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...
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...
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 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...
The awesome thing about tarts and quiches is that you can basically clean out your refrigerator and make something yummy and fancy looking at the same time. M...
I have great news! I have secured good luck for 2009. January 1st was my husband's 'Name Day.' In Greece, everyone celebrates the "Name Day" of the saint that b...
This traditional Greek appetizer is unlike anything else I've tasted. Commonly found in the tavernas of Greece, you might not be able to guess what it is made ...
You are looking at a photo of what just might be my all time favorite food. I hate to make extreme statements and my tastes often change. But, right now, if I h...
As I mentioned, I spent 10 days abroad at the beginning of this month. We visited relatives and friends in the Netherlands and then continued on to Corfu, Greec...
Well, we are off to Greece. I have been a little absent on Whipped because it turns out that "to do" lists when you travel abroad with a baby... are long!
I ...
I promise that this will be my last Greek food post for awhile. If you aren't a fan... check back, I won't stay in this rut forever!
Oh how I wish there was ...
So, I guess it is Greek week. Once I get on a kick, there is no stopping. And, once you have the ingredients for a certain ethnic cuisine around, it is easy to ...
