Greek

The honey does not sweeten the chops-it just helps them brown. For an authentic accompaniment, uncork a bottle of the pungent resin-flavored Greek wine called retsina, or simply opt for a favorite Sauvignon Blanc. Serve coffee ice cream and purchased baklava to complete the menu.

This recipe can be prepared in 45 minutes or less.

Voli are marbles, the multicolored little balls that were so popular with kids during my childhood. But unlike the glass versions, which were quite expensive, the ones we used to play with were made of clay and colored in various bright, glossy shades. They were fragile, and their glaze would crack, revealing their dark red insides, similar in color to these delicious meatballs with bulgur. This recipe comes from the island of Rhodes, and bulgur is probably the grain originally used. Later, in the stewed meatballs of the mainland, it was replaced by rice.

Greek yogurt, if you can find it, is incredibly thick and creamy and a delight to eat. It shows up in several guises on the Greek table — as a savory dip, in sauces, or for dessert. Active time: 15 min Start to finish: 1 1/4 hr (includes draining)

Tangy and refreshing, this dip is called tzatziki in Greek. Here, it's served with crisp baked pita wedges, but it also goes well with crudités. Drain the yogurt a day before you plan to prepare the dip. And mix up a big batch of lemonade to pour throughout the picnic.

This recipe can be prepared in 45 minutes or less but may required additional sitting time. Be sure to lightly oil the grill rack again so that it doesn’t stick.

Usually made of mashed potatoes, garlic and olive oil, skordalia is a thick sauce served with meats, fish, fritters or greens.

Start this easy Greek-style meal with a refreshing salad of tomatoes, cucumber, chopped red onion and Kalamata olives tossed with olive oil and lemon juice. Drizzle orange sections with ouzo, the Greek anise-flavored liqueur, to wind it up.

Canned chicken soup with a bit of oregano and lemon juice, accompanied by warm pita bread, starts the meal with the proper Greek flavors. Purchased baklava and strong coffee splashed with ouzo conclude the dinner in a spirited way.

Giant beans in some form or another are never absent from Greek meze menus. The key to making this dish taste as good as possible is to use high-quality roasted sweet peppers preserved in extra virgin olive oil. I usually make my own oil, and have them on hand. All you need to do is roast the peppers whole under the broiler, let them cool, peel them, and store them in a container in the fridge covered with good olive oil. You can pour a few tablespoons of the pepper-infused oil into the baking dish for added flavor. As for the beans themselves, the trick is to get the texture right. Giant beans need first to be soaked, then boiled, and finally baked. Once done, they should be soft, almost buttery, without being baked to the point that they fall apart.

Loaded with vegetables and topped with Parmesan cheese, this will satisfy the biggest hunger on the coldest winter night.

(Greek Cucumber and Yogurt Salad)

Samali One of the great sweets of Thessaloniki, made in pastry shops, at home, and hawked from small carts on the streets all around the Kapani market.