Greek Seasoning

Greek seasoning is a fragrant blend of dried herbs and spices that captures the essence of Mediterranean cuisine. Its flavor profile is robust, featuring oregano's earthiness, thyme's subtle mintiness, and a hint of rosemary's piney depth, often complemented by a touch of garlic and onion. The texture is finely ground, making it easy to sprinkle evenly over dishes. Originating from Greece, it reflects the country's love for simple yet bold flavors. Its versatility makes it invaluable for enhancing meats, vegetables, and grains with a taste of the Aegean.

Notes

Store Greek seasoning in a cool, dark place to preserve its aroma and potency. Its flavor is most vibrant within six months of opening, so use it regularly. Avoid exposure to moisture to prevent clumping.

Uses

Sprinkled over roasted lamb for a traditional Greek flavor.
Mixed into olive oil for a marinade for chicken or vegetables.
Stirred into Greek yogurt for a flavorful dip or dressing.
Used to season grilled halloumi cheese.
Sprinkled on roasted potatoes for a Mediterranean twist.

Replacements

Italian seasoning for similar herbs but with a different profile.
Za'atar for a Middle Eastern alternative with thyme and sesame.
Herbes de Provence for a French blend with a comparable herbal depth.

Radicchio

Radicchio is a type of chicory that is prized for its striking appearance and distinctive flavor. Originating in the region of Treviso, Italy, this leafy vegetable is known for its deep red and white variegated leaves. It offers a unique taste profile that is slightly bitter and peppery, with a hint of sweetness that can balance out richer dishes. The texture is crisp and firm, providing a satisfying crunch when eaten raw or a tender bite when cooked. In cooking, radicchio holds up well to grilling, roasting, and sautéing, and its bitterness mellows with heat, making it versatile for a variety of culinary applications.

Canned Anchovy Fillets

Canned anchovy fillets are small, saltwater fish that are packed in oil or salt, offering a concentrated umami flavor that enhances many dishes. Originating from Mediterranean cuisine, they have long been a staple in Spanish, Italian, and French cooking. Their taste is salty, briny, and deeply savory, with a hint of oceanic tanginess. The texture is soft and delicate, yet they maintain a slight firmness when cooked. In the kitchen, anchovy fillets are versatile; they dissolve easily into sauces to add depth of flavor, melt into dressings for a rich complexity, and can be crisped up for a savory garnish. They are prized for their ability to elevate the savoriness of a dish without overpowering other ingredients.

Recipes to try

Turkey Stuffing and Green Bean Bake

A comforting holiday casserole with savory turkey stuffing and tender green beans, all topped with a golden, crispy layer.

Smoky Paprika Shrimp and Chorizo Paella

This paella is a fiesta of flavors with smoky paprika, plump shrimp, and spicy chorizo creating a vibrant, golden masterpiece.