Hot Sauce

Hummus

Kalamata Olives

Tzatziki

Feta Cheese

Simple Greek Vinaigrette

Greek Salad Dressing

Pita Bread

Dolmades

Roasted Potatoes

Rice

Falafel

Fried Calamari

Shrimp Griller

Moussaka

Lamb Chops

Roast Lamb

Cheese Pie

Spinach Cheese Pie

Chicken Schnitzel

Roast Chicken

Gyros

Pork Souvlaki

Chicken Fillet

Wear gloves if you have sensitive skin. Stem the chilies and, if desired, remove seeds for milder heat; keep seeds for hotter sauce. Roughly chop chilies, carrots, onion, and garlic so they blend evenly.

Measure out vinegar, oil, lime juice, sugar, salt, and optional spices so they’re ready to add.

Heat a medium skillet over medium heat and add the 2 tablespoons neutral oil. When shimmering, add the chopped carrots and onion. Sauté 4–5 minutes until they begin to soften and lightly brown—this adds sweetness and mellows raw sharpness.

Add the chopped chilies and garlic to the skillet and cook 2–3 minutes more, stirring frequently, just until fragrant. Do not let garlic burn.

Remove the skillet from heat and let the mixture cool for 5 minutes.

Transfer the cooled vegetable and chili mixture to a blender or food processor. Add 1 cup distilled white vinegar, 2 tablespoons lime juice, 1 tablespoon granulated sugar (or honey), and 1 teaspoon kosher salt.

Initial Blend

Blend on high until completely smooth, 1–2 minutes. If the blender struggles, pause and scrape down the sides, then blend again.

With the motor running, slowly stream in remaining 2 tablespoons neutral oil to help emulsify the sauce and round the flavor.

Taste and adjust: add the optional smoked paprika, cumin, and black pepper now if using. If too sharp, add another 1 teaspoon sugar or 1 tablespoon honey. If too thick, add up to 1/4 cup water a tablespoon at a time to reach desired consistency.

For safe shelf life, ensure the final sauce is at least 4.0–4.2 pH; the recipe as written (1 cup vinegar to ~2 cups produce) will be acidic enough for short refrigerated storage, but if you plan to can or store long-term at room temperature, test pH or use a tested canning recipe.

For a smooth, restaurant-style hot sauce, pass the blended sauce through a fine-mesh sieve or chinois, pressing with a spatula to extract as much liquid as possible. Discard solids.

Transfer the sauce to a sterilized bottle or jar. Let cool to room temperature, then refrigerate. Sauce will develop flavor over 24–48 hours.

Keeps in the refrigerator for up to 6 weeks. If you preserved for long-term storage following proper canning/pH procedures, follow standard shelf-stable guidelines.

Shake well before use. Use on tacos, eggs, grilled meats, or as a spicy condiment. Stir in chopped cilantro for a fresh herb note just before serving if desired.

fresh red chilies (e.g., Thai, Fresno, or red jalapeños)

carrots (medium, peeled and chopped)

white onion (medium, chopped)

garlic cloves (peeled)

distilled white vinegar

fresh lime juice

kosher salt

granulated sugar (or honey)

neutral oil (vegetable or canola)

smoked paprika

ground cumin

black pepper

fresh cilantro leaves (optional)

water (to adjust consistency)

For an ultra-smooth hummus, remove loose skins from chickpeas by pinching a few at a time between your fingers. This takes extra time but improves creaminess.

Optional peel

If using canned chickpeas, drain them, reserving 2 tablespoons of the aquafaba (chickpea liquid). Rinse the chickpeas lightly under cool water and drain again. If you prefer very creamy hummus, simmer chickpeas in water for 10–15 minutes to soften further, then drain, reserving 2 tablespoons of cooking liquid.

In the bowl of a food processor, combine the tahini and fresh lemon juice. Pulse/process for 30 seconds, then scrape down the sides and process another 20–30 seconds. This step whips the tahini and prevents graininess.

Add the minced garlic, ground cumin, and 1/2 teaspoon of the salt to the whipped tahini and pulse briefly to incorporate.

Add the drained chickpeas to the food processor with the tahini mixture. With the processor running, add 2 tablespoons of the reserved aquafaba (or water) through the feed tube. Process for 1–2 minutes, stopping to scrape down the sides as needed. The mixture should be thick and creamy.

While processing, stream in 3 tablespoons of olive oil and continue processing until very smooth, about 1–2 more minutes. If the hummus is still too thick or grainy, add up to 2 more tablespoons of cold water (or aquafaba), 1 tablespoon at a time, and process until you reach your desired texture.

