Greek Kitchen
What to Cook
Real Greek food isn't complicated. It's rustic and simple — most dishes are one-pot or one-pan meals. Fresh vegetables, quality olive oil, herbs, and seasoned with lemon or tomato.
These recipes come from 30 years of cooking and learning in Greece, from yiayias who never measured anything, friends who shared family secrets, chefs, and home cooks who welcomed me into their kitchens. They became the foundation of my 10-year catering business. Now I want to share them with you.
How To Cook
Learn the method, then choose the recipe
If you want to understand how these dishes come together naturally, not just follow instructions, start with the Greek Way. Once you learn the method, cooking becomes simple and instinctive.
Yiayia Kikitsa's Fasolada — Greece's National Bean Soup
The fasolada I learned from Yiayia Kikitsa — simple, humble, and deeply satisfying. The traditional southern Greek style that quietly sustained entire villages.
Traditional Greek Lentil Soup
The lentil soup every Greek grew up with — simple, nourishing, deeply comforting, and endlessly adaptable. Learned from Yiayia Kikitsa.
Avgolemono Soup (Greek Lemon Chicken Soup)
The classic Greek chicken soup with rice, finished with a silky egg-lemon sauce. Comfort in a bowl.
Fasolada (Greek White Bean Soup)
Greece's national dish — a humble bean soup that's been feeding families for generations.
A Note on Olive Oil
Every recipe here calls for good olive oil — and plenty of it. Greeks don't measure olive oil in tablespoons. For authentic results, use a high-quality extra virgin olive oil and pour generously.
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