This traditional Greek lemon and egg soup gets a twist, and added flavor, from tomatoes. More

This creamy cheese cake tastes of honey and cinnamon. More

A fall take on hortopita mixes Swiss chard with spinach. More

Potatoes are simmered with tomatos and kalamata olives for a hearty, warming stew. More

Whole Branzino is stuffed with lemon and herbs and baked in a salt crust. More

Eat this Greek salad in the summer and you'll see that ripe tomatoes and cucumbers don't need anything more than a light dressing of olive oil and red wine vinegar to taste their best. More

I like tzatziki alone or spread on pita, alongside fish or with an assortment of vegetables. Cucumber makes it light and refreshing, while garlic adds bite and olive oil imparts just a hint of fruity richness. More

This dip gets its pink hue from carp roe, though cod can also be used. The briny little balls are mixed with breadcrumbs, lemon juice, and olive oil. The result is a creamy, salty spread that's incredibly addictive. More

Most recipes for melitzanosalata, a Greek roasted eggplant dip, have you roast the eggplant in the oven for 30 minutes until it's completely soft. After grilling the eggplant instead and avoiding that oven heat, I'd argue it's grill or nothing for this dip. It has a nice cooling effect, with creamy smokiness balanced by the fresh lemon and parsley. More

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