Recipes

I love a good gyro from an authentic Greek restaurant, but making it at home requires some serious effort. This venison smash gyro recipe is a riff on the viral smash taco trend. It uses pita bread instead of tortillas and is topped with lettuce, tomato, onion, and a Greek tzatziki sauce. It comes...

The season for oyster mushrooms can be long. We typically find them in spring and fall in Nebraska, when temperatures warm after winter and the weather begins to cool down again in the fall. Wild oyster mushrooms are always found on logs and dead timber and are usually pearl white, light brown, or...

Avgolemono, meaning egg (avgo) and lemon (lemono), is a Greek chicken soup that’s creamy without the use of dairy. Eggs and rice thicken it and give a silky texture that is to die for on a cold winter day. Actually, it reminds me a lot of the Vietnamese rice porridge I grew up eating, except the...

This Greek watermelon salad is the epitome of summer. Cool, hydrating watermelon blends with ripe cherry tomatoes that are just about to burst—it’s heaven on a hot day. The red onion, cucumber, and feta are Greek classics that meld with the watermelon seamlessly. I like to make this in advance and...

Every country has its own take on the meatball, and in Greece it’s the Keftedes. Although they’re normally made of lamb, venison is a great substitute. These have a bright, zesty quality that balls of ground meat often lack. But, like a generic meatball, they are super versatile and can be served in...

This recipe embraces so many things that I love about the holiday season. It has become a favorite of mine. The idea began by poaching pears in mulled wine for a dessert, but when I reduced it down to a sweet glaze I knew that it belonged on the main course: roasted duck. The mulled wine glaze is...