These crispy, intensely almond flavored macaroons had the perfect contrasting creamy interior. I chose this recipe to use up some of those egg whites left over from the egg yolk sauces and rice pudding. It turned out to be a lot more work with blanching, skinning the almonds, and slicing them. It ground up well, but it was difficult to scoop out into pleasing shapes. It was all worth it, these are nothing like the gummy ones that come out of the store bought packages.

We love chicken with forty cloves of garlic, so could not resist this recipe. I bought peeled garlic cloves, so it was straight forward to put together and then let cook in the oven. I used my Dutch oven instead of a clay pot, and the recipe worked well. If you are looking forward to whole garlic cloves you will be dissapointed as they do disintegrate into the sauce as she describes. The olives however retain their texture and give bursts of salty flavor.This turned out okay, but is not a recipe that I feel a need to repeat.

A nice side dish when you either have bulgar to use up or want a change for rice. I have been freezing my leftover tomato paste flattened out to make it easier to take out the small amounts needed. I was disappointed that it took so long to cook. It was delicious, however.

This interesting cake went well,the thick batter spread nicely and it was easy to layer the Cyprus sweet-wine soaked raisins mixed with chopped almonds, cinnamon and sugar between the two layers of batter. I used a layer of greased parchment to help turn the cake out of the 10 inch spring form pan. This is where things went wrong. The cake baked perfectly in the allotted time, and when I turned it over and peeled off the parchment, I had a hard top through which he syrup would not penetrate. I couldn't even pour the first third of syrup as it was already pooling. I finally dumped it all on top and went to bed. Don't expect to be able to eat this soon after making it. I tried skewering it all over with minimal penetration. Perhaps pouring very hot syrup over a very hot cake would help. Maybe the ratio of ingredients is off. This cake has potentential. My cake was dry with a delicious hidden filling and amazing lemon syrup on top. It wasn't the syrup soaked cake of my dreams. However she does call it "frosting" the cake with the syrup, so maybe that is how it should turn out.

I used a pound of chickpeas and was glad not to have made the full recipe. I did peel the chickpeas and think that I should have cooked them longer initially as the skins were not loosened at all. I was delighted to learned how to remove the skins with the aid of baking soda. I aso whisked the peeled peas as they cooked, not waiting until the end of the cooking period. I liked the thickened but chunky texture. It is a some what plain soup and went well with the City bread to make a complete meal.

This syrup is not cloyingly sweet like some of the syrups largely made with honey. It cooks for 15 minutes to thicken and reduce. I used a Spanish orange liqueur. The clove and cinnamon taste too strong in the syrup when tasted by itself. But when poured on the custard semolina custard pie, it tastes just right.

My songs worked well on my warm stove. The dough also worked well according to the directions and I was delighted with the amount of whole wheat flour. My confusion started with the shaping of the loaves. For me 15 X 4" is not an oblong, but an extreme rectangle. To achieve this shape, the dough had to be more than "slightly flattened". The first loaf I tried to shape by patting, but the second I very quickly formed into shape with my rolling pin. I couldn't understand how 3 to 4 widely spaced slits could form a cross-hatch pattern on this long, skinny loaf and I did not want to risk that this thin loaf would deflate. I was supposed to put it on a well oiled sheet, but I put it on parchment as it usually works well for me. Don't do this! You brush it with water twice and some must have soaked into the bottom crust. I bagged the bread while slightly warm and instead of a crispy crust, I ended up with a very soft crust. But it did have a great sour tang and was the perfect bread to cut up and serve with soup for a crowd.

Fish cooked on top of the stove with zucchini, tomatoes, a leek and a rich avogolemono sauce. I used steelhead trout. The thickest part was not cooking, so I moved that part over the flame and that helped it finish cooking without over cooking the rest of the fish. I couldn't 't bring myself to use sage and we loved it with Greek oregano. The sauce did turn a lovely pinkish color from the tomato juice. It made a great meal served with rice.

This made a decent salad. My favorite village salad in Cyprus had a blob of potato salad. I made mine with yellow pepper, really ripe tomatoes, and California olives. I loved the addition of capers. I did reduce the oil and chose the lemon juice option. I am not used to cucumbers in Greek salads, but I really liked it.

I used leftover roast lamb, but left out the juices. Other than that I followed the recipe exactly. I was skeptical about scoring the top into 12 pieces, but it helped it vent while cooking, made it easier to cut into serving portions, looked very pretty and the filling did not seep through. The aroma while baking was amazing. The filling set up and the nuts, raisins, herbs, etc all worked well. My family was really impressed.

