This salad is so somple, yet so startlinglyelegant, it makes a great addition to festive tables and weeknight dinners alike. Real Greek pistachios and authentic Greek olive oil with make this salad even more delicious. To find both, go to my online store here.
A great winter side dish that pairs well with all manner of proteins. To find the olive oil and olives that round out the flavors in this easy, delicious recipe go to my online store here.
Fresh arugula salad with a crunchy, colorful, and highly nutritious addition: pomegranate. It is one of the oldest known fruits, symbol of fertility in many cultures, antioxidant-rich, and greatly appetizing.
Every meal, whether rich and festive or light, needs a salad. In the Greek tradition, there are so many cruciferous and other seasonal vegetables as well as fruits that may be chopped for a fresh salad. Greens, both sweet and bitter, are generally savored as cooked salads, dressed simply with excellent fresh olive oil, in […]
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 […]
Regional Filo Variations in Greece: Filo in the Ionian: Follow the same directions as for basic phyllo, but reduce water to 1 cup and add a ½ cup of strained plain yogurt together with remaining liquids. Filo in Epirus: Reduce the amount of water to 1 1/4 cups and add one large egg, beaten, to […]