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Photo: Jonathan Lovekin
Crab pappardelle with orange zest: the most romantic pasta you've made in a long time.

Food writer and cookbook author Belinda Harley is an authority when it comes to the food of the Ionian Islands off Greece’s eastern coast. Her new book, Roast Lamb In The Olive Groves, is a contender for our favorite cookbook of the year with stunning photography of fresh Greek dishes we’ll definitely be adding to our repertoire. You’ll never look at a can of jumbo lump crabmeat again. According to Harley: “The chef Miltos Armenis introduced me to this combination in Paxos; his genuis for cooking fish has been an inspiration.”

Reprinted with permission from Roast Lamb In The Olive Groves