the city of Athens comes to New York City from June 12th -15th Thalassa (Tribeca) will be hosting Greek cooking classes Taxim, is all the talk of the town – wowing Chicago with it’s Greek food inspired by Constantinople and Asia Minor Here’s a primer on Kefalotyri, a briny sheep’s milk cheese from Greece Here’s [...]
Hilopites (pronounced “HEE-lo-Pee-tez”) are a class of pasta that are made in Greece and some families still have their own recipe, many festivals have ladies selling their artisan pasta and other dry noodles and they are definitely available at Greek supermarkets. The most common Hilopites are a small square pasta that are often used in [...]
You’ve been asked before and you’ll be asked again…”is there anything better tasting than fried dough”? This delicious treat comes from the island of Cyprus. This predominantly Greek-speaking island lies in the easternmost corner of of the Mediterranean Sea (between Turkey and Lebanon) has a cuisine very similar to mainland Greece but it also possesses [...]
Imam Baildi are stuffed eggplants. This is a vegetarian dish and it falls into the category of Greek cooking called “ladera” or lathera. Ladera dishes were born out of necessity, peasant families stretching-out food to feed families with what was fresh and what was seasonal. Ladera comes from the Greek word for oil, lathi and [...]
When planning your trip to Greece, it’s a good idea to have hotels, car rentals, boat, train and plane schedules at hand George Calombaris is an inventive, renowned Chef from Australia – find out more about him in this informative interview When in Greece, you should visit the jewel of the North, Thessaloniki Patrica Volonakis [...]
The first time I ever tasted Halloumi cheese was when friends of the family (part Cypriot) gave us some. Here in Toronto, we have a good-sized Greek community with approx. 130,000 Greeks living in the area, about fifteen churches, hundreds of associations and federations representing towns & villages from all over Greece and Cyprus and [...]
Regular readers of my blog will know that I like to share dishes from a Greek magazine insert in the daily Kathimerini known as Gastronomos. This magazine comes out each month and it features the month’s seasonal ingredients, introduces new products entering the Greek market and it showcases new artisan and crafted foods made by [...]
