This tangy yogurt cheesecake is topped with ouzo-poached figs inspired by sikomaida, a traditional delicacy from Corfu made with dried figs macerated and kneaded with ouzo and pepper, which are formed into disks and dried in chestnut leaves. It’s also delicious...
A good friend Chef Peter Minakis reminded me of this great dish that somehow was always available in our home. My dad cooks a variation of this fish dish using thin sliced calf’s liver. For the fish 1lb (about 500grms) fresh small fish, (anchovies, sardines, red...
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