Spanakorizo with tomatoes By: Eleni Saltas Spanakorizo, a traditional Greek dish pronounced “spa-na-KO-ri-zoh,” has garnered admiration from both Greek cuisine connoisseurs and those new to its flavors. What’s the secret to its popularity? It’s simple–a...
Yemista stuffed vegetables By: Eleni Saltas 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...
Mushroom Gyros with a vegan tzatziki By: Eleni Saltas Gyros are a staple of Mediterranean street food, traditionally featuring slices of meat (often pork, chicken or lamb), wrapped in a warm pita bread and garnished with vegetables and plenty of sauce. However, for...
Bakaliaros Skordalia Cod fritters + Garlic dip By: Eleni Saltas March 25th is a double national holiday of Greece, marking a special day of both religious and political events. It’s a spiritual day dedicated to the Virgin Mary, the Annunciation of the Theotokos, when...
recipe Sautéed Collard Greens By: Eleni Saltas There’s nothing quite as satisfying as harvesting fresh greens from your own garden and transforming them into a delightful dish. Our garden collard greens are thriving at the moment, so I decided to make a staple...
recipe Spaghetti with Browned Butter and Mizithra By: Eleni Saltas Some enjoy the smell of roses or the earthy aroma after a rainfall. I enjoy the smell of garlic sauteing in a pan of melted butter. Browned butter and garlic is a common first step to many popular...
