NYT Cooking: A drizzle of honey and a blast of heat transform a standard block of crumbly feta into an unexpectedly luscious, creamy spread for pita and vegetables. This, with a hunk of crusty bread and a glass of chilled white wine, is the perfect warm w
Gigantes plaki, or "giant beans", are traditionally served as part of a mezze, and this easy recipe can also satisfy as a stand-alone main. Traditionally cooked in an earthenware pot, this recipe uses petimezi to lend a gentle sweetness to the dish.
In various parts of Greece, you'll see street vendors selling grilled sweet corn brushed with olive oil and sprinkled with sea salt. Maria Benardis shares her version of this dish, complete with a herb and feta dressing.