Lemon-Anise Biscotti

For biscotti that are crisp but not too hard, we use whole eggs as the only source of fat in our recipe. Lemon-Anise Biscotti MAKES

Greek Sesame-Honey Bars

Cooking honey to the proper temperature guarantees the best flavor and texture in these Greek sesame treats. Greek Sesame-Honey Bars MAKES 32 bars WHY THIS

Individual Fresh Berry Gratins

For perfect Italian zabaglione , we use dry white wine instead of sweet and fold in whipped cream for structure. Individual Fresh Berry Gratins SERVES

Nectarines and Berries in Prosecco

To make a composed and cohesive combination, we macerate fruit with sugar before pouring sparkling wine on top. Nectarines and Berries in Prosecco SERVES 6

Honey-Glazed Peaches with Hazelnuts

For intensely flavorful glazed peaches, we broil the fruit and then reduce the accumulated juice to make a thick syrup. Honey-Glazed Peaches with Hazelnuts SERVES

Apricot Spoon Sweets

A syrup made from water, sugar, and honey turns fresh apricot wedges into a traditional Greek sweet. Apricot Spoon Sweets MAKES 4 cups WHY THIS

Chicken B’stilla

Spiced chicken and a layer of almonds, cinnamon, and sugar give our Moroccan pie its trademark sweet-savory contrast. Chicken B’stilla SERVES 10 to 12 WHY

Pumpkin Borek

Sheets of phyllo re-create the texture of the traditional dough typically used in this savory Mediterranean pastry. Pumpkin Borek SERVES 10 to 12 VEG WHY


To prevent our traditional spanakopita from becoming soggy, we microwave and wring out fresh curly-leaf spinach. Spanakopita SERVES 10 to 12 VEG WHY THIS RECIPE