Two Greek Americans, Chef Pemi Kanavos and Tanya Stamoulis, are transforming the culinary scene with “Cooking Greek: A Classic Greek Cookbook for the At-Home Chef”.
“Cooking Greek” is more than just a cookbook, it’s a flavorful celebration of Greece’s rich traditions, offering home chefs worldwide a way to embrace and preserve Greek heritage through timeless, easy-to-follow recipes.
For Kanavos, the motivation behind the cookbook comes from a personal place. “I often tell my son that I won’t be around forever, and what I know will eventually be lost, just like the knowledge that wasn’t passed down from previous generations of Yiayias,” she reflects.
Chef Pemi Kanavos with her book.
Her contribution to the book is a tribute to the dishes that have shaped her childhood. “Every taste and dish I make is steeped in my childhood experiences—meals my grandmothers and mother fed us, days spent at the farmers’ market, and afternoons at the beach,” Kanavos says.
Her fondest memory is from her grandmother’s kitchen in the Peloponnese, where she learned to make hilopites, a traditional Greek pasta. “We’d gather around a large table as my grandmother rolled out dough, surrounded by friends who came to help. It was more than just pasta-making; it was a chance for the women to bond, laugh, and share stories,” she recalls.
Co-author Tanya Stamoulis also draws from her own experiences of growing up in a Greek household filled with family gatherings, where food was the centerpiece of every celebration. She and her husband Nick founded the Worldwide Greeks forum, an online platform where millions of Greek food lovers connect and share recipes, tips, and stories about Greek culture and cuisine.
The forum became a key resource in developing the cookbook, with many recipes inspired by the conversations and exchanges happening within the Worldwide Greeks community. “It feels like teaching an online cooking class,” says Kanavos, who frequently interacts with forum users.
Both Kanavos and Stamoulis faced challenges during the self-publishing process, but their passion never wavered. “My son ended up eating the same dish for breakfast, lunch, and dinner for days during recipe testing,” Kanavos shared. “Needless to say, he now runs in the opposite direction when he sees that dish.”
For Tanya, the joy of sharing Greek cuisine with the world has always been the driving force. Cooking is a way of connecting people and she wanted to ensure that with this cookbook, readers would feel like they’re part of something bigger—a global Greek family where food and tradition are always at the heart.
Together, they encourage readers—especially beginners—to dive into Greek cooking without fear. “Start simple, use your senses, and don’t be afraid to make mistakes,” advises Pemi. “Greek cooking is simple, forgiving, and full of personality. Don’t hesitate to make a dish your own.”
Fall Cooking Tips From Chef Pemi Kanavos
As the autumn breeze begins to whisper through the Greek islands, it’s time to embrace the cozy food season with hearty, comforting recipes that warm the soul.
Favorite Fall Ingredients
In Greece, fall is the perfect time to indulge in stews, pies, casseroles, and desserts that highlight the season’s best ingredients. Butternut squash, leeks, cauliflower, mushrooms, quince, pomegranates, pears, and apples take center stage, and I’m especially excited to use grape must in moustalevria (a traditional Greek grape pudding) and petimezi (grape syrup) for my moustokouloura (grape molasses cookies).
Fall Cooking Tips & Tricks
Brown your meat: This adds depth of flavor before slow-cooking it in stews and casseroles.
Wine magic: A splash of wine can perfectly balance out rich, hearty dishes.
Aromatic boost: Don’t underestimate the power of fresh herbs and spices to elevate your fall meals.
Recipes from the Cookbook
Fasolada – Bean Soup
Fasolada, a traditional Greek bean stew that’s perfect for the fall season. Made with white beans, aromatic vegetables, and a hint of boukovo (greek pepper), this hearty dish is sure to become a new favorite. Serve with a crusty loaf of bread.
Serves 4-6
INGREDIENTS
1 pound dried beans (gigantes, butter, lima,
or navy beans)
1 teaspoon salt
8 cups vegetable stock
3 carrots, cut into cubes
2 onions, finely chopped
3 celery stalks with their green leaves, finely chopped
2 cloves garlic
2 tablespoon tomato paste
¾ cup olive oil
Salt and pepper to taste
1 teaspoon bukovo or red pepper, optional
INSTRUCTIONS
- In a large bowl, add the beans and cover with cold water by about 3 inches. Add 1 teaspoon of salt and gently stir. Allow them to soak for about 8-12 hours (or overnight).
- Strain the beans and put into a large soup pot or Dutch oven. Add enough water to cover the beans completely and bring to a gentle boil.
- Reduce the heat to medium. Cook for about 5 minutes. Transfer the beans to a colander and drain.
- In the same pot, add the vegetable stock, beans, carrots, onions, celery, garlic, tomato paste. Bring the soup to a boil. Cover the pot and turn the heat to medium-low. Simmer the soup for about 1 hour.
- Add more water if necessary. Add the olive oil, salt, pepper and continue cooking for 15–20 minutes more, until the soup is thick and creamy, and the beans and vegetables are tender. Serve with fresh bread, feta cheese and olives.
Psari Plaki – Baked Fish
Baked Greek Fish, tender fish, with tomatoes, onions and olive oil baked to perfection. Serve with crusty loaf of bread and some good quality feta for a complete hearty meal.
Serves 3-4
INGREDIENTS
2 large tomatoes
3 tablespoons olive oil
1 large onion, thinly sliced
2 cloves of garlic, thinly sliced
1 cup seafood stock
½ cup fresh parsley, finely chopped (more for garnish)
1 tablespoon capers, rinsed and drained
¼ teaspoon lemon zest
Salt and Pepper
2 large potatoes, peeled and thinly sliced
½ cup olive oil
2 pounds cod (or other white fish like halibut or tilapia)
2 large tomatoes, sliced Salt and pepper to taste
INSTRUCTIONS
- Preheat the oven to 375°F. Grease a 9×13 inch baking pan.
- Place the tomatoes in a food processor fitted with a steel blade and pulse until nicely chopped.
- In a large skillet, heat 3 tablespoons of olive oil over medium-high heat.
- Stir in the onions and sauté for 2 minutes. Add the garlic and sauté for 1 minute. Pour the tomatoes in the skillet and sauté for a minute.
- Add the stock, parsley, capers, lemon zest and season with salt and pepper. Simmer for 5 minutes.
- Meanwhile, season the potatoes with salt and pepper. Lay the sliced potatoes in a single layer in the greased dish, slightly overlapping them if needed. Pour the sauce on top, drizzle with the remaining oil.
- Cover the pan tightly with foil. Bake for 40-45 minutes. Remove the foil and place the fish on top of the potatoes. Layer the sliced tomatoes on top of the fish and season with salt and pepper.
- Bake until fish becomes flaky, about 20 minutes. Garnish with parsley if desired.
- Notes: Many Greek cooks substitute dill for the fresh parsley or combine the two. You can add bukovo or red pepper flakes, to make it more spicy.
