Bakaliaros Skordalia (Cod & Garlic Dip)

My entire house has smelled like a McDonald’s deep fryer for an entire week. Fried oil has seeped into the carpets and walls, and has stubbornly clung to mine and my family’s clothes. It’s actually been a pleasant change of pace from the typical scent of a wet dog. The culprit behind the oil stench … Continue reading Bakaliaros Skordalia (Cod & Garlic Dip)

Dolmades (Stuffed Grape Leaves)

Dolmades are a bite-sized dish made from either grape or cabbage leaves and stuffed with all the goods—rice, meat, and plenty of herbs. What makes dolmades so wonderful is their versatility. Dolmades can be topped with a tomato sauce or avgolemono (egg-lemon sauce), left plain with a generous amount of lemon on top or even … Continue reading Dolmades (Stuffed Grape Leaves)

Dakos (Cretan Rusk)

Of all the different regional foods I’ve tried along my travels in Greece, Cretan cuisine is by far my favorite. From the most rural villages to cities like Chania, you’ll find dishes layered with fresh herbs, cheese, vegetables, and plenty of olive oil—these key ingredients create simple but flavorful dishes. One of the best representations … Continue reading Dakos (Cretan Rusk)