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)
Fakes soupa (lentil soup) or simply fakes (pronounced fah-kess) is a staple in the Greek diet. It’s definitely a favorite in my diet. Better, as a nutrition minor with a master of googling information, I know just how incredibly healthy lentils are. If I woke up tomorrow and suddenly stopped liking fakes (not possible), I … Continue reading Fakes (Greek