Be prepared, I bought a large (really large) bag of spinach a while back and needed to use it all before losing it to the slime gods. So that means you’re going to see a few recipes using spinach (kind of like when I made a monster load of pesto over the summer!).
Continue reading Spinach Avgolemono Soup
Most rizogalo recipes will have the same ingredients and the same really long cooking time. Be a rebel and follow me. Why, you may ask? Because the stuff tastes amazing, that’s why.
Continue reading Rizogalo (Greek Rice Pudding)
Not long ago, my Medium Boy flattered one of his teachers by suggesting he might live to his 90s. This teacher, a long time colleague of mine, was taken aback at the thought and reminded my son that the average life span of the typical American male was 75 years.
Continue reading Simple Greek-Style Greens (Horta)
One of the greatest ironies in life is that tomato soup season does not coincide with tomato season. I think it’s proof that God has a twisted sense of humor. Either that, or a great deal of faith that we would be able to figure something out.
Continue reading Simple Tomato Soup
Just think, you could make almond butter, kourambiethes, seasoned snacks, and more from your own home grown almonds. You’ll even get beautiful blossoms and feed the bees, to boot!
Continue reading Almond (Prunus dulcis)
Anyone who has lived in California’s Central Valley is familiar with this phenomenon: it rains, the sun comes out, you can’t see where you’re going the next morning.
Continue reading That’s Not Smoke (This Time)
It’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.
Continue reading Cheesy Crab Dip with Artichokes & Greek Peperoncini
I wonder if the old saying “an apple a day keeps the doctor away” works if we are talking about apple-pie, or Milopita (Greek apple cake)? Maybe??
Continue reading Apple (Malus domestica)
There are a couple of staples that my spice cabinet is never without because they help make meal prep so much easier. One is an “Italian Seasoning” salt-free herb blend, and the other is a vegetable and spice mix. Blend them together with a little olive oil and you have an instant rub for every roast or chicken feast.
Continue reading Easy Weeknight Spareribs
As soon as we get into serious winter weather (or at least what passes for it here), I start to think almost fondly of summer. Almost. Remember, it’s stinking hot here.
Continue reading Winter Squash Yemista
Mostly Greek 