Chicken Fricassée
The origin of the name is French and my version of Chicken Fricassée borrows from both cuisines.
Carob Bread
In recent years, one of the hottest “new” ingredients is carob. I say “new” despite it being an ancient ingredient.
Napa Cabbage Rolls with Avgolemono Sauce
The classic Greek version of cabbage rolls (Λαχανοντολμάδες) are finished with a creamy Avgolemono sauce, which is an emulsion of beaten eggs/lemon juice that is slowly incorporated with hot stock.
Greek Food Gazette 11-02-22
Six Greek Island traditions designated “intangible Cultural Heritage” Chinese singer performs in perfect Greek The Guardian highlights Thessaloniki’s food and drink Greece grabs two spots in Trip Advisor’s Top Ten Trending Travel Destinations Entering Greece: new entry rules for international travelers
Blueberry Muffins
For me, muffins were a big thing from the late 80’s when I began working in the financial field.
Bravas Style Roast Potatoes
I recently served up some roast potatoes as part of a catered order that would hold up being crispy upon being reheated.
Greek Food Gazette 04-02-22
Montreal’s Petros taverna to open a location in Fort Lauderdale a visit to Vergina, site of the royal Macedonia tombs should be added to your itinerary Six million kilogram backlog of Halloumi cheese and nowhere to sell it Thessaloniki welcomes first cruise ship of the year You may now include ‘faux lamb” as part of […]
Montreal Smoked Meat at Home
First off, this isn’t a post on how to make Montreal-style smoked meat from scratch but rather, how to prepare a smoked meat brisket in the comfort of your own home.
Chickpea Soup from Sifnos
It wasn’t just any soup but the very well-known and traditional chickpea soup of Sifnos. My last day on Sifnos was a Sunday and it would be my last and only chance to eat the real deal.
Beer Braised Pork Chops with Lemon & Oregano
Here’s a dish that’s ideal for the colder months, when you don’t feel like grilling outdoors or if you live in Canada, the snow has buried your grill.