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Stay warm during the colder months with this hearty bowl.

World-renowned chef and author Maria Elia’s new Greek cookbook, Smashing Plates, was inspired by the cuisine at her father’s tavern in Cyprus. Greek pub food. Sound like a winning formula? We combed through this page-turner and came up with a few recipes to share. 

There’s nothing more comforting than a bowl of chicken soup… I’d recommend you poach a whole chicken a day in advance. Or, if you have half a roast chicken leftover, strip the meat from it and make a stock from the roasted carcass: place the stripped carcass in a pot with 1/2 an onion, 2 cloves garlic, 1 rib celery, a bay leaf, and a carrot if you have one. Cover with cold water and place over low heat for 1 hour. Turn off heat and let cool before straining. Discard the carcass and aromatics, and your stock is ready!

I adore the flavor and smell of stuffed grape leaves. They bring back childhood memories of spending Sundays at my Aunty Stella’s, and to this day I’ve never eaten a dolmades (stuffed grape leaves) as good as hers. While writing this recipe I got to thinking that some soaked raisins and shaved Kefalotyri would be good to serve with this soup. I also tried it topped with a little crumbled feta, which was great. Next time I make it I’m going to add some peeled fava beans. Basically, go with whatever you think sounds good!

Reprinted with permission from Smashing Plates