Greek

Ouzeries are Greek cafés that specialize in mezedes, or appetizers, as well as in ouzo, the strong, anise-tinged drink after which the cafés are named. Saganaki gets its name from the two-handled pan in which it is made, but it can be prepared in any heavy small skillet. For a final flourish, the cheese is often splashed with ouzo and flamed.

Although it would be years before most Greek cooking would become familiar to Americans, one Greek dish, moussaka, did catch on in the seventies.

Samali: One of the great sweets of Thessaloniki, made in pastry shops, at home, and hawked from small carts on the streets all around the Kapani market.

This recipe can be prepared in 45 minutes or less but may required additional sitting time. Be sure to lightly oil the grill rack again so that it doesn’t stick.

(Greek Cucumber and Yogurt Salad)

Can be prepared in 45 minutes or less but requires additional unattended time.

This dish known, as pastitsatha, is one that evolved from Corfu to stretch scant supplies of meat. Consisting of chicken, turkey, beef or veal braised in tomato sauce fragrant with spices, it is served over thick tubular pasta from Corfu called "perciatellli" (if you can't find it, use spaghetti). Kefalotyri is a nutty tasting hard cheese similar to Parmesan. It is available at Greek markets.

Greeks call this fassolakia Iadera. It's a traditional vegetable mixture that is often eaten cold, accompanied by hunks of country bread and feta cheese.

Usually made of mashed potatoes, garlic and olive oil, skordalia is a thick sauce served with meats, fish, fritters or greens.

Loaded with vegetables and topped with Parmesan cheese, this will satisfy the biggest hunger on the coldest winter night.

Traditionally, these Greek cookies, known as koulourakia, are formed into rings, twists and half circles. In this recipe, they are shaped into bow ties and twists, then glazed with anise-flavored honey. These are delicately sweet and nice with coffee.

Tangy and refreshing, this dip is called tzatziki in Greek. Here, it's served with crisp baked pita wedges, but it also goes well with crudités. Drain the yogurt a day before you plan to prepare the dip. And mix up a big batch of lemonade to pour throughout the picnic.