Melitzanosalata (Greek Eggplant Dip)

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??

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Avgolemono (Greek Egg and Lemon Sauce)

20200518_220234Every culture’s cuisine seems to have some sort of sauce or dip that’s used for almost everything.  Americans have ketchup, Greeks have avgolemono.

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Feta & Avocado Dip

20200314_180207Avocados 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.

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Tiropitakia (Greek Feta Cheese Pastry)

20200129_174309Think of them as little triangles of pure heaven.  Crispy phyllo, tangy feta cheese, and a generous slathering of butter… yes, pure heaven.

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Fromage Fort (French Cheese Spread)

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.

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Grilled Eggplant Baba Ganoush

20190829_193457As a child I hated eggplant.  Then I grew up and decided I should try them again.  Turns out they weren’t too bad after all (this didn’t work with mushrooms, though).

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Creamy Crab Dip with Rosemary & Kalamata Olives

20190508_215812My Medium Boy’s exact words were “Oh my God, this is delicious” when a spoonful of this dip hit his mouth.  I’m not sure, but I think he may have liked it.

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Cheesy Crab Dip with Artichokes & Greek Peperoncini

20190113_201048It’s the early 90s, Berkeley, Ca.  I’m being treated to a nice dinner at Skates On The Bay, a surf-and-turf restaurant literally on the San Francisco Bay.  We order the crab and artichoke dip with focaccia bread.  I was hooked.

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Feta & Kalamata Olive Stuffed Peppers

20180801_162925I’ve had a lot of peppers from the garden lately, and as much as I like to eat them, after a while I kind of want to shake things up a bit. Yes, there can be too much of a good thing.

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Keftedes (Greek Meatballs with Raisins and Pine Nuts)

20180212_183722One 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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