LIFESTYLE

Corfu’s Easter “pastitsado” is a rich dish made with lamb and offal, plenty of spices and a wine-based sauce. Indeed, the dish is only considered properly cooked when the sauce is so thick “it stains the mustaches red,” according to writer Ninetta Laskari, in “Corfu: A Glimpse Through Time.”

There is something very comforting and homey about Easter Sunday stovetop dishes, which remain popular all over Greece as an alternative to the more common oven- or spit-roasted lamb or goat. They are hearty, budget-friendly and packed with flavor, not to mention they dispense with the hassle of cooking outdoors in this unpredictable early April weather.

What a wise invention magiritsa is. It serves as the perfect bridge between the Lenten fast and the Easter feast, while making the most of the season’s fresh, aromatic herbs.

This is a hearty magiritsa that is traditionally prepared in the rugged region of Mani in the southeastern Peloponnese. It contains tomato and is thicker than the typical magiritsa, which is why it is eaten with a fork, often with rice.

This is a lighter version of magiritsa with a delicate, well-balanced flavor. You can add an egg-lemon sauce to thicken it if you eat eggs.

This is a rich almond cake made with 12 eggs – light, airy and full of flavor. Don’t be surprised by the number of eggs. Since almonds are a dense ingredient, they are needed to add air and give the cake its light texture.

These Easter cookies from the southeastern Aegean island of Symi are round and crisp. Their dough contains yeast, but the texture is not like brioche; they turn out much crunchier than you might expect.

Easter is a season when mixing bowls are brought out of cupboards from one end of the country to the other, producing countless batches of koulourakia and tsoureki. It is a time marked by familiar aromas and shared traditions—a season when kitchens hum with activity and recipes are crafted, adapted, and passed down from one generation to the next.