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Foundation for the Culinary Arts

Throughout history, Greece has been a country that has repeatedly conquered and been conquered, creating a broad variety of cultural influences on its cuisine. The Greeks are credited with laying the foundation for the culinary arts. When the Byzantine Empire absorbed Greece in 330 BC, Balkan and Turkish influences blended into Greek cooking. In successive invasions, Slavs, Franks, Serbs, and Venetians introduced their culinary traditions. For more than 400 years, Greece was part of the Turkish Ottoman Empire. As a result, many classic Greek dishes still have Turkish names today.

Chef Mimi Rippee provides an essential overview of the nation and its cuisine, and includes numerous recipes. There are also excerpts from chef Peter Conistis' book, Greek Cuisine: The New Classics, from Ten Speed Press.

What to Eat
Menu Guide
Greek recipes:
from Kate's Global Kitchen
Phyllo Dough & Tips
More Greek recipes:
Baked Fish (Psaria Plaki)
Bulgur Salad
Chick Pea Puree (Hummus bi Tahina)
Egg Lemon Sauce (Avgolemono Sauce)
Egg Lemon Soup (Avgolemono)
Feta Cheese Pastry (Tiropita)
Honey-Dipped Cookies (Finikia)
Lamb and Eggplant Casserole (Moussaka)
Lamb and Pasta Casserole (Pastitsio)
Meatballs (Keftedakia)
Pork Kabobs (Souvlaki)
Salad with Greens (Khorta Salatika)
Spinach-Cheese Pastries (Spanakopetes)
Stuffed Grape Leaves (Dolmathes)
Tomato Salad
Walnut Pastry (Baklava)
Yogurt Cake (Yiaourtopitta Glykisma)
Yogurt Cheese
Yogurt Dip
All countries

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