What makes a memorable memoir is the ability to tell a story and illuminate truths. Three different chefs have done just that—with recipes, to boot.

A classic sweet-and-sour eggplant dish, this works as a side dish with any gamey meat. The cinnamon here is reminiscent of Middle Eastern flavors.

(CHICAGO) - There are certain food trends that seem to skip right over Chicago. Until Taxim opened, Nuevo-Greek appeared to be one of them.

A lesson in the making of Greek vegetable pies.

It hadn’t occurred to me that one might reasonably have tomatoes at three meals a day, but my life is better for it.

Cookbook author Aglaia Kremezi runs a culinary program called Kea Artisanal, where her frenetic energy contrasts with the peaceful atmosphere on the island of Kea.

From the dill to the yogurt to the aromatic spice mixture, this entire dish is a testament to the classic flavors of Greece—in an easy, elegant presentation.

If you prefer, you can pile the lamb and salad on top of a larger pocketless pita for an open-face sandwich and drizzle with sauce. Pocketless pitas are sold at specialty foods shops and many supermarkets....

Fage Total, a Greek whole milk product, is prestrained so that it's extra dense, almost like a soft cheese, richly creamy with a pronounced tang.

Chef George Calombaris turns the tables with The Press Club, a large, upmarket place on the site of Melbourne’s old Herald and Weekly Times building.