We all love meatballs! When we were living in Cyprus we were the only children in Avgorou village eating them with ketchup! Our father used to work for the English army in the Naafi store, so he use ...

Add Yahoo as a preferred source to see more of our stories on Google. Clockwise from top left: author Irene Matys, elies tsakistes (cracked green olives with coriander, garlic and lemon), keftedes ...

Everything that was made in the restaurant by both my yiayias [grandmothers]. Keftethes — little deep-fried meatballs — were my favourite, and I can still polish off a plateful. My maternal yiayia ...

Ingredients: 1 small white cabbage or iceberg salad, shredded; a bunch of parsley, snipped with scissors; 1 small onion, sliced; 1 large cucumber, skin on, diced; 3 or 4 large tomatoes cut into pieces ...

At this stage of summer, your salads may need more than fresh lettuce for inspiration. A beautiful book about the cuisine of the eastern Mediterranean island of Cyprus includes salads that would liven ...

This hearty salad hits all the notes of sweet, salty, tangy and chewy, with a bit of crunch from the walnuts. It is almost a no-waste recipe, with every part of the pumpkin being used, except for the ...

Make Theo Michaels' ten cloves garlic lemon chicken, slow-cooked squid, and bulgur wheat and vermicelli noodles You can save this article by registering for free here. Or sign-in if you have an ...

There’s something magical about early autumn, when the evenings turn crisp, and the garden still offers a few last gifts. This year, my fig tree blessed me with a handful of late, sun-kissed figs, ...