Michael Psilakis is the Greek American chef of Greek restaurant MP Taverna in New York and author of Live to Eat: Cooking the Mediterranean Way and How to Roast a Lamb: New Greek Classic Cooking.

A carton of egg whites, fresh herbs, feta and chef Michael Psilakis's twofer recipe make a satisfying breakfast-for-dinner meal This advertisement has not loaded yet, but your article continues below.

At his flagship midtown restaurant, Anthos, the great Greek American chef Michael Psilakis roasts his octopus tentacles in white wine and ouzo until they’re perfectly tender, then seasons them ...

Preheat the oven to 350. Warm 2 tablespoons oil in a large sauté pan over medium-high heat. Add the garlic and sauté until light brown, taking care not to burn. Using tongs, carefully add the ...