Sphingoi or svingoi are also known as the island-style loukoumades. Svingoi are fluffy little balls of dough, like our loukoumades or French choux. They come from the islands of Greece and are…

Melokourkouta is prepared from “water‑honey”, the water used to rinse the beehives after the harvest, and it is thickened with a flour batter, the “kourkouti” from which it takes its name. It is…

Loukoumades are called “fouskia” because they puff up in the oil. Frying them requires technique and, of course, several trials. The proper technique is to make them with a little dough, so that it…

Cuttlefish and cuttlefish pilaf are a whole story in themselves. The pots they are cooked in end up looking like black-figure vases. Because the ink is the very essence of this dish. The soft body of…