You can garnish this lovely, colorful salad with a few Chios Mastiha crystals. It’s a great first course all year…
Trahana is an earthy, rich, highly flavorful traditional Greek pasta product. It’s the size of small pebbles and comes in…
Rabbit, which is delicate and lean, is a great match for the subtle aromatics of Chios Mastiha. The spice melds…
This otherwise hearty, country-style braised rabbit, perfect for a fall meal, benefits from a touch of understated flavor with the…
This makes a great first course. You can substitute any sharp, soft, white cheeses in the mix, taking care to…
Here is a perfect illustration of the chameleon-like versatility of Chios Mastiha. We’ve seen it paired with delicate white wines,…
Marinated fish is both a traditional and a modern Greek dish. All sorts of fish, especially tender, white-fleshed fish, are…
Cod fritters, one of the standard dishes on Greek taverna menus for decades, if not longer, gets a decidedly up…
The pine-like, almost astringent quality of Chios Mastiha pairs very well with crisp white wine in sauces, especially for rich…
Greek chefs have long been making infused olive oils, which they use as condiments in all sorts of dishes. Chios…
Snails are a popular ingredient in Greek island cooking, especially that of the southern Aegean. Orzo, called kritharaki in Greek,…
Cool white bulb vegetables, such as fennel and leek, are a perfect match for Chios Mastiha. This is a delicate, elegant…
This recipe is essentially a variation of the classic Greek pan-fried cheese called Saganaki. Here, a mild, buttery, pressed sheep’s…
This is a filling first course or accompaniment to meat, poultry and fish. It can also double as a hearty…
