In all honesty, I don’t cook seafood as often as I would like to eat it. I really need to work on this.
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Paximathia (Greek Biscotti)
Every Greek woman I know has their own version of this Greek staple, so why should I be any different?? And every one of us thinks our own is the best, and of course we’re all correct. Of course.
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Roast Lamb with Potatoes
Greeks like to joke about the song “Mary Had a Little Lamb” by noting that it’s in past tense. Had.
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Storing Root Vegetables
Nothing says “tasty” like a carrot pulled from the refrigerator that proceeds to flop over like a spaghetti noodle, right? Hmmm… maybe not so much.
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Clam Chowder
Portland, Oregon, circa 1981. My parents and I are dining at a swanky hotel restaurant. I order clam chowder and am served something that can only be described as nectar of the gods.
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Orange Marmalade
I have come to embrace the fact that so much of what I make is often in response to having food on the verge of giving up on the world. The thought of wasting food becomes a great motivator to get off my behind and go do something about it.
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Cheesy Eggs with Salsa
When you buy large quantities of certain foods, you may find yourself questioning your ability to judge how much you actually needed of said certain food. Then you find yourself questioning how to use up said certain food.
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Baked Greek Giant Beans (Gigantes Plaki)
My mom pretty much hates beans. My dad loves them. It’s a mixed marriage.
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Keftedes (Greek Meatballs with Raisins and Pine Nuts)
One of the wonderful (i.e. infuriating) things about traditional dishes is pinning down a set recipe. Then there are those baffling steps that make you wonder why they are even done. In the end it comes down to whom you asked, which region they are from, and what they even like as to what information and advice they give you.
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Easy Cheesy Salsa Chicken
You know you’re from California if you are a Mexican food snob. Yes, I know other states have a lot of Mexican influences in their cuisine, but that doesn’t mean it’s good. Just kidding! (not really)
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