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Browse curated dishes generated by our community.

  • Tender grape leaves stuffed with seasoned lamb and toasted pine nuts are neatly arranged on a rustic serving platter, drizzled with a bright lemon sauce and garnished with fresh parsley.
    110mEstimated cooking time

    Dolmades with lamb and pine nuts

  • A steaming bowl of golden Avgolemono soup, rich with tender pieces of cod, plump shrimp, and a swirl of fluffy egg-lemon mixture, is garnished with fresh parsley.
    35mEstimated cooking time

    Seafood Avgolemono Soup with Cod & Shrimp

  • A bright, inviting platter of vegetarian chickpea and dill dolmades, glistening with olive oil, are neatly arranged and garnished with fresh dill sprigs.
    105mEstimated cooking time

    Vegetarian chickpea-dill dolmades

  • A comforting bowl of avgolemono rice soup is generously garnished with fresh dill and spinach, its creamy texture and vibrant green additions promising a delicious and healthy meal.
    40mEstimated cooking time

    Avgolemono Rice Soup with Dill & Spinach

  • A rustic earthenware dish overflows with tender, caramelized roasted vegetables like zucchini, eggplant, potatoes, and tomatoes, glistening with olive oil and fresh herbs, served family-style.
    80mEstimated cooking time

    Classic Briam: Greek Roasted Veg Medley

  • A comforting bowl of creamy, lemony avgolemono soup, studded with tender orzo pasta and garnished with fresh parsley, served in a rustic ceramic bowl.
    35mEstimated cooking time

    Classic Avgolemono Soup with Orzo

  • A rustic, golden-brown baked Greek vegetable casserole brims with tender zucchini, potatoes, and tomatoes, generously studded with fluffy chickpeas and brightened by a lemon-herb finish.
    85mEstimated cooking time

    Briam with Chickpeas and Lemon Herb

  • Neatly rolled dolmades, glistening with olive oil, are piled high on a rustic plate, garnished with fresh parsley and wedges of bright lemon.
    100mEstimated cooking time

    Classic Dolmades: grape leaves with lemon-herb rice

  • A steaming bowl of hearty Greek fasolada, filled with tender white beans and vegetables in a rich tomato broth, is garnished with fresh parsley and a drizzle of olive oil, all in soft, inviting light.
    75mEstimated cooking time

    Classic Fasolada: Greek Bean Soup

  • Golden-brown roasted vegetables like zucchini, potatoes, and bell peppers peek out from a parchment paper parcel, garnished with fresh herbs and glistening with olive oil.
    60mEstimated cooking time

    Briam en Papillote: Herb-Parcel Roasted Veg

  • A vibrant salad features flaky sardines nestled amongst colorful bell peppers, onions, and herbs, glistening with a tangy dressing.
    30mEstimated cooking time

    Sardine Escabeche Style Salad

  • Tender, fall-off-the-bone braised lamb shanks glisten in a rich sauce, served atop creamy, decadent Queijo da Serra polenta, garnished with fresh rosemary sprigs.
    205mEstimated cooking time

    Braised Lamb Shanks with Queijo da Serra Polenta

  • Flaming grilled sardines rest on a bed of smoky, pan-fried potato wedges, glistening under dim restaurant lighting that highlights their charred skin.
    25mEstimated cooking time

    Sardines a Brasa with Smoked Paprika Potatoes

  • Tender, spice-rubbed octopus tentacles, roasted to a beautiful char, rest on a bed of golden, rosemary-flecked potato wedges, bathed in warm, inviting light.
    70mEstimated cooking time

    Spiced Citrus Baked Octopus with Rosemary Wedges

  • Charred whole sardines glisten with marinade and fresh herbs, served simply on a rustic platter, evoking a fresh, seaside meal.
    25mEstimated cooking time

    Lemon Herb Marinated Grilled Sardines

  • Thick slices of toasted bread are generously topped with melted Queijo da Serra cheese, drizzled with golden honey, and sprinkled with crunchy walnuts, creating a warm and inviting appetizer.
    20mEstimated cooking time

    Queijo da Serra Tostas with Honey and Walnuts

  • Tender, charred octopus pieces are artfully arranged with roasted potatoes, red onions, and a bright herb salad, drizzled with olive oil and ready to be enjoyed.
    60mEstimated cooking time

    Deconstructed Polvo à Lagareiro Salad

  • A golden-brown, comforting baked dip made with Queijo da Serra cheese is served bubbling hot in a rustic ceramic dish, garnished with fresh herbs and a drizzle of olive oil.
    30mEstimated cooking time

    Creamy Queijo da Serra Baked Dip

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71 page of 95Total recipes: 1710
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1697071727395
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