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Frittatas are a hearty and satisfying egg dish that can be filled with almost anything. This one includes sweet and hot peppers, potatoes, and bacon.
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This vegetable pie is based on a recipe from Diane Kochilas’s “The Glorious Foods of Greece,” an essential compendium for anyone interested in that country’s regional cuisines I’ve added the walnuts and dill In the original recipe, butter is used instead of olive oil.
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This baked Hoosier corn queso dip involves minimal prep work for the maximum melty goodness of feta, Cheddar cheese, mayo, and sour cream.
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This Greek cheese pie is made with layers of crispy phyllo dough and a filling of feta and Kefalotiri cheeses. If you can't find Kefalotiri, you can use Parmesan cheese.
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Here, all the mouthwatering Greek salad essentials are stuffed into portable lemony, fresh, and crisp pita pockets.
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This is an awesome Monterey Jack sauce that goes great over chicken enchiladas, or used as a dip for chips or Mexican-style appetizers.
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This goat cheese sauce recipe is to be used with recipes like scalloped potatoes or macaroni and cheese which call for a cheese sauce.
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This concoction is a result of my experimental efforts in trying to copy a favorite Greek restaurant's tzatziki sauce. Serve with gyros, pita bread, chips, or raw veggies.
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Chef John pairs sweet, juicy watermelon with fresh mint and briny olives and feta for a summer-ready dish that will surprise!
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A casserole of sorts that requires no dishes and is so tasty, you'll never use that extra zucchini to make muffins again!
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This savory mashed spaghetti casserole with 3 different cheeses, fresh tomato, and rosemary is a rich one-pan vegetarian side or main dish.
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This easy and earthy side dish is great on its own or served with some good crusty bread and a glass of wine. Add grilled vegetables to transform this into a hearty vegetarian entree.