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.
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.
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!
Each spring the family gathers together to participate in their most beloved activity: harvesting grape leaves. They pretty much hate it.
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.
Avocados share a key similarity to another green fruit with a similar shape, pears. They both refuse to ripen for the longest time, and then in a blink, they are past their prime.
Think of them as little triangles of pure heaven. Crispy phyllo, tangy feta cheese, and a generous slathering of butter… yes, pure heaven.