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Credit: @ Jim Botsacos
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Here is a traditional Greek fish entrée I serve at my restaurant Molyvos, located in New York City. I use local black sea bass, but feel free to use wild striped bass or any other flaky white fish. It’s a delicious dish that makes a...
A fine chiffonade of romaine lettuce forms the foundation for this light and refreshing spring salad that is often served for Greek Easter celebrations. While Chef Jim Botsacos of Molyvos Restaurant in New York City adds some baby arugula to the...
These bite-sized crustless pies can be made with a variety of fillings ranging from spinach to herbs. In this recipe, Chef Jim Botsacos of Molyvos Restaurant in New York City uses a combination of wild greens, scallions, mint, and salty feta to create the...