You’ve likely heard the phrase “timing is everything”. I can’t think of any better way to describe making this traditional treat from Greece and the Middle East.
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Eggplant (Solanum melongena)
If you had told me when I was a kid that I would be growing eggplant in my garden by my own free will, I likely would have walked away from you in utter disgust. Clearly, you wouldn’t have known me well.
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Figgy Pudding
I don’t know about you, but when I hear the lyrics of the Christmas song “We Wish You a Merry Christmas” where the carolers are demanding figgy pudding, I can’t help but thinking that they’re being a little rude. Like, did I even ask for you to come to my house and start singing in the first place?!
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Ginger Beef Noodle Soup
My family likes to eat at a local Chinese restaurant owned by a man nicknamed Homer (Homer, as in the ancient Greek author). He got this nickname decades ago by a family friend of ours (who happened to be Greek) who was Homer’s sponsor when Homer immigrated here from China. I have no idea what his real name is, but even the other people at the restaurant call him Homer, too.
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Melitzanosalata (Greek Eggplant Dip)
Eggplant is one of those vegetables that can elicit a love-it or hate-it kind of response (my mom loves it, my dad hates it, it’s a mixed marriage). I have learned that the key is all in how it’s prepared. So let’s prepare it right, shall we??
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Greek Grape “Spoon Sweet”
Give me a fruit, any fruit, and I’ll show you how Greeks turn it into dessert.
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Quick & Easy Pickled Eggs
The words “pickled” and “egg” don’t seem like they should belong together. For me, pickled anything was supposed to exist exclusively in the world of plant material and never cross over to anywhere else. I might have been wrong about that.
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Plum Cobbler
Repeat after me: a cobbler is not the same as a crisp, and neither are the same as a crumble. Or a buckle, a pandowdy, a betty, or a puzzle. Slump, maybe, but only the cobbler. Don’t even get me started on grunts. Who came up with these names??
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Sweet Cream Biscuits
I love me a good biscuit. Drown it in gravy (but only if it’s actually good), or slather it with butter then top it with honey, and I’m a happy person.
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Egg Salad with Capers
Out of all the staples most people have in their kitchens, eggs are likely the most underappreciated. Think about it, who really gets excited about eggs? I mean, aside from me.
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Mostly Greek 