If you are thinking about making the Greek Leek Phyllo pie, Prasopita, in my previous post, this is an ideal accompaniment. Taramosalata isn't a new appetizer ...
In my book, there are a few important qualities that are needed in a perfect, passed appetizer. You should be able to do most of the work ahead so that when you...
This post is sponsored by Alexia Foods though all opinions are my own.
We are still working on smoothing out the kinks in our ‘back to school' routine. I...
This past spring I visited Green City Market in Chicago where a farmer introduced me to dry cobs of corn. He explained how I could put them in a paper bag and p...
Last week, during my stint as Snack Mom at preschool, I worked to win over my pint-sized customers with a special surprise that lurked at the bottom of each sna...
Next time you have the grill fired up, plan to use a little corner of real estate for a packet of foil filled with feta cheese, Greek oregano, olive oil and tom...
Sometimes a new recipe can ignite a love affair with an old, familiar ingredient. This recipe brought leeks out of obscurity and into the spotlight for me.
L...
Just when takers are relaxing into the comforting nostalgia of deviled eggs, a surprising zing of horseradish and ancho chili powder will wake the palate.
In...
Thanks to a few new fans in my Greek Food Fan Club and my immediate response to praise, there has been a lot of Greek food coming out of the Whipped kitchen of ...
I fear, (I know?), I think... that I have experienced how delicious these favorite hors d'oeuvres of mine taste SO I don't realize that the photo looks slightly...
Here in Corfu, the fresh figs are falling from the trees. In an effort to find a delicious use for them, I came across this recipe that Jamie Oliver called, "Th...
When we had company over when I was a kid, my mom sometimes served artichokes with Hollandaise sauce. I loved them. Eating artichokes is a happening. What fu...
