Greek

Here's our version of Barba Yianni's grilled lamb. The marinade works equally well with lamb chops, kebabs, or butterflied leg of lamb. You can also use it on pork or chicken. Skordalia is often made with mashed potatoes or bread soaked in water, but we feel the yogurt gives it more flavor. Skordalia is also good with grilled fish or chicken breasts.

(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.

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.

"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."

For more information about forming and frying these pastry spirals, see Our Big Fat Greek Pastries.

Donna Knowlton of Atlanta, Georgia, writes: "As the oldest of five children growing up in rural West Virginia, I was always helping in the kitchen. My husband is a doctor and works long hours, but we still like sharing a meal at the end of the day. I don't want to be in the kitchen late at night making something complicated, so I rely on dishes that can be ready in minutes." Donna brought back this version of the classic recipe from a trip to Athens.

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.

On the Cycladic islands, homemade salted pork flavors most vegetable dishes. Pancetta makes a good substitute here.

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.

"In our family we have a saying that the Greek kitchen is the original twenty-four-hour diner: It never closes," writes Georgia I. Chletcos of Upper Darby, Pennsylvania. "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." This light soup is based on a traditional Greek recipe called avgolemono.

Tarama, or carp roe caviar, is a favorite Kytheran ingredient.

Chock-full of spinach, herbs, and feta, this nourishing skillet will shine at any meal.

A classic that’s happy alongside a hearty, meaty main or alone as a vegetarian lunch.

Calling all dill lovers to this extra-herbaceous take on classic Greek spanakorizo.

This hearty Greek pasta bake is packed with impressive-looking layers of chewy giant noodles, spiced meat, and a creamy, cheesy béchamel to top it all off. 

Crunchy phyllo, juicy raspberries, and creamy custard come together harmoniously in this decadent bread pudding-like dessert.

An appetizer you can have it ready within 10 minutes of walking in the door.