Taste and season with the remaining 1/2 teaspoon kosher salt (adjust to taste) and the black pepper. Pulse briefly to incorporate and taste again. Adjust lemon, salt, or cumin as preferred.

Spoon the hummus into a shallow bowl and use the back of a spoon to create a swirl or shallow well in the center.

Drizzle 1 tablespoon of extra-virgin olive oil over the surface, sprinkle with smoked paprika, chopped parsley, and toasted pine nuts if using.

Serve at room temperature with pita, fresh vegetables, or as part of a mezze spread. Leftover hummus keeps in an airtight container in the refrigerator for up to 4–5 days.

canned chickpeas (drained)

reserved chickpea liquid (aquafaba) or water

tahini (well-stirred)

fresh lemon juice

extra-virgin olive oil

minced garlic (about 2 medium cloves)

cold water (adjust for texture)

extra-virgin olive oil (for drizzling)

chopped fresh parsley

toasted pine nuts (optional)

Place the Kalamata olives in a fine-mesh strainer and rinse briefly under cool running water to remove excess brine. Drain well and pat dry with paper towels. If olives are very briny to your taste, soak them in cold water for 30 minutes and drain again.

Rinse and drain

Thinly slice the garlic cloves. Use a microplane or fine grater to remove 1 teaspoon lemon zest, then squeeze 2 tablespoons fresh lemon juice. If using orange peel, cut one large strip of peel avoiding the white pith. Strip rosemary and thyme leaves from half the sprigs and leave the rest whole for presentation if desired.

Prepare aromatics

In a small saucepan over low heat, warm 1 cup extra virgin olive oil until just warm to the touch (do not let it simmer). Warming the oil for 1–2 minutes helps release the flavors from the herbs and seeds but is optional for a cold infusion.

Warm the oil (optional)

In a clean jar or airtight container large enough to hold the olives, add the drained olives, sliced garlic, lemon zest, lemon juice, rosemary sprigs and/or leaves, thyme sprigs, 1 teaspoon crushed red pepper flakes, 1 teaspoon whole black peppercorns, 1 teaspoon fennel seeds, and the orange peel strip if using. Pour the warm (or room-temperature) olive oil over the mixture to fully submerge the olives. Stir or shake gently to distribute aromatics. Taste and add up to 1/4 teaspoon kosher salt only if the olives are not briny enough for your preference.

Combine ingredients

Seal the jar and let the olives marinate at room temperature for at least 4 hours, preferably overnight, to allow flavors to meld. For stronger flavor, refrigerate and marinate for 2–3 days. If refrigerated, bring to room temperature before serving so the oil solidifies less and aromas are more pronounced (about 30–60 minutes).

Marinate

Transfer olives to a serving bowl, spooning some of the infused oil and aromatics over them. Garnish with the reserved herb sprigs or a little extra lemon zest if desired. Serve with toasted bread, crostini, or alongside cheeses and charcuterie.

Serve

Store marinated olives refrigerated in their oil and aromatics for up to 2 weeks. Bring to room temperature before serving. If oil becomes cloudy in the fridge, let it warm to clarify.

Storage

Toast bread slices until crisp and warm. Spoon olives with some of the infused oil onto crostini and sprinkle with crumbled feta if using.

Kalamata olives (pitted or unpitted)

Extra virgin olive oil

Fresh lemon juice

Lemon zest

Garlic cloves, thinly sliced

Fresh rosemary, small sprigs (or 1 tsp dried)

Fresh thyme sprigs (or 1 tsp dried)

Crushed red pepper flakes

Whole black peppercorns

Fennel seeds

Orange peel (large strip, optional)

Kosher salt (if olives are very briny, optional)

Toasted bread or crostini

Crumbled feta cheese

Wash the cucumber. Cut off the ends, then slice the cucumber lengthwise and use a spoon to scoop out the seeds (optional for less water). Grate the cucumber on the large holes of a box grater or pulse 2–3 times in a food processor until coarsely grated.

Seed and grate

Place the grated cucumber in a large sieve or colander set over a bowl. Sprinkle the 1 tsp kosher salt over the cucumber and toss to distribute. Let sit 10 minutes to draw out moisture.

Salt and drain

After 10 minutes, press the cucumber firmly with the back of a spoon or squeeze in a clean kitchen towel or cheesecloth until very little liquid remains. Measure out the drained grated cucumber — you should have about 1 to 1 1/4 cups; discard the liquid.

