Clockwise from top left: author Carolina Doriti, beef stewed in a spicy tomato sauce served over pasta (pastitsada), eggs with sausages, potatoes and mint (fourtalia), and steamed mussels with ouzo and fennel. PHOTOS BY MANOS CHATZIKONSTANTIS

Our cookbook of the week is The Greek Islands Cookbook by Athens-based chef and food historian Carolina Doriti. Article content

Jump to the recipes: eggs with sausages, potatoes and mint ( fourtalia ), steamed mussels with ouzo and fennel , and beef stewed in a spicy tomato sauce served over pasta ( pastitsada ). Article content

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I’ll never forget my first trip to the Greek islands 25 years ago. It was the dead of winter, and Santorini was blissfully quiet. My friend Aliki and I spent our days admiring

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