Baklava

Everyone knows BAKLAVA. Layers of flaky phyllo pastry blanketed with ground nuts plus plenty of spice (and everything nice), soaked in a sweet honey syrup. Many consider baklava as the gold standard of Greek desserts. I’m not sure if this constitutes a mortal sin against Greek culture but I will say it anyway: I’m not … Continue reading Baklava

Bougatsa

How to impress a foodie: serve them BOUGATSA creaminess. How to impress a history buff: serve them bougatsa knowledge. Both the history buff and the foodie will wonder where bougatsa have been their whole lives. They say bougatsa originated in Serres, a city north of Thessalonaki where many Greeks immigrated during the Greco-Turkish war that … Continue reading Bougatsa

Talking Greek Food and Festival on KUTV

I am excited to share I was asked to talk about the upcoming Salt Lake City Greek Festival on KUTV2 while cooking one of my favorite Greek dishes, Bouyiordi. I was interviewed by KUTV's Fresh Living Hosts, and later cooked alongside Chef Bryan Woolley, an American celebrity chef. Find more of his wonderful recipes at: http://cookingwithchefbryan.com/ … Continue reading Talking Greek Food and Festival on KUTV

Psari Plaki (Baked Fish)

Seafood rules the tables of Greece. With so many islands and close mainland coastal waters, the Greeks have a bounty of choices to bake, fry, grill, or boil. It’s understandable, in a country of such passionate cooks, that everyone has a preference, and the different types of seafood often require different types of preparation. Sardines … Continue reading Psari Plaki (Baked Fish)