• 3 large garlic cloves 
• 1 2/4 cups pitted "Kalamata" olives 
• 4 anchovy fillets 
• 1 1/2 tablespoons drained capers 
• 1 teaspoon each chopped fresh thyme and rosemary 
• 2 tablespoons lemon juice 
• 6 tablespoons olive oil 
• 1 French-bread baguette, sliced into rounds

Finely chop garlic. Add olives, anchovies, capers, thyme and rosemary, and either mix in a blender or food processor, or grind by hand until almost smooth. Add lemon juice. Gradually add 4 tablespoons olive oil. Blend mixture until smooth. Season with pepper. Transfer to small bowl. Preheat oven to 350 degrees. Arrange bread slices on two baking sheets. Bake until crisp and golden brown, about 15 minutes. Rub remaining two garlic cloves over one side of each crouton. Brush lightly with olive oil. Serve croutons warm or at room temperature with Tapenade.

This was part of the party menu for my son's going-away-to- graduate-school party. It was definitely a Greek night ... lamb kabobs, hummus, Greek salad, tzatziki and beer.

• 1 tablespoon prepared Dijon-style mustard 
• 4 tablespoons red wine vinegar 
• 1 teaspoon granulated sugar 
• 1/2 teaspoon salt 
• 1/2 teaspoon freshly ground black pepper 
• minced parsley and/or snipped fresh chives 
• 1/2 cup olive oil

Measure mustard into a bowl. Whisk in vinegar, sugar, salt, pepper and herbs. Continue to whisk mixture while slowly dribbling in olive oil until mixture thickens. Adjust seasoning to taste. Cover until ready to use. (Vinaigrette is best if made just before it is used). If necessary, whisk again before serving.

From THE SILVER PALATE COOKBOOK by Julie Rosso and Sheila Lukins.

• 1 egg 
• 2 egg yolks 
• 3/4 cup sugar 
• 1/2 cup butter, melted and cooled 
• 1 teaspoon grated lemon peel 
• 1 teaspoon each anise seed and anise extract 
• 1/4 cup each pine nuts and candied citrus or golden raisons 
• 1 2/3 cups flour 
• 2 teaspoons baking powder 
• 1/2 teaspoon salt 
• 1 cup milk

In a large bowl, beat egg, yolks, and sugar until thick and pale yellow. Beat in butter, then add lemon peel, anise seed, anise extract, nuts and fruit. Stir together flour, baking powder, and salt. Blend half the dry ingredients into egg mixture. Stir in half the milk. Add remaining dry ingredients and mix well. Add remaining milk and blend thoroughly. Fold down top of a paper bag (3 1/2" by 6") to form a 3" cuff. Butter inside generously. Set on a baking sheet and spoon in the batter. Bake at 325 degrees for about an hour and 45 minutes. Cool in bag. Wrap in foil to mellow flavors. Makes one loaf.

I make these for Christmas every year ... they are traditional in my family ... from my baker grandfather. Mimi, will you give this recipe to Anna and Spiros at the bakery next to Anemos ... with my love?

• 1or 2 eggplants 
• salt about 
• 1 lb. ground beef 
• 1/2 cup grated parmesan cheese 
• 1/4 cup chopped parsley 
• 1 tsp. minced garlic 
• 1 tsp. oregano 
• 3 eggs freshly ground pepper flour 
• 1/2 cup olive oil 
• about 2 cups tomato sauce 
• 1/2 cup grated mozzarella cheese

Wash eggplant but do not peel. Remove the cap and stem end, and cut into thin slices no wider than 1/4 inch. Obtain larger slices by cutting at a slight diagonal. Salt and let drain for 30 minutes. Meanwhile combine the ground meat with 1/4 cup of parmesan cheese, the parsley, garlic, oregano, and 1 beaten egg. Season with salt and pepper. Pat the eggplant dry. Beat the remaining eggs with 1 tablespoon water. Dip the eggplant slices into the eggs, then into flour. In a large sauté pan heat the oil. Shake the excess flour off the eggplant and sauté the slices until lightly browned on each side. Drain on paper to remove the excess oil. Pour 3/4 cup of the tomato sauce into a 9x13 inch pan. Take an eggplant slice and place a heaping teaspoon of the meat mixture into the centre of the slice. Using a fork, spread the meat mixture over the eggplant in a very thin layer. Roll the eggplant over the meat like a jellyroll, and place in a baking dish seam side down. Continue filling all the slices. Then drizzle over the remaining tomato sauce. Combine the remaining parmesan with the mozzarella cheese and sprinkle over the sauce. Cover the pan with aluminium foil and bake in a pre-heated oven for 25 minutes at 375 º F. Uncover and bake 10 minutes longer.

• 1/2 cup soft butter or margarine
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 egg yolks (reserve whites)
• 1 teaspoon vanilla
• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons milk
• 1 cup semi-sweet chocolate chips

Topping:

• 2 egg whites
• 1 cup brown sugar
• 3/4 cup chopped walnuts

In a large bowl mix cream butter and sugars. Beat in egg yolks and vanilla. Sift flour, baking powder,  baking soda, and salt together. Gradually add to creamed mixture and blend. This gets quite thick so add up to 3 tablespoons milk. Beat well into a dough. Press dough into a greased jelly-roll pan or 9x13 baking pan. Sprinkle chocolate chips evenly over dough and press down lightly. In a medium bowl beat the egg whites until stiff. Gradually beat in the brown sugar. Sprinkle nuts then spread mixture over evenly. Bake at 325 for 30 to 35 minutes. Cool in pan on wire rack and cut into squares.