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 (dol-MAH-thes) are bite sized finger foods wrapped with grape or cabbage leaves and stuffed with all the goods—rice, meat, and plenty of herbs. Versatility makes dolmades just plain wonderful to keep in your kitchen repertoire. You can top them with a tomato sauce or avgolemono sauce (egg-lemon sauce), serve them plain with a generous … 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)