Artichoke Soup Avgolemono by Crescent Dragonwagon: Avgolemono is Greek for "egg and lemon," the surprising pairing at the base of this velvety soup.
Halibut With Black Olive Butter Sauce by Victoria Wise: Pressure-steaming infuses the fish in this recipe with aromatic dill and onion.
Lamb Patitsio by Cheryl and Bill Jamison: Patitsio is a Greek baked pasta dish not unlike lasagna or macaroni and cheese. Here, the ground lamb is made into small meatballs that are briefly smoked before baking.
Celery Root Skordalia by Anna Sortun: This thick vegetable puree is delicious served with meat during the main course, or with roasted beets as a mezé.
Greek Three-Cheese, Spinach & Onion Potpie by Eleanor Klivans: The spinach and cheese turnovers called spanakopita are a beloved Greek dish in America, but this potpie version is better for easily serving a crowd.
Honey and Yogurt Panna Cotta by Kate Zuckerman: Fresh strained yogurt and honey are recognizably Greek flavors. This smooth custard dessert pairs beautifully with seasonal fruit and berries.
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