These flavorful meatballs made with ground lamb were amazing. I could only find ground lamb in a one pound package, so I increased all the other ingredients accordingly. There is a lot of prep work here and you need to plan ahead as there is a long refrigeration period before frying. When the first batch was in the pan frying, I realized that I had forgotten to roll them in the chopped almonds then flour. It was easier to taste all the flavors in the meatballs without nuts. The ones with nuts make a very impressive appetizer.

I did not notice the add-ins for this simple dressing. I did use fresh Eureka Cook lemon juice whisked with the olive oil and salt. It gave a fresh bright lemony taste to the single vegetable cabbage salad. I do think Greek oregano would be a great addition. The special Greek oregano I picked up has more seeds in it than leaves.

We also really liked these potatoes. I used yellow Yukon potatoes, which cooked too quickly for this recipe, if the initial water step was missed, the timing would have been perfect. If you do not use russet potatoes, adjust the time accordingly. Read the directions carefully as I missed the addional 15 minutes required which is important to get the delicious crispness mentioned by the other reviewers.

The Arborio rice is superb in this dish. For the lentils, I only had miniature green lentils and they worked well in this recipe. The topping of fresh cilantro mixed with vinegar worked well to cut the grease from the onions. However, 1/4 cup of olive oil was excessive to fry the onions, and I would use the minimum oil necessary. All the components are essential for an intensely flavored side dish that could stand alone for a vegetarian dish.

Excellent creamy rice pudding that turned a rich brown color from the raisins and the vanilla extract. I used the Arborio rice as recommended. Not having whole milk, I used a combination of two and zero percent fat milk. Since I have had trouble with either runny or overcooked rice pudding, I eliminated one cup of the milk. She does not specify how much of the optional additions to add, so I added an amount of black raisins equal to the amount of rice (and also the sugar). It cooked perfectly, thickened just right, and I liked this version made with Arborio rice.

This cream sauce made up very easily. I made it ahead by 20 minutes and it held well until everything else was ready. I am usually not a fan of nutmeg in savory dishes, but the small amount here was fine. I mad it for the cauliflower dish so added more nutmeg and lemon juice which gave it even better flavor.

This is the author's favorite dessert and is also a favorite of mine. After the third day of going back for it at a restaurant on Crete for breakfast 37 years ago and realizing they were still cutting it out of the same pan, we went somewhere else the fourth day. I tried so hard to recreate it when I came back and fillo dough was not easily available and I had no idea of what semolina was. I like the sweetness and vanilla in the custard. Be sure to butter the backside of the sheets of fillo used to line the pan so that they remain flexible and can be bent over the filling.

I started with half of the water as I have found her soups too thin. Otherwise I followed the recipe exactly. It cooked smoothly until I added the tahini mixture and it acted just like a Yellowstone mud pot, so I thinned it somewhat with boiling water from my electric kettle. This sounded strange, but we loved the chewiness of the arborio rice, the flavor of the soup base, and definitely the saltiness of the olive garnish really made this soup work. The large amount of tahini made a great filling Lenten soup. I will repeat this surprisingly delicious soup.

We grilled these skewers and they turned out quite well. Not liking either tarragon or Ouzo, I substituted another Greek herb, oregano. I highly recommend it if you also do not like licorice flavored dishes. We served this over rice the first time and the leftovers in pita bread with tomato, lettuce, onion and vinaigrette.

Another great use of Arborio rice. I liked that the filling consisted of uncooked rice, meat, onions, dried fruit etc. It mixed up quickly, but such a small amount was used in each leaf that it was easy to stuff each leaf, but took a long time. The directions worked perfectly for cooking the stuffed grape leaves. I used ground pork because I had the exact amount needed on hand. The dried mango that I substituted for apricot gave a sweet burst of flavor even without pre-soaking it in wine. I have cooked a lot of stuffed grape leaves, but this recipe is now my favorite both to cook and to eat.

An amazing and substantial Greek type salad based on broken up barley rings. I wish that the amount of water to sprinkle on the chunks of barley rings was specified. I used about three tablespoons. This was incredibly delicious, only missing a little onion. Be sure you do not make too much, it will not keep.

This seems more like a torte than a cake. I toasted the walnuts and skinned them as much as possible to reduce any bitterness. The directions worked well here. I like coffee, but not coffee flavored anything else, so I made a lemon flavored syrup instead of the coffee syrup. It was delicious, the flavors felt Greek and went together well. It was hard to wait the specified time, but it was worth waiting for. Be careful and only use the amount of syrup specified, it is perfect.

It seemed odd to have that much cabbage in a soup with fresh dill on top without making borscht. I was worried that without the red wine the flavor would be flat, but with a little white wine, it was a robust, flavorful soup. The pinto beans instead of the small white beans also worked. Do not skip the toppings. I interpreted shredded salami as short thin strips. Our dill is really lush right now and it was divine with the shredded salami on top of the soup.