Remove excess water

In a medium mixing bowl, add 2 cups full-fat Greek yogurt, 2 tablespoons extra-virgin olive oil, 1 teaspoon white wine vinegar, and 1 teaspoon fresh lemon juice. Whisk until smooth and slightly glossy.

Combine base

Stir in the minced garlic (2 cloves), 2 tablespoons finely chopped fresh dill, and 1 tablespoon finely chopped fresh mint (if using). Season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Taste and adjust salt/acid as desired.

Add aromatics and herbs

Add the well-drained grated cucumber to the yogurt mixture and fold gently until evenly distributed.

Fold in cucumber

Cover the bowl and refrigerate for at least 1 hour (preferably 2–3 hours) to allow flavors to meld. This also firms the tzatziki and reduces leftover moisture.

Chill

Before serving, taste and adjust seasoning (more salt, lemon, or olive oil if desired). Transfer to a serving bowl, create a shallow well in the center, drizzle the remaining 1 tablespoon extra-virgin olive oil, and sprinkle with 1/4 teaspoon smoked paprika or Aleppo pepper if using. Garnish with fresh dill sprigs.

Adjust and serve

English cucumber (unpeeled)

Kosher salt (for draining cucumber)

Full-fat Greek yogurt

Extra-virgin olive oil

White wine vinegar

Garlic cloves (fresh, minced)

Fresh dill (finely chopped)

Fresh mint (finely chopped, optional)

Kosher salt

Black pepper (freshly ground)

Extra-virgin olive oil (for drizzling)

Fresh dill sprigs (for garnish, optional)

Smoked paprika or Aleppo pepper (optional)

Pour 8 liters of fresh whole milk into a large stainless-steel pot. Slowly heat the milk to 32°C (90°F) over low-medium heat, stirring gently to prevent scorching.

Prepare milk

If you used pasteurized milk, dilute 1 tablespoon calcium chloride in 60 ml cool, non-chlorinated water and stir it into the milk evenly once it reaches 32°C (90°F).

Add calcium chloride (if used)

Sprinkle 1 teaspoon mesophilic starter culture over the surface of the milk and allow it to rehydrate for 1–2 minutes. Gently stir the culture into the milk for about 1 minute, ensuring even distribution. Let the milk rest undisturbed for 30 minutes at 32°C (90°F) to allow acidification to begin.

Inoculate with starter

Dilute 1 teaspoon liquid rennet in 60 ml cool, non-chlorinated water. Stir the diluted rennet into the milk for 1 minute using an up-and-down motion, then stop stirring and cover the pot. Let the milk set undisturbed for 45–60 minutes at 30–32°C (86–90°F) until a clean break is achieved (curd should firm and separate when cut).

Add rennet

Using a long knife or curd cutter, cut the curd into 1–1.5 cm (3/8–1/2 in) cubes. Make vertical cuts across the pot and then perpendicular cuts to make a grid.

Cut the curd

Let the cut curds rest for 5 minutes to firm slightly. Then, gently stir the curds for 10–15 minutes to prevent matting and to encourage whey expulsion, keeping the temperature steady around 32°C (90°F).

Rest and gently stir

Over 20–30 minutes, slowly raise the temperature to 36–38°C (97–100°F) while gently stirring. Maintain this temperature until curds reach desired firmness (this produces a firmer, drier feta).

Cook curds (optional for firmer feta)

Line a colander with cheesecloth and ladle the curds into it. Allow whey to drain for 2–4 hours at room temperature. Gather the cheesecloth and tie to form a bundle; hang the bundle to drain further for 6–12 hours or overnight, depending on desired moisture. For traditional crumbly feta, drain longer to remove more whey.

Drain curds

Transfer drained curd into a feta cheese mold or loaf pan lined with cheesecloth. Fold cloth over the top and place a light weight (1–2 kg) to press for 2–4 hours at cool room temperature, turning once if desired to produce even texture. Pressing time controls final density—shorter press yields softer feta.

Mold and press

Remove cheese from mold and unwrap. Cut into blocks (approx. 2.5–5 cm thick). Weigh each block and either dry-salt by rubbing non-iodized salt on all sides (use roughly 2% of each block’s weight) or place into pre-made brine. For dry-salting, let the salted blocks rest on a rack refrigerated for 24 hours, turning occasionally so salt distributes evenly.

Cut and salt

Dissolve 200 g non-iodized salt in 2 liters cool, filtered water to make a ~10% brine. Chill brine to 8–12°C (46–54°F).

