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??
Continue reading Melitzanosalata (Greek Eggplant Dip)
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
We have three varieties of plums in our little home orchard that range in flavor from too tart for words to sublimely sweet. Each is perfect in their own way depending on how they are used, and trust me, they will get used.
Continue reading Chinese-Style Plum Sauce
I will never tire of hearing my children’s angelic voices asking me “Mom, what’s for dinner?” Just kidding, it got old as soon as they learned the phrase.
Continue reading Creamy Tuna Pasta
One might think of church bingo nights as an “old people” activity. I’ve been bingo-ing since childhood. Not just any bingo, mind you. Pasta bingo.
Continue reading Makaronia me Kima (Greek Spaghetti with Meat Sauce)
When you think of summer in Greece, perhaps you think of the beautiful beaches and the deep crystal blue water. Perhaps you should be thinking of the things in the water!
Continue reading Tomato & Crab Pasta Sauce
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)
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.
Continue reading Feta & Avocado Dip
I don’t make this dish enough. Nowhere nearly enough. My medium boy reminds of this on a regular basis.
Continue reading Creamy White Wine Clam Sauce with Garlic and Rosemary
It’s a well known fact that the French make good cheese, and enjoy eating it as well as they make it. It’s no surprise then that they came up with a wonderful way to use every last crumb of it.
Continue reading Fromage Fort (French Cheese Spread)
Mostly Greek 