1. Use two forks to pull meat off the bones and shred in large pieces. Discard bones and skin, if desired. Place chicken pieces in a medium bowl. Drizzle with 2 tablespoons of the vinaigrette. Toss well to combine. Let stand 10 minutes. 2. Meanwhile, toss lettuce, mint, and oregano with remaining 1/3 cup Greek vinaigrette. Arrange lettuce on a large serving platter. 3. Arrange chicken in center of greens. Sprinkle with cheese and olives. Garnish chicken with mint and oregano sprigs. Serve with lemon wedges.

Make marinated olives:With a vegetable peeler remove 4 wide strips zest from lemon. Thinly slice garlic. Break rosemary and thyme into 1-inch pieces and halve bay leaves. In a small airtight container stir together all marinated-olive ingredients. Marinate olives, covered and chilled, at least 2 hours and up to 1 month. Prepare grill. Put feta on a platter and pour olives and marinade over it. Lightly brush pitas with oil and season with salt and pepper. Grill pitas on a rack set 5 to 6 inches over glowing coals about 1 minute on each...

In a saucepan, warm the milk with the saffron. Simmer until the milk takes on the vivid yellow of the saffron. In a mixer bowl, beat the cheese with the butter or margarine, olive oil, and egg yolk. Measure the saffron milk (it should be 1 1/2 cups) and add it to the bowl and beat well, also adding 1 to 2 cups of flour. In a large bowl, mix 6 cups of flour with the allspice, pepper, salt, and baking powder. Make a well in the center and pour in the yeast and saffron mixtures. Start drawing flour to the center and then knead to obtain a...

In a medium saucepan, bring the stock to a boil. Stir in the rice and cook until tender, about 8 to 10 minutes. Meanwhile, beat the egg yolks and lemon juice together in a large bowl. When the rice is tender, slowly ladle half of the hot broth into the yolks to temper them, whisking constantly. Whisk the egg yolk mixture into the broth and place over low heat. Cook, stirring constantly, just long enough to thicken the soup. Do not boil. Season to taste with salt and pepper.

Preheat oven to 375F. Spread 1 1/2 bunches of dill evenly in baking pan, reserving remainder for garnish. Simmer water, clam juice, onion, salt, peppercorns, and bay leaf in a 2- to 3-quart saucepan, uncovered, 10 minutes, then pour hot mixture over dill in pan. Arrange fish, skin sides up, in 1 layer on dill in pan and season with salt and pepper. Bake, uncovered, in middle of oven until fish is just cooked through, 10 to 20 minutes, depending on thickness of fillets. Transfer fish, skin sides up, to a platter and keep warm, loosely...

Make syrup: Combine sugar and water in a 2 1/2- to 3-quart saucepan. Squeeze juice from lemon and orange into sugar mixture. Add fruit halves and cinnamon sticks. Bring mixture to a boil over moderate heat, uncovered, stirring occasionally, until sugar is dissolved, then simmer 10 minutes. Stir in honey and return to a boil. Remove from heat and cool to room temperature. Pour through a sieve into a large measuring cup or bowl, pressing hard on, then discarding, solids. Chill, uncovered, until cold, about 1 hour. Assemble and bake baklava: ...

Mix all the ingredients together into a paste in a small bowl and rub it all over the lamb. Place the lamb in a shallow bowl and cover with any remaining marinade. Marinate for about 2 hours at room temperature, or, preferably, cover the lamb and marinate overnight in the refrigerator, turning the meat from time to time. To grill lamb chops: Depending on their thickness, grill the chops over medium-hot coals for 3 to 5 minutes per side, turning once or twice. The chops should register 120° to 135°F at the thickest part for rare to medium...

Mix all the ingredients together into a paste in a small bowl and rub it all over the lamb. Place the lamb in a shallow bowl and cover with any remaining marinade. Marinate for about 2 hours at room temperature, or, preferably, cover the lamb and marinate overnight in the refrigerator, turning the meat from time to time. To grill lamb chops: Depending on their thickness, grill the chops over medium-hot coals for 3 to 5 minutes per side, turning once or twice. The chops should register 120 to 135F at the thickest part for rare to medium rare....

Cook beets in large pot of boiling salted water until tender when pierced with skewer, about 30 minutes. Drain. Cool slightly. Peel and cut beets into 1/4- to 1/2-inch-thick slices; set aside. Combine beet greens and 3 tablespoons water in large skillet. Cover and cook over medium-high heat until greens are wilted, about 1 minute; set aside. Cook potato in small saucepan of boiling salted water until tender, about 15 minutes. Drain. Return to saucepan and mash. Blend walnuts, breadcrumbs, 2 tablespoons lemon juice, garlic, and 2 tablespoons...

Bring water, dill sprigs, white and pale green parts of scallions, salt, and 2 tablespoons oil to a boil in a 2-quart heavy saucepan, covered. Reduce heat to moderately low, then add peas and simmer, covered, stirring occasionally, until peas are tender, 30 to 35 minutes. Cool, uncovered, then transfer mixture with any liquid to a serving dish and stir in chopped dill, scallion greens, and remaining 2 tablespoons oil. Cooks’ note: Black-eyed peas can be cooked, cooled, and dressed 1 day ahead and chilled, covered. Bring to room temperature...

