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 Eggs
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.
Continue reading Egg Salad with Capers
Leeks were almost completely unknown to me until adulthood. They are not a commonly used item here in the U.S., which is really a shame. I say it’s time for that to change!
Continue reading Prasopita (Greek Leek and Feta Pie)
One of the greatest things about the World Wide Web is that it allows for fortuitous discoveries to be made in a matter of seconds with just a few keystrokes. This “cheese” happened to be just that for me.
Continue reading Caramelized “Sour” Whey
No one has ever asked me for my spanakopita recipe. No one cares if I have one. I have no problem with this.
Continue reading Mom’s Spanakopita
Crab is one of those foods that is like a perfect life partner. It can go casual with a simple dunking in a vat of melted butter, or it can get all dressed up and mingle in a party of other ingredients. In other words, I like it.
Continue reading Beer Battered Crab Cakes
One of the worst things about bloggers on the internet is how frequently “information” is copied and pasted from one site to the next with zero thought put into ensuring that this so-called information is good. I solemnly swear I won’t do that to you.
Continue reading Homemade Dried Mizithra Cheese
There are some garden plants that any new gardener realizes (after it’s too late) that if successfully grown, you will be completely buried in produce. Yes, there can be too much of a good thing… or maybe not!
Continue reading Tzatziki Flavored Cucumber Chips
Each spring the family gathers together to participate in their most beloved activity: harvesting grape leaves. They pretty much hate it.
Continue reading Dolmades (Greek Stuffed Grape Leaves with Tomato and Meat Filling)
Every culture’s cuisine seems to have some sort of sauce or dip that’s used for almost everything. Americans have ketchup, Greeks have avgolemono.
Continue reading Avgolemono (Greek Egg and Lemon Sauce)
Mostly Greek 