Wine and food match

I wanted to find a way to incorporate one of the region's most important fruits, the kiwi, into a savory dish. I've seen it used for its acidic qualities in some unusual places,

Carp-grivadi-is one of the great sweet-water fish of northern Greece. It is cooked in all sorts of dishes, from stews, to baked, to soups. This dish, based on a traditional regional recipe, calls for adding a local touch at the end-a sprinkling of walnuts.

This recipe is inspired by a very traditional dish that is part of the cooking customs of the Greeks who emigrated from the area around both the Turkish and Soviet sides of Black Sea, in waves beginning in the 1920s and continuing to this day. Many settled in northern Greece.

Kastoria, which falls in the heart of the lake region, is bean country for the Greeks. In fact, many of Greece's appellation of origin beans are grown here.

Grape Leaves Stuffed with Rice and Herbs, Cooked in Tomato Sauce. Grape leaves are becoming a cottage industry for the wine trade, as grape growers and wine producers exploit the potential of their vineyards well beyond what the fruit alone provides.

Htipiti (ktee-pee-TEE), which means whipped or beaten in Greek, is an all-time classic of the local taverna culture, served on almost every menu.

Kavourmas and potatoes are a traditional combination. This dish is lovely on cold winter days.

In the northwestern part of the country, all sorts of meats, from chicken to savory meatballs to lamb and goat, are cooked in sauces based on the local, delicious, thick, strained sheep's milk yogurt.

Leek-rice pilafs abound all over Macedonia, leek being one of the region’s most characteristic vegetables. This dish takes its cue from tradition but also

Mantza, or Mantzia, is the word for stew in certain local dialects in northern Greece, especially in central Macedonia and a little further north and west, toward Prespes.

This recipe is adapted from a lovely book called the Cooking of Mt. Athos, by Father Epifanios of Mylopotamos (Synchronoi Orizontes Publishers, 2008)

The rushing rivers, streams and lakes of northern Greece, from Epirus in the West to Thrace in the East, used to teem with fresh water fish such as trout, salmon trout and crayfish.

This is a recipe that weaves two local traditions together: Mussels are important business in the waters off the coast of Pieria, but inland one of the loveliest dishes is a tomato-based soup enriched with filling local trahana and often served with meatballs.

his delicious dish warms the soul!

Here is an old home-based village dish that was the Sunday meal a generation ago.

One of the most intoxicating braises in the region, this is a perfect winter or cool-weath-er dish that harks back to the time when plum trees, especially the tart cherry plum called koromilo in Greek, was an integral part of the local flora.