Heat oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and saut? chicken until browned on all sides, about 10 minutes. Add 2 tablespoons reserved marinade, broth, lemon juice, peel, and crushed pepper. Reduce heat to low, cover and simmer until chicken is almost cooked through, about 10 minutes. Uncover; stir in artichokes and 2 tablespoons oregano. Simmer until liquid is slightly reduced and chicken is cooked through, about 5 minutes. Stir in 1 tablespoon oregano. Season with salt and...

Pat shanks dry and season with salt and pepper. Heat 2 tablespoons oil in a deep 12-inch heavy enameled casserole over moderately high heat until hot but not smoking. Brown shanks on all sides, 5 to 7 minutes, then transfer to a bowl. Add remaining oil to casserole and saut onions, stirring frequently, until softened and beginning to brown, 4 to 5 minutes. Return shanks to casserole and add broth. Bring to a boil; reduce heat and simmer, covered, 1 hour. While shanks cook, combine 4 cups cold water and 1/4 cup lemon juice in a large bowl....

Preheat oven to 350°F. Pat rabbit pieces dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 2 tablespoons oil in skillet over moderately high heat until hot but not smoking, then brown rabbit in 2 batches, turning over once, about 6 minutes per batch. Transfer as browned to a plate. Reduce heat to moderate and cook onions, garlic, zest, cinnamon stick, and bay leaves in remaining 2 tablespoons oil, stirring frequently, until onions are beginning to brown, 4 to 5 minutes. Add wine and deglaze skillet by boiling, stirring...

Preheat broiler. Divide feta evenly among 4 broilerproof baking dishes; brush with oil. Broil until golden, about 3 minutes. Meanwhile, combine 3 tablespoons honey and aniseed in heavy small saucepan. Stir over medium heat until hot. Drizzle 1 teaspoon honey mixture over cheese in each dish. Sprinkle feta with ground black pepper. Serve, passing remaining honey mixture separately.

Cook onion in oil in a 2-quart saucepan over moderate heat until softened. Stir in bulgur and chile flakes until coated. Add tomato, sugar, and water and bring to a boil. Simmer, covered, until bulgur is tender and creamy (like risotto), about 20 minutes. Remove from heat and let stand, covered, 3 minutes. Stir in 1/2 cup feta and season with salt. Top with remaining cup feta. Cooks note: In Greece, instead of skinning and chopping tomatoes, cooks cut them in half and grate them on the large holes of a four-sided grater. The tomato skins...

Heat olive oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Saut? chicken in batches if necessary until brown, about 5 minutes per side. Transfer to plate. Pour off all but 2 tablespoons drippings from skillet. Add garlic and aniseed and stir 30 seconds. Add tomatoes, broth Ouzo and oregano. Bring mixture to simmer, breaking up tomatoes with back of spoon. Return chicken to skillet. Bring to simmer and cook uncovered 15 minutes. Transfer chicken breasts to plate. Turn chicken pieces in skillet over and...

Make chicken:Mix 1/4 cup lemon juice, 2 tablespoons parsley, lemon peel and minced garlic in large glass baking dish. Whisk in 6 tablespoons oil. Season to taste with salt and pepper. Add chicken. Turn to coat. Cover and refrigerate chicken overnight, turning once. Preheat oven to 400F. Remove chicken from marinade. Pat chicken dry with paper towels. Sprinkle with salt and pepper. Heat 1 tablespoon oil in heavy large ovenproof pot over medium-high heat. Working in batches, cook chicken until brown on all sides, about 10 minutes. Transfer...

Stir yogurt, 2 tablespoons dill, garlic and 1 teaspoon lemon juice in small bowl to blend. Season with salt and pepper. Place chicken in medium bowl. Sprinkle with oregano, 1 teaspoon dill and salt and pepper. Toss to coat. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add chicken; saut until brown and cooked through, about 5 minutes. Transfer to plate. Add 1 tablespoon oil to skillet. Add onions; saut until beginning to brown, about 10 minutes. Return chicken and any juices to skillet. Add 1 tablespoon lemon juice....

Stir yogurt, 2 tablespoons dill, garlic and 1 teaspoon lemon juice in small bowl to blend. Season with salt and pepper. Place chicken in medium bowl. Sprinkle with oregano, 1 teaspoon dill and salt and pepper. Toss to coat. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add chicken; saut until brown and cooked through, about 5 minutes. Transfer to plate. Add 1 tablespoon oil to skillet. Add onions; saut until beginning to brown, about 10 minutes. Return chicken and any juices to skillet. Add 1 tablespoon lemon juice....

Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Add chicken and saut until brown, about 4 minutes per side. Transfer chicken to plate. Pour off all but 2 tablespoons drippings from skillet. Add onion to drippings in skillet. Saut? over medium heat 3 minutes. Add garlic and stir until fragrant, about 1 minute. Add tomatoes with juices, olives, wine and oregano. Return chicken and any accumulated juices to sauce; bring to boil. Reduce heat to medium-low, cover and simmer until chicken is tender and...