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Susanna Hoffman

  • Recipe

    Zucchini Fritters (Kolokithakia keftedes)

    If you’re making both the fritters and the lamb meatballs, you can strain and reuse the fritter oil to fry the meatballs. Use a metal sieve, as the oil will…

  • Recipe

    Crisp Lamb Meatballs (Keftedakia Arni)

     

  • Recipe

    Pine Nut, Currant & Rice-Stuffed Grape Leaves (Dolmades)

    While soaking the currants in water is traditional, soaking them in wine gives them extra punch. You may find a wide variety of leaf sizes in a single jar of…

  • Recipe

    Rustic Eggplant Dip (Melanzanosalata)

    Grilling the eggplant adds a wonderful smoky flavor. But broiling or roasting it makes a dip that’s just as delicious.

  • Recipe

    Toasted Pita Chips

    You’ll need to bake the chips in two or more batches. If baking two sheets at a time, swap the sheets’ positions after 5 minutes. If you're not using store-bought…

  • Recipe

    Cucumber-Yogurt Dip (Tzatziki)

    Aside from being a great party dip, tzatziki is also delicious served with roasted or grilled meats, or with the lamb meatballs. Chopping the garlic in the salt is a…

  • Recipe

    Hummus with Tahini (Xoumas me Taxini)

    Greek hummus, a dip that dates back to ancient Greece, is very similar to other Near Eastern versions, such as Lebanese or Turkish hummus, some of which can be a…

  • Recipe

    Greek Spinach & Feta Pie (Spanakopita)

    Spanakopita can also be made with other greens, such as dandelion or chard, in place of spinach. You can use 1 lb. frozen chopped spinach instead of fresh. Thaw the…

  • Recipe

    Homemade Greek Pita

    It helps to have a scale to divide the dough evenly, and you’ll need at least 6 square feet of counter space to lay out the rolled pitas.