
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.
Continue reading Pickled Green AlmondsThe movie “My Big Fat Greek Wedding” didn’t exaggerate when it portrayed the role that food plays amongst Greeks. Greeks love food and have taken meal preparation to a whole ‘nuther level. For Greek women, being regarded as a good cook is like winning Gold in the Olympics (which Greeks invented, in case you didn’t know). It’s not about fancy. It’s about looking appetizing, being tasty, filling you up, while being resourceful, and all at once. It’s about preparing a meal where everyone actually believes you when you say you “slaved over a hot stove all day”. And in the end, it’s really all about love.
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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.
Continue reading Pickled Green AlmondsI 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?!
Continue reading Figgy PuddingMy 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.
Continue reading Ginger Beef Noodle SoupEggplant 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??
Continue reading Melitzanosalata (Greek Eggplant Dip)Give me a fruit, any fruit, and I’ll show you how Greeks turn it into dessert.
Continue reading Greek Grape “Spoon Sweet”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.
Continue reading Quick & Easy Pickled EggsRepeat 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??
Continue reading Plum CobblerI 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.
Continue reading Sweet Cream BiscuitsOut 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.
Continue reading Egg Salad with CapersDespite the quantity of sugar-filled recipes I have on this blog, my tastebuds are fully addicted to sour and salty flavors. I’d like to believe that this is in direct contrast to my sweet personality. No laughing allowed!
Continue reading Braised Chicken with Kalamata Olives & Capers