Greek

Pork Kebabs Marinated in Honey, Rosemary, and Orange

Oranges are prized on Cyprus. They're used with delicious results in this pork dish, reminiscent of the cuisine on the northern side of the island.

Braised Greek Chicken and Artichokes

It's easy to keep the Greek theme going by starting with stuffed grape leaves, widely available at supermarkets. Accompany the chicken with orzo and steamed baby carrots with mint. Finish with purchased cheesecake.

Walnut and Almond Cake with Orange Syrup

"In our family," writes Georgia I. Chletcos of Upper Darby, Pennsylvania, "we have a saying that the Greek kitchen is the original twenty-four-hour diner: It never closes. And being from a Greek family, I can say unequivocally that food is the center of our lives. The great thing about these home-style dishes is that they're generous to the cook and to everyone else: You don't have to be a pro to prepare them, there's always plenty to share, and you'll have a delicious meal on the table in no time."

Lamb Souvlaki Sandwiches with Greek Salad and Tsatsiki Sauce

If you prefer, you can pile the lamb and salad on top of a larger pocketless pita for an open-face sandwich and drizzle with sauce. Pocketless pitas are sold at specialty foods shops and many supermarkets. Active time: 45 min Start to finish: 45 min

Ouzo-Marinated Greek Cheese

This starter is an easy version of the fried cheese dish, saganaki, which is traditionally paired with a glass of ouzo. It's great with freshly grilled pita bread.

Rizogalo (Greek-Style Rice Pudding)

Studded with golden raisins, this rich and creamy Greek dessert is from Philadelphia's Chef Theodore.

Figs with Honey-Yogurt Cream

Greece On many Greek islands, figs are usually poached in a locally produced dessert wine. The combination of red wine, citrus, and spices used here yields equally sweet results. The honey-yogurt cream is similar to an Italian panna cotta.

Sesame Twists

(Koulourakia) Although traditionally served at Easter, these simple cookies have been a Christmas favorite in the Greek-American family of senior associate editor Tricia Callas for years. When they are baked in December, Tricia gives the twists a twist by shaping them into candy canes.

Eggplant Purée with Walnuts

Makedonitiki Melitzanosalata Editor's note: The recipe below is excerpted from Diane Kochilas's book The Greek Vegetarian. Kochilas also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Kochilas and Greek cuisine, click here.

Three-Cheese Phyllo Triangles with Onions and Yogurt

Editor's note: The recipe and introductory text below are excerpted from Diane Kochilas's book Meze: Small Plates to Savor and Share from the Mediterranean Table. Kochilas also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Kochilas and Greek cuisine, click here. Onions, cheese, and yogurt pies abound in the north of Greece, especially in shepherds' communities where dairy products are daily staples. This recipe is culled from that tradition, but instead of preparing a whole sheet pan with homemade phyllo, I have reworked it to make it accessible and more in tune with the meze style of eating.

Greek Salad with Tuna

Chicken Fricassée with Carrots, Mustard Greens and Avgolemono Sauce

Avgolemono, a classic Greek sauce flavored with lemon juice and thickened with eggs, adds richness to the tender stewed chicken in this outstanding main course. Pour a chilled Chardonnay, and offer purchased baklava for dessert. See how to joint a chicken.

Lemony White Bean Skordalia with Grill-Toasted Pita

Potatoes are the typical main ingredient in this classic garlicky Greek spread. The use of white beans in their place-plus the addition of tahini along with lots of fresh mint and parsley-transforms the easy appetizer into a whole new treat.

Shrimp in a Skillet with Creamy Tomato-Ouzo Sauce

There is this great bustling taverna in one of the northern Athenian suburbs near where we live, and this is the house special, so much so that the chef refused to give me a recipe for it. So, I deconstructed it myself only to re-create it pretty much intact. The tomatoes, cream, and ouzo make a great sauce. You could easily make a quantity and serve it over pasta. It would look and taste good with squid-ink linguine.