Cheese

Easy Tyropitakia in a Pan

Sep 28th, 2014 | By
Easy Tyropitakia in a Pan

While here in Greece, many leave the city for their ancestral town/village or they head to their summer homes/vacation spot. It could be the mountains […]



Haniotiko Boureki

Jun 27th, 2014 | By
Haniotiko Boureki

Back in 2010 I had the pleasure of visiting Crete for the first time and specifically the Hania region. Crete is Greece’s largest island and it also boasts of being home to the original Mediterranean diet. Cretans are fiercely proud of their culture and they are set in their ways – including their diet of […]



An Evening in Crete – Greek Supper Club Recap

Jun 25th, 2014 | By
An Evening in Crete – Greek Supper Club Recap

Crete, the southernmost part of Greece, largest island in the Mediterranean and the birthplace of the “Mediterranean Diet”. This past Monday,  we raised a glass (or two) of Cretan wine, said a couple of Matinades and enjoyed a five course authentic Cretan dinner. This dinner has been long in the making and I am delighted […]



Pickled Grapes With Manouri Cheese and Salad Greens

Jun 2nd, 2014 | By
Pickled Grapes With Manouri Cheese and Salad Greens

Last week I hosted my latest Greek Supper Club, this time the venue was at St. Lawrence Market, Toronto’s world famous central market. The dinner theme was Greek dishes with some Canadian twists. Greek eating and drinking has been centered around wine since ancient times but there’s always some new twists to be added so […]



St. Lawrence Market Greek Supper Club (recap)

May 29th, 2014 | By
St. Lawrence Market Greek Supper Club (recap)

National Geographic recently rated Toronto’s St. Lawrence Market as the “World’s Best Food Market”, something Torontonians have known for years. Early Greek immigrants lived near the Market as they also worked as butchers, fish mongers and green grocers. St. George (Toronto’s first and oldest Greek Orthodox church) was founded to be near the Greek community. […]



Spinach and Feta Flutes Made With Sliced Bread

Apr 28th, 2014 | By
Spinach and Feta Flutes Made With Sliced Bread

Growing up in the west (Canada), many of us took for granted the convenience product known as sliced bread. The rest of the world does […]



Resurrection Lamb Pasta

Apr 22nd, 2014 | By
Resurrection Lamb Pasta

Us Greeks eat lamb (and goat) and we also eat year’ round. We eat lots of lamb (or goat) on Easter Sunday and there may be some leftover lamb. I often get asked for ideas on what to do with leftover lamb – there are many. One of the most comforting, satisfying meals has to […]



Baked Keftedes With Onions & Korres

Mar 12th, 2014 | By
Baked Keftedes With Onions & Korres

Many of the comforting dishes on this blog come from recipes my Dad loves to eat or in some cases, his recipes that he makes (and shares). My father loves keftedes, Greek meat patties if you will. He loves pasta and my parents tell me about homemade pasta they used to enjoy as children when […]



Greek Taverna Omelet

Mar 9th, 2014 | By
Greek Taverna Omelet

Eggs are a versatile ingredient and in Greek cooking, they are used in a multitude of ways: there’s eggs in Avgolemono Sauce, eggs are often included as binder for meatballs or fillings for phyllo pies, there’s desserts, Easter eggs and of course, the many egg  and omelet dishes. We love “avga matia” (sunnyside up), we […]



Longing For a Greek Breakfast

Mar 5th, 2014 | By
Longing For a Greek Breakfast

For the past few years, there has been a movement in Greece to showcase authentic Greek breakfast items. Emphasis has been given to hotels, inns and restaurants that are frequented by tourists. This is being done because if you’ve visited Greece (and the rest of Europe), you may have had one of those “continental breakfasts”…you […]