If you are looking for a unique and different type of cocktail, turn to ouzo, a popular Greek spirit. It is flavored like anise so if you enjoy sambuca or absinthe then you will love ouzo. Try it ...

At Manhattan's Balaboosta, chef Einat Admony cooks mussels with shallots, fennel, tomatoes and herbs in a fragrant broth of white wine, ouzo, butter and olive oil. Here's her recipe IT'S A RESTAURANT ...

Don't panic if you can't lay your hands on ouzo or pastis, just use white wine. Make sure you use the smaller, more tender Greek olives rather than the enormous meaty Spanish ones that don't cook down ...

Flavours of fennel and honey give this baba a Greek upgrade. “Rum baba is one of my all-time favourite desserts, and while Paris is not exactly on the Mediterranean, I’ve taken this French classic and ...

Rinse prawns under cold water and pat dry. Cut corn kernels off cobs and discard cobs. Set a large cast-iron skillet over medium heat and swirl in ⅓ cup olive oil. Add onions, garlic and red pepper ...

Ouzo, a Greek spirit, lends its distinctive licorice flavour to these sausages. To make life easier in the kitchen, they are cooked in patties rather than being stuffed into casings. But you can go ...

Saganaki translates as "little frying pan" and also refers to many dishes cooked in Greece. In this recipe, mussels are bathed in a rich, ouzo-scented tomato sauce with fresh herbs and feta. These ...

A duo of sweet, sour and soused desserts from former My Kitchen Rules contestants Helena and Vikki Moursellas Get our weekend culture and lifestyle email Sour cherries, known as “vissino”, hold a ...

In the traditional Greek dish called shrimp saganaki, sweet, briny shrimp are covered with a garlic- and herb-accented tomato sauce and topped with crumbles of creamy, salty feta cheese. Restaurant ...

Don't panic if you can't lay your hands on ouzo or pastis, just use white wine. Make sure you use the smaller, more tender Greek olives rather than the enormous meaty Spanish ones that don't cook down ...