You don’t have to be Greek for this amalgam of tomatoes, green beans, red onion, feta, and olives to taste like home.
About Michael Psilakis
Michael Psilakis’ destiny as a master of Greek cuisine may have been determined during childhood, when he learned how to spit-roast whole lambs. He is currently chef-owner of several restaurants in New York, cooking show host, and the recipient of several national culinary awards. Appropriately enough, his first cookbook is titled How to Roast a Lamb.
Lamb Burger | Bifteki Arniou
Aug 15, 2011 by
Definitely a nonconformist, this beauty of a burger melds lamb, pork, grilled onion, mustard, parsley, dill, fennel, cumin, lemon, and scallion. We dare you.
- Quick Glance
- 30 M
- 45 M
- 14
Red Wine and Feta Vinaigrette
Aug 09, 2011 by
This herby vinaigrette boasts ample flavor to flaunt throughout the meal on salad, veggies, grilled chicken, roast fish. Drizzle it here, there, everywhere.
- Quick Glance
- 5 M
- 5 M
- 8
Rabbit Confit
Apr 18, 2011 by
Fear not. This Bugs Bunny rabbit confit is so delicious, so falling-off-the-bone tender, you’ll soon forget the cartoon. But, please, never forget your manners.
- Quick Glance
- 30 M
- 3 H, 30 M
- 6