Dough

Kserotigana from Crete

Jul 3rd, 2014 | By
Kserotigana from Crete

Last month I cooked (and hosted) a Cretan dinner as part of my Greek Supper Club events and the dessert I chose was a Cretan specialty called Kserotigana. The dough is similar to Laconian diples but they look a little different. Diples are folded quickly in the hot oil with two forks and one has […]



Paximadia With Figs, Star Anise & Walnuts

Apr 11th, 2014 | By
Paximadia With Figs, Star Anise & Walnuts

I came up with this recipe after having an epiphany that I must once again have and enjoy the flavour combo of walnuts and figs […]



Lagana (λαγάνα)

Mar 2nd, 2014 | By
Lagana (λαγάνα)

Lagana is very reminiscent of foccacia, another flat bread. The Lagana is a bread that’s tradionally baked for consumption on the first day of Greek Lent, Clean Monday.The Lagana is very easy to make and if you mix a batch of dough this evening or start tomorrow evening, you can have home-baked Langana for Kathera […]



Pizza With Rapini & Italian Sausage

May 19th, 2013 | By
Pizza With Rapini & Italian Sausage

While I was writing my book and researching info on Mediterranean cooking, I learned that the foraging of wild greens went beyond Greece – folks in Italy, southern France and in the Balkans like their bitter greens…and so should you! Here in Canada, we don’t have the wealth of wild greens available to us in […]



Piroski

Feb 19th, 2013 | By
Piroski

There are about 11 million Greeks in today’s Greece and about another 11 million throughout the rest of the world. Greeks have long traveled beyond […]



Bantis Bougatsa in Thessaloniki

Jan 21st, 2013 | By
Bantis Bougatsa in Thessaloniki

Did you know that 70% of vacationers factor in food when deciding where to travel? So, it comes as no surprise that many choose Greece as a travel destination and one of the purposes of this blog is to bring you (the reader) closer to the Greek cuisine. Some want to relive the sights, aromas […]



Pastourmadopita

Jan 2nd, 2013 | By
Pastourmadopita

I’ve made this pita a few times last month and I am now sharing this festive recipe for a pita containing Pastourma, an air-cured beef with its origins in Caesaria (Cappadocia), Turkey. Greeks have a long history in this area and St. Basil the Great was born here. Yesterday was St. Basil’s day and many […]



Pretzel Bread

Nov 13th, 2012 | By
Pretzel Bread

Many of us have had pretzels but have you tried pretzel bread? The first time I had pretzel bread was back in 2007, the year this blog began and I paid a visit to Vienna (Austria) for a 3 day stay on my way back to Canada from Greece. When one walks Vienna’s streets, one […]



Yianni’s Loukoumades, Nea Kallikratia, Halkidiki

Sep 26th, 2012 | By
Yianni’s Loukoumades, Nea Kallikratia, Halkidiki

My family’s hometown is in Nea Kallikratia, Halkidiki, just 30 minutes south of Thessaloniki. There’s no shortage of Loukoumades in Greece but there are good ones, bad ones, mediocre ones and….great ones! Loukoumades are traditionally made with a yeast dough and they are dropped in hot oil where they puff up and once golden, get […]



Phyllo Pies For Sale!

Mar 9th, 2012 | By
Phyllo Pies For Sale!

This is one of the most exciting moments since this blog first began back in May of 2007. After many hours of learning the craft […]