't broil so I baked peppers at 225 or 230 C.

  • Roasted beets with garlic–potato spread (Pantzaria me skordalia)

    • Yildiz100 on July 18, 2016

      This makes a potato heavy skordalia. (I used two medium Yukon golds.) I also changed the technique slightly. I mashed the potatoes by hand but blended everything else in the food processor then I stirred it all together. I used a third cup walnut halves for the quarter cup ground walnuts. Really, it's mashed potatoes flavored with walnuts and garlic. However, the combination of skordalia and roasted beets is magical. I will try other versions with more nuts and oil and less potatoes, but I will probably come back to this. My rating does not refer to the beets, as I did not use the recipe.

  • Zucchini fritters (Kolokitho keftedes)

    • imaluckyducky on June 05, 2017

      Absolutely excellent. Also good with shredded carrots mixed in.

  • Greek lasagne (Pastitsio)

    • springandfall on October 03, 2014

      After reading comments from readers on Saveur webpage, reduced bechamel to 2/3 recipe and added 1/2 cup pasta cooking water to assembled pastitsio to make up for lost moisture (since pasta is only partially cooked at that point). Fabulous, with leftovers for days.

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  • ISSN 1075-7864
  • Published Aug 01 2010
  • Format Magazine
  • Page Count 124
  • Language English
  • Countries United States