A Frenchman, a Greek and a Turk rate some of the market’s leading yogurt brands This article may help you decide which Greek island to visit this summer Discover Greektown on the Danforth, a walking tour of one of North America’s most vibrant Greek neighborhoods Santorini, the “jewel of the Mediterranean” appears to be avoiding [...]
A little while back I shared my memories of visiting the island of Lefkada and this time I’m back to share more but this time we’re going to touch upon the cuisine. Lefkada is located on the Ionian side of Greece, that which faces Italy and its no coincidence that many dishes hint of those [...]
Just as sure as Spring arriving, so does Easter – ushering in new beginnings. As part of Greek Easter we (Greeks) like to nosh on some mezedes as the day marches on, one hour closer to the roasted lamb, one bite more until finally….Easter is but a memory. One of the mezedes my family enjoys [...]
The first time I saw or heard of octopus meatballs were from Maria’s blog at Kali Orexi (BonAppeti. Maria is a Greek blogger resided in the NYC suburbs and she shares dishes she’s created or ones inspired by her ancestral homeland of the island of Kalymnos. For those not familiar with Greek geography, Kalymnos is [...]
If you’ve been invited for lunch or dinner at a Greek home then you’re likely to see olives also served on the table. There are literally hundreds of olive varietals and when it comes to Greece, some olive trees that were planted in the thirteenth century are still producing! Did you know that Kalamata olives [...]
Margheritsa is a traditional soup made by Greeks for Orthodox Easter. It contains cleaned intestines, organs of the lamb or goat and may contain sweetbreads and even the boiled head of the animal. The meat is boiled until softened and a stock is created. Spring onions, herbs are added and the soup is finished off/thickened [...]
One of my favourite Lent-friendly dishes has to be Ladenia (roughly translated to olive bread) from the island of Kimolos. This is great for a snack, a light meal or cut-up and serve as part of your meze table. Sometimes you want something lighter or you just may want to use the ripe, juicy tomatoes [...]
Recently, green olive from Halkidiki were finally granted Protected Designation of Origin (PDO) status by the European Union (EU). A PDO product is given this [...]
In Greece, cauliflower is called “kounoupidi” and its a winter vegetable usually steamed/boiled or pickled and enjoyed throughout the colder months. Toursi are pickled vegetables and practically anything can and will be pickled from eggplants to beans, green tomatoes to peppers and onions to cauliflower. I made some Fakkes (classic Greek lentil soup) last week [...]
From the name “Tas Kebab”, it’s easy to state this isn’t a Greek-specific dish – a dish enjoyed in the Levant and its made it’s way to the Greek table via Asia Minor Greeks who resettled in mainland Greece over time. Traditionally Tas Kebab is made with lamb but I’ve often seen beef used in [...]
