Greek recipes
Greek home food divides neatly into three: the meze table, the pulses, and the oven tray. Nearly all of it is served warm or at room temperature rather than hot, and nearly all of it uses more olive oil than a recipe written elsewhere would dare print.
Six Greek recipes, written for a home kitchen, with a note on how to cook each one cheaply.
The recipes
Briam
Slow-roasted summer vegetables — an oven tray that needs no attention.
Fasolada
The white bean soup Greeks call the national dish — and it is nearly free.
Gigantes Plaki
Baked butter beans in tomato — a taverna staple served warm or cold.
Horiatiki (Greek Village Salad)
No lettuce, no vinegar, no fuss. Tomatoes, cucumber, feta and oil.
Revithada
Sifnos-style oven-baked chickpeas: five ingredients, overnight in a low oven.
Tzatziki
Strained yoghurt, cucumber, garlic — the meze that makes everything else stretch.
Taverna Notes
The free Greek recipes are six of the thirteen in the guide. The rest of the book is the taverna itself: what may and may not appear on your bill, how fish by weight is priced, and how to order without being upsold.
Thirteen Greek recipes, and the language, law and labels of the Greek table.
- Thirteen Greek recipes with metric and US measures
- Regional food context and taverna guidance
- Menu and ordering language
- Restaurant pricing and consumer rules — including the prohibition on κουβέρ cover charges and the consent rules for bread and water
Travelling more widely? The Complete European Table holds all seven expanded guides — 495 pages across 7 guides, one-time purchase.
Get all 7 guides — $45