Say maroulosalata out loud ten times fast and you’re sure to chuckle to yourself into a wide smile as you stumble on the word begging to come out of your mouth. If you can’t get past the pronunciation, dig into the salad itself and let your taste buds do the talking. Maroulosalata is comprised of … Continue reading Maroulosalata (romaine lettuce salad)
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
Nothing will keep your friends, family, and even strangers at an arms length away (or further) from you than taking just one bite of skordalia (garlic dip). Any bites after that and you can guarantee to be quarantined. No wonder it’s my favorite dip. I’m a people person, but a no touchy-touchy in my personal … Continue reading Skordalia (Garlic Dip)
Dolmades are a bite-sized Greek dish made from either grape or cabbage leaves and stuffed with an assortment of mixtures. What makes dolmades so wonderful is their versatility. Stuff dolmades with ground meat (lamb, beef or pork), or go the vegetarian route and create a flavorful rice and herb combination for the filling. Top dolmades … Continue reading Vegetarian Dolmades
Spanakopita (spanaki meaning spinach, and pita meaning pie) is a rustic Greek pie made with spinach and phyllo. Until I was 20, the only green vegetable I ate was spinach, and only then because it was used as a filling in my yiayia’ spanakopita. Her recipe calls for feta (and lots of it), which is … Continue reading Spanakopita (Spinach Pie)
Olives are standard in Greek homes and make their way on to tables in a variety of ways. A simple drizzle of olive oil and a generous sprinkle of oregano on top of a bowlful of green or black olives make for an easy table finger food. Olives are must haves in the popular xoriatiki … Continue reading Pan-fried olives
These are a few of my favorite things: raindrops on roses and whiskers on kittens, bright copper kettles, and warm woolen mittens. In fact, while I’m actually not much of kitten or mitten enthusiast, I do enjoy simple pleasures like peeling an orange in one long piece, finding a missing match to my favorite socks, … Continue reading Bouyiourdi (Spicy Baked Feta)
It doesn’t matter where I eat, whenever I look at a menu my eyes are immediately drawn to any mention of something spicy. Spicy curry? Yes please, with a side of Naan. Buffalo chicken wings? My hands and face will definitely be a hot mess after, but I’ll take a basket full of those. Bahn … Continue reading Tyrokafteri (Spicy cheese dip)
Water used to be the only fluid I needed to get me through the day. Then I went to Ionian Village and realized I needed something stronger than water. I needed a Greek frappe. All day, every day. Ionian Village is a summer camp in Bartholomio, Greece that brings together over 40 staff members and … Continue reading The Greek Frappe
Sharing a horiatiki salata (Greek village salad) recipe seems unnecessary because it’s a pretty straightforward dish. But as easy as it is to drizzle olive oil over chopped vegetables, there are still necessary steps and dos and don’ts of this salad that you may not be aware of. A proper horiatiki salata is a vibrant … Continue reading Horiatiki Salata (Greek Village Salad)
