At the Salt Lake City Greek festival, almost every family plays a role, often with specialties they claim as their own and which they work on for months before the festival. My good friend John Timothy and his entire Pappas family are always on tyropites (cheese pie) duty. Another friend, Jeff Chipian and his family … Continue reading Stifado (Beef Stew)
Whenever I spent the night at my grandparents’ home, breakfast was always an egg sandwich with a cold glass of milk. My yiayia (grandmother) would toast two slices of bread, spread some ketchup on the toast, and then put a fried egg in the middle. As a final touch, she would cut the sandwich into … Continue reading Strapatsada (Eggs with tomatoes)
Crispy on the outside, light and gooey on the inside--that’s what makes kolokithokeftedes (zucchini fritters) one of the finer ways to utilize zucchini. Although these fritters can be time consuming, it’s worth the wait as they are my favorite way to enjoy zucchini. They are made with a similar filling that goes into a kolokithopita, … Continue reading Kolokithokeftedes (Zucchini Fritters)
One of the easiest ways to use up zucchini is to slice and fry, plus it’s a tasty way to get your servings of vegetables in for the day. Kolokithakia tiganita (fried zucchini) is a delicious appetizer that’s coated in a spiced beer batter and deep fried to a golden crisp. The trick to these … Continue reading Fried Zucchini Chips
Kolokithopita (zucchini pie) is similar to the popular spanakopita (spinach pie) and can be made just the same by simply substituting the spanakopita for zucchini. My recipe calls for more herbs and a unique combination of cheese to make it stand out. Kolokithopita is a fantastic method of using in season vegetables and herbs. Combining … Continue reading Kolokithopita (Zucchini Pie)
Roka (arugula) is one of the most underestimated leafy greens, despite packing lots of antioxidants, vitamins, and minerals. It’s numerous health benefits are well known. Arugula is native to the Mediterranean and is definitely a green that should be added to more plates worldwide. The Greeks eat plenty of arugula as a “Roka Salata” and … Continue reading Roka (Arugula Salad)
Seafood is an important part of the Mediterranean diet, and luckily for Greece the seafood is plentiful. With so many islands and close mainland coastal waters, seafood is easily accessible for Greeks to either bake, fry, grill, or boil. The varieties of fish in any fish market is incredible. Everyone has a preference, and those … Continue reading Psari Plaki (Baked Fish)
Aside from public speaking and swimming in the ocean, there aren’t many things that intimidate me. I will talk to any stranger that will listen to me on a subway in New York City. I will kill a spider for my arachnophobic big brother. I will fall, scrape my knees, and get back up just … Continue reading Pastitsio
Twirling long strands of spaghetti around a fork is one of my guilty pleasures. Every time I eat a plate of spaghetti I get some sweet satisfaction. It’s an added bonus when the spaghetti has been prepared with a creamy garlic butter sauce and is covered with two of my favorite types of cheese, mizithra … Continue reading Greek Spaghetti
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)
