Recipe of the week: A meal Zorba would have loved

In Greece the classic way of cooking poultry is in a pot atop the stove; this recipe for chicken with trahana comes from Vefa Alexiadou's internationally best-selling cookbook.

Greek cooking has been called the mother of all Mediterranean cuisine. In Deipnosophistae (“Wise Men at Dinner”), the ancient Greek writer Athenaeus compiled more than 1,000 recipes and gastronomic techniques for preparing fish, meat, and vegetables. The ageless simplicity of Greek cuisine has enabled it to survive century after century in a way that seems to transcend its origins.

Vefa’s Kitchen (Phaidon), by cookery writer Vefa Alexiadou, is an internationally best-selling successor to Athenaeus’ compendium. Alexiadou has gathered hundreds of traditional recipes originating all over Greece, from fish dishes prepared along the island coasts to breads baked in rural mountain villages.

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