Greece's largest island, Crete, provides hundreds of beautiful beaches that draws crowds in the summer months. Below are just five of my favorites, plus some extra suggestions for you to check out on your next visit to Crete. Do you have a favorite? Please comment and share 🙂 Falassarna Beach: I’ve taken some of my … Continue reading 5 Favorite Beaches in Crete
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
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
Say maroulosalata out loud ten times fast and you’re sure to chuckle to yourself into a wide smile as you stumble on the word begging to come out of your mouth. If you can’t get past the pronunciation, dig into the salad itself and let your taste buds do the talking. Maroulosalata is comprised of … Continue reading Maroulosalata (romaine lettuce salad)
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)
Aside from public speaking and swimming in the ocean, there aren’t many things that intimidate me. I will talk to any stranger who will listen to me on a subway in New York City. I will kill a spider for my arachnophobic big brother. I will fall, scrape my knees, and get back up just … Continue reading Pastitsio
Twirling long strands of spaghetti around a fork is one of my guilty pleasures. Every time I eat a plate of spaghetti I get some sweet satisfaction. It’s an added bonus when the spaghetti has been prepared with a creamy garlic butter sauce and covered with two of my favorite types of cheese, grated mizithra … Continue reading Greek Spaghetti
The first time I prepared a dish for a large crowd, I had the jitters. The Taste of Greece, a fun, food fundraiser for our Greek Orthodox Church in Salt Lake City, Utah, drew nearly 500 attendees who were ready and willing to sample common Greek fare, all made by home cooks. My dad, an … Continue reading Pastourma Rollups
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 Greek dish, finding that most of the variety will come from the filling. Yemista is typically served … Continue reading Yemista (Stuffed Vegetables)
Wanting to experiment with new combinations, I recently invited a few friends over for a salad tasting party. Surprisingly, the fan favorite turned out to be one with shredded cabbage as the base. Mid-meal, a friend who dislikes cabbage said, “I usually hate cabbage but this is the best salad here.” I agreed and we … Continue reading Cabbage and Jalapeno Salad
