The first time I prepared a dish for a large crowd was for an event called “Taste of Greece,” a fun, food fundraiser for our Greek Orthodox Church in Salt Lake City, Utah. Nearly 500 attendees come to sample common Greek fare all made by home cooks. They often find food items not typically found … Continue reading Pastourma Rollups
Travelers arriving to the port of Zakynthos by ferry can’t miss the Church of Saint Dionysios, the largest church on the island, which dominates the view from the seaport. A fairly modern church, it was built in 1948. The only distinguishing thing about its exterior is its marvelous bell tower, otherwise it’s not a notable … Continue reading St. Dionysios Church, Zakynthos
I’m a millennial: I follow trends on Twitter, take random BuzzFeed quizzes, and eat avocado toast. That’s why I was surprised to find out that “the world is going crazy over halloumi fries” from my 90-year-old yiayia (grandmother) of all people. She sent me a Facebook message (of the member of the greatest generation she … Continue reading Halloumi Fries
Long before all the drive through coffee stands and the Grande caramel macchiato, there was elliniko kafe (Greek coffee). Made by boiling coffee grounds in a copper or brass briki (coffee pot) until the perfect kaimaki (foam) forms, Greek coffee is then poured into a white demitasse (small cup). It’s simple as that. The next … Continue reading Greek Coffee
To many people, mojitos represent the epitome of a refreshing cocktail. They’re light, slightly sweet, and especially enjoyable on a warm day. Better yet, it calls for the mix and shake of just a handful of ingredients: sugar, mint, lime juice, club soda, and rum. To put a Greek spin on the classic cocktail, simply … Continue reading The Ouzito: Greek Ouzo Mojito
Yemista (or Gemista) is a Greek word meaning “to be stuffed with.” You may have grown up just calling it stuffed tomatoes or peppers, or zucchini. Many chefs and amateur cooks have created their own take on this traditional Greek dish, finding that most of the variety will come from the filling. Yemista is typically served … Continue reading Yemista (Stuffed Vegetables)
In the mountainous region of Thessaly, Greece are the famous monasteries of Meteora, perched upon massive clifftops at a dizzying height above the neo-modern city of Kalambaka. Meteora (“suspended in the air” or “the one that doesn’t have support”) is a stunning sandstone rock formation and is home to one of the largest monastic communities … Continue reading Meteora Monasteries
Wanting to experiment with new combinations, I recently invited a few friends over for a salad tasting party. Surprisingly, the fan favorite turned out to be one with shredded cabbage as the base. Mid-meal, a friend who dislikes cabbage said, “I usually hate cabbage but this is the best salad here.” I agreed and we … Continue reading Cabbage and Jalapeno Salad
When I think of grilling, my mind is drawn to the classic burger and hot dog. But there’s an endless variety of what should be thrown on the grill—chicken, shrimp, ribs, fruits and vegetables. Chicken is my favorite thing to grill, as it’s versatile and combines well with creative seasonings and sauces. Before grilling, I … Continue reading Grilled Cilantro Lime Chicken
Saint Nektarios, the patron saint of Aegina, was recognized as a saint in 1961, making him one of the most recently canonized saints in the Greek Orthodox church. A philosopher and writer, Saint Nektarios became widely known as a healer and was particularly sought out by persons suffering from heart disease and cancer. Having lost … Continue reading Holy Trinity Monastery, Aegina
