2 cups thick Greek full fat yogurt ½ teaspoon (or more to taste) cayenne pepper 1 clove garlic – crushed 2 tablespoons Greek olive oil Sea salt to taste In a large bowl, combined the meats, ...

Sheftalia is an old-style Greek sausage that is cooked on a charcoal grill. Trevor Bolerjack used a mixture of pork butt and lamb shoulder to create it. He served it over jasmine rice and then paired ...

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. Sausages usually make for a quick, low-effort workaday dinner — a packet grabbed on the way home, its contents ...

He has frequently mentioned to me that as the economy has soured, he's been selling more and more sausages each day. Across the top of his refrigerated counter, he had no less than 20 different kinds ...

I’ve been fixated on the fragrant coarse-ground Greek sausage loukaniko since a visit last summer to that Greektown funhouse the Parthenon. A group of us headed in for the offal sampler on an ...

Heat oil over medium-high heat in a medium pot. Cook carrots and onion until just softened, about 5 minutes. Add lentils, broth, water, bay leaf, salt and pepper to taste. Heat to a simmer; cook, ...

You might think you’ve seen this restaurant before. Tucked into an Avondale strip mall, Xanthi Greek Food looks just like the other corner gyro shops that litter the landscape. They’re not so ...

In a heavy bottom pot, layer Onions, Garlic Butter, Potatoes, Lucaniko Sausage, and Greek beer. Cover tightly and boil on high for approximately 5-8 minutes. Remove lid, add Corn, then Shrimp, Old Bay ...

2 good-sized aubergines about 600g total weight olive oil 500g mixed red and yellow baby tomatoes halved 4 tbsp oregano leaves To make the sausages, blend the minced lamb, shallot, garlic, cumin, ...

Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. Eater critic Robert Sietsema offers a list of five must-try Greek American ...