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 ...
After years of experimenting and fussing with the recipe, I'm finally happy with this Prasopita, or leek pie. I am ready to file it in my permanent archives.
Th...
Hello friends. I awake from a long, blog slumber to tell you, it is almost Greek Easter. And that means, we should all prepare to make this delectable Gre...
This year both of our Easter calendars align, which means there are many traditions to squeeze into one weekend!!!
Often Greek Orthodox Easter is observed on ...
Today is Greek Easter. I was lucky enough to have my sister-in-law and her husband visiting from Athens and they made us all the traditional treats. My favorite...
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...
An unexpected gift of ground lamb inspired my first lamb burger experimentation.
Because I work with people in the food industry, I've developed friendships th...
Keep reading to learn how you can win your own set of Nambe CookServ Saute pans.
Those who have been following this blog for awhile know that my husband grew...
Layers of grilled eggplant swimming in meat sauce and topped with a creamy layer of bechamel sauce create a memorable Moussaka.
I didn't have much interaction w...
Nose stuffed? Stomach a bit off? Dr. Whipped recommends this soup.
This is a recipe that you will want in your arsenal during the cold and flu season. Though i...
Layers of thin, buttered phyllo sandwich a unique custard made with fine semolina and dotted with bright, orange rind. Then, it is all soaked and rests in a swe...
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...