Koulourakia comes in all shapes, sizes and flavors. Some bakers turn their dough into playful circles, braids, or serpentines, and some twist their koulourakia so precisely it looks like a machine pumped them out. Depending on the baker or family recipe, koulourakia is infused with anise, vanilla, orange or lemon zest. And some are left … Continue reading Georgiann’s Koulourakia
In no particular order, the three best cookies of all time are melomakrona, chocolate chip cookies (still on the hunt for a soft and gooey go to recipe), and my mom's Snickerdoodle's. My mom says she has had this recipe for "over 100 years" and although Snickerdoodle recipes are all so similar with just a few … Continue reading Mom’s Snickerdoodle Cookies
Well composed and packed with flavorful ingredients, Greek salads can’t be beat. Those flavors, however, do have room to be elevated. Simply use all the Greek salad mixings (tomatoes, onions, cucumbers, peppers, olives, feta) as a base and add ingredients you enjoy. For me, the addition of garbanzo beans and avocados takes this classic to … Continue reading Garbanzo Bean Greek Salad
I’m a firm believer that everything tastes better with bacon. I’m also an extreme spice advocate—I love anything with a spicy bite. The more it burns my mouth the better. So, it was only a matter of time before I added these popular appetizers to my blog. These bacon wrapped jalapeño poppers are “Greekified” within … Continue reading Bacon Wrapped Jalapeno Poppers with Feta
Brownies are my greatest weakness of all—especially the good old fashioned out of the box stuff. When I’m really craving a chocolatey fix, nothing beats the convenience of just dumping all the premixed ingredients into a bowl, stirring in some extra liquid, and sending them to the oven. They come out simple and scrumptious every … Continue reading Greek Coffee Brownies
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 (ko-lo-kee-THO-pee-tah) is similar to the popular spanakopita (spinach pie) and basically just substitutes zucchini for spinach. My own recipe calls for the addition of more herbs and a sassy combination of cheese to make it stand out. Just combine zucchini, onions and three different herbs for this aromatic and savory pie. What a fantastic … 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)
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)
Every March 25th my friends and I celebrate Greek Independence Day with a festive get together. We eat a delicious Greek meal that includes all of the favorites from salads to dessert and everything in between. And, when we can find good salt cod, we make bakaliaros skordalia (fried cod and garlic sauce), which is … Continue reading Festive Blue & White Cookies
