I was not a fan of Greek grape-leaf dolmades when I was a kid, but I have thankfully gotten my act together. However, cabbage rolls are just as good… and so much bigger!Continue reading Lahanodolmades (Greek Cabbage Rolls with Avgolemono Sauce)
I used to hate calamari when I was a kid. Really, it was just the tentacles that bothered me. Not gonna lie, I still don’t like them.Continue reading Stuffed Calamari in Tomato Sauce
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
Whoever the first person was to combine the classic ingredients found in spanakopita (Greek spinach and feta pastry), they need to be honored with a national holiday. It’s the least we can do for all the joy they’ve bestowed upon the world.Continue reading Spanakorizo (Greek Spinach and Rice)
As a child, I was not a fan of spinach, or anything that contained it, and no amount of watching Popeye cartoons could make me change my mind. Thank goodness for adulthood.Continue reading Spinach & Feta Galette
I have to admit that as I was concocting this recipe, I was a little doubtful of how well this soup would be received. Then everyone (even my baby grandson) voluntarily took seconds. The Old Man went in for thirds.
The one thing I never see in other people’s grocery carts is any of the wonderful array of winter squashes. Not that I’m nosy or anything.
As much as I love making sourdough breads, there are many times that I realize I haven’t prepped my starter in time to do the baking I want or need to do. Bless the person who figured out how to make active dried yeast.
Our hot summers have the up-side of providing the ideal conditions for growing heat-loving veggies like tomatoes and eggplant. How fortuitous that they taste so good together!
You know the old saying “close only counts with horseshoes and hand grenades”? Well, close is seldom close enough when it comes to certain foods, it’s either get the real-deal or go home and make it yourself.
I may have mentioned once or twice how much I’m not really fond of summer simply because of the heat here. I have made a bit of a truce, though, because that heat makes all sorts of yumminess possible.
No self-respecting Greek will return home from Greece without a large stash of dried Greek Oregano in their luggage. Try explaining that one to a customs officer.
Garden Sage is an all-in-one plant offering both looks as well as functionality. Spires of tubular, lavender colored flowers sit above a sea of grey-green and fragrant leaves in masse each spring. And of course, those leaves become a tasty addition for your kitchen spice rack.
I’m honestly surprised that my family hasn’t sprouted wings, yet. We do eat a lot of chicken. No, really. A. Lot.
I have to say, I honestly feel sorry for anyone who’s never had the opportunity to eat a fresh fig. If that’s you, don’t despair, you still might be able to grow your own, even if you’re not in the ideal climate.
Okay, you know I can HEAR you rolling your eyes. Yes, I bother to make my own nut butter for two very good reasons: 1) control of my ingredients, 2) I’m tired of fighting with jars of stiff peanut butter and having the jar win.
They are humble, plain, and sometimes less-than-attractive when cooked, but humans have been cultivating and consuming legumes for thousands of years. In fact peas and lentils have been used in Greek cooking since ancient times. You don’t get a much better example of “withstanding the tests of time” than that.