Tsipouro, the Greek grape distillate, just went upmarket. Many of you may have sampled tsipouro, or its cousins, the Cretan raki and tsikoudia, on visits to Greece or in Greek homes. It’s our “fire water,” the Greek answer to grappa, a grape distillate that Greeks have been making and enjoying for generations. Traditional Greek grape […]
Boukiés, the new place I am consulting on with Pylos owner Christos Valtsoglou, just got two great mentions, in the NYTimes and NY Mag. http://dinersjournal.blogs.nytimes.com/2011/12/14/boukies-a-greek-spot-to-replace-heartbreak/ and http://newyork.grubstreet.com/2011/12/heartbreak_to_become_boukies.html Join us in early March, when we open. It will be a feast of small plates with BIG flavors!
Who says cheesecake has to be sweet? This luscious savory cheesecake studded with smoked salmon calls out for a glass of sparkling wine and a celebration, no matter the day or season!
Salmon isn’t exactly a fish that swims anywhere near the Mediterranean or Aegean, but it’s a fish that Greeks have embraced, both fresh and smoked. It pairs beautifully with the thick Greek yogurt that has conquered the world. In this recipe, I mix in a little katiki, a grainy, sour, yogurt-like cheese from mainland Greece […]
The first time I ever tasted the combination of feta, yogurt and blue cheese was many moons ago, at the first conference of the Oldways Preservation and Exchange Trust, which was held in Porto Carras, in northern Greece. I am not exactly reinventing the wheel here, just providing an easy, savory dip that you can […]