Issue 131

Rite of Passage

Rite of Passage

By SHANE MITCHELL
At the Water’s Edge (The Cyclades)

At the Water’s Edge (The Cyclades)

By HUNTER LEWIS
Zucchini Fritters (Kolokitho Keftedes)

Immortal Island (Crete)

By NANCY HARMON JENKINS
Food History of Greece

Food History of Greece

By SUSANNA HOFFMAN
In the Land of Plenty (The Peloponnese)

In the Land of Plenty (The Peloponnese)

By BETSY ANDREWS
Modern Classic: Pastitsio

Modern Classic: Pastitsio

By AGLAIA KREMEZI
Roasted Vegetables (Briam)

Roasted Vegetables (Briam)

Stuffed Grape Leaves (Dolmades)

Stuffed Grape Leaves (Dolmades)

Peppers Stuffed with Feta (Piperies Gemistes me Feta)

Peppers Stuffed with Feta (Piperies Gemistes me Feta)

Essential Herb of Greece

Essential Herb of Greece

By HUNTER LEWIS
Feta Tart (Alevropita)

Epiran Feta Tart (Alevropita)

Mighty Olive

Mighty Olive

By BETSY ANDREWS
Feta Tart (Alevropita)

Pie in the Sky: Epirus’ Famous Feta Tart

By INDRANI SEN
Marinated Sardines (Sardeles Ladolemono)

Marinated Sardines (Sardeles Ladolemono)

Ancient Flavor of a Greek Island: Mastic

Ancient Flavor of a Greek Island: Mastic

By ALEXIS MARIE ADAMS
Small (Plate) Wonders

Small (Plate) Wonders

By AGLAIA KREMEZI
Greece’s Daily Dish

Greece’s Daily Dish

By BETH KRACKLAUER
The Wild, Sweet Honey of Greece

The Wild, Sweet Honey of Greece

By MARIA XERAKIA
Peppers Stuffed with Feta (Piperies Gemistes me Feta)

Smoky, Hot Stuffed Peppers of Macedonia

By BETH KRACKLAUER
Orange Cake (Portokalopita)

A Greek Sweet Worthy of Indulgence

By DIANA FARR LOUIS

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