Make brine

Place salted or un-salted (if you used dry-salting already, reduce brine time) feta blocks into a sanitized container and cover completely with brine. Weigh down the cheese if necessary so it remains submerged. Refrigerate at 4–10°C (39–50°F).

Brine the cheese

Allow feta to age in brine for at least 5–7 days for a mild flavor. For classic tang and crumbly texture, age 2–6 weeks. Taste periodically. Optional: after aging, transfer to jars with brine and cover with olive oil and oregano for marinated feta.

Keep feta submerged in brine in a sealed container in the refrigerator. Properly brined feta can last 4–6 weeks refrigerated. Marinated feta in oil will keep for 1–2 weeks once opened. Serve chilled or at room temperature; crumble over salads, bake in pastries, or enjoy with bread and olives.

Whole cow's milk (or sheep/goat blend)

Mesophilic starter culture (MA4001/MA4002 or equivalent)

Liquid rennet (or rennet tablet, diluted)

Calcium chloride (if using pasteurized milk)

Kosher or cheese salt (non-iodized)

Water (for brine)

Olive oil (for storing, optional)

Dried oregano or herbs (optional)

Peel the garlic clove and finely mince it, then sprinkle a pinch of salt over it and press with the side of a chef's knife to form a paste. This mellows the raw garlic and helps it incorporate into the dressing.

Prepare garlic

In a medium bowl or a jar with a tight-fitting lid, combine the red wine vinegar, fresh lemon juice, Dijon mustard and honey (or sugar). Whisk or shake to blend the mustard and sweetener evenly into the acids.

Combine acidic ingredients

Add the garlic paste, dried oregano, Kosher salt and freshly ground black pepper to the acidic mixture. Stir or shake briefly to distribute the seasonings.

Add aromatics and seasoning

Slowly drizzle the extra-virgin olive oil into the bowl while whisking continuously until the dressing thickens and emulsifies. If using a jar, add the oil, close the lid, and shake vigorously for 30–45 seconds until combined.

Emulsify with oil

Taste the vinaigrette and adjust seasoning as needed: add more salt for brightness, more honey for sweetness, or more lemon for acidity. If the dressing is too thick, whisk in up to 1 tablespoon of water to reach desired consistency.

Adjust consistency and taste

If using, stir in the finely chopped fresh parsley and/or dill for added freshness and color.

Optional fresh herbs

Transfer the vinaigrette to a clean jar or bottle and refrigerate. The flavors meld after at least 30 minutes; shake or whisk again before using. Keeps in the refrigerator for up to 7–10 days—bring to room temperature and shake before serving as the olive oil may firm up when cold.

red wine vinegar

garlic

dried oregano

Dijon mustard

honey or sugar

freshly ground black pepper

water (optional, to adjust consistency)

finely chopped fresh parsley

finely chopped fresh dill

Peel the garlic clove and mince it very finely. Alternatively, press the garlic with a garlic press. If you prefer a milder garlic flavor, smear the cut side of the clove on a cutting board and chop finely to release less raw bite.

In a medium bowl or a jar with a tight lid, add the red wine vinegar and fresh lemon juice. Whisk in the dijon mustard until uniformly combined; the mustard helps emulsify the dressing.

Add the minced garlic, dried oregano, chopped fresh oregano (if using), honey or sugar (if using), kosher salt, and freshly ground black pepper to the acid-mustard mixture. Stir or whisk to distribute evenly and allow the salt to begin dissolving for 30–60 seconds.

Add garlic and seasonings

While whisking vigorously, slowly drizzle in the extra-virgin olive oil until the dressing becomes a cohesive emulsion. If using a jar, add the oil, screw the lid on, and shake vigorously for 30–45 seconds until well emulsified.

Taste the dressing and adjust salt, pepper, or sweetness as desired. If the dressing is too thick, whisk or stir in up to 1 teaspoon of water to reach your preferred consistency. If it tastes too sharp, add a touch more olive oil or 1/4 teaspoon additional honey.

Let the dressing rest for at least 10 minutes at room temperature to allow flavors to meld. Transfer to an airtight container or keep in the jar. Refrigerate for up to 5–7 days. If chilled, the olive oil may thicken; bring to room temperature and shake or whisk before using.

Rest and store

Drizzle over Greek salad (tomatoes, cucumber, red onion, kalamata olives, feta) or use as a marinade for grilled vegetables or chicken. Shake or whisk again before serving.