Chef Michael Psilakis' bright, fresh crab tacos incorporate traditional Latin ingredients and a hit of chile sauce. Cooked shrimp would be great here as well.
For Michael Psilakis, macaronia ("pasta") has always meant chicken stewed with spaghetti, tomatoes, cinnamon, raisins and pine nuts. Those are the dominant ingredients here, except he's substituted chicken with cauliflower.
Michael Psilakis says, "Everything in this recipe is Greek but you just might not realize it." The lamb, almonds, lemon and onion show up on tables all over Greece, and the bulgur is ubiquitous on the Greek island of Crete.
Michael Psilakis likes to riff on saganaki—fried cheese with lemon. He uses manouri, a fresh, milky white cheese made from the whey that's drained off during feta production. Like nearly all Greek cheeses, it's produced from either sheep's or goat's milk.
Michael Psilakis dresses these luscious lamb chops with ladolemono, a supersimple Greek sauce of lemon juice and olive oil. The sauce is often spooned over fish, but it's delicious on meat and vegetables, too. "This is real Greek cooking," he says. Michael Psilakis: Using Leftovers More Recipes by Michael Psilakis More Greek Recipes
This is Greek salad perfection: Michael Psilakis tops warm bread with garlicky red-pepper tzatziki (cucumber-yogurt spread) and a piquant combo of cucumbers, olives, peperoncini, tomatoes, radishes, greens, and feta. It's stellar with homemade ladopsomo bread and yogurt, but equally good with store-bought. Michael Psilakis: Great Greek Salad
This is a play on a Greek dish called spanakorizo that's popular during Lent because it's made without egg, cheese or meat. Michael Psilakis updates it with zucchini, arugula and peas. To make the dish richer (if less Lent-appropriate), he recommends topping the risotto with sharp goat cheese or grated Parmesan. Slideshow: More Recipes From Michael Psilakis