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...
Shrimp Saganaki By: Eleni Saltas Here’s one dish I don’t get enough of (and wish I did)—shrimp saganaki. I don’t make it very often since discovering my older brother, Pete, is allergic to shrimp and other shellfish. I will not be the one to send him into anaphylactic...
Yiayia’s Lamb Stew By: Eleni Saltas Growing up, a winter snowfall meant braving the weather to make snow angels, build snow forts, and endure intense snowball fights with my brothers. But now, when the temperature drops lower than 40 degrees and the weatherman...
recipe Dakos (Cretan Rusk) By: Eleni Saltas 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,...
Until 3 days ago, the last time I scarfed down a bowl of peas was when I was in diapers. For some reason mothers think babies like peas. Even then I’m sure I raised my tiny harmless fists in protest of peas, even as spoonful after spoonful of them flew in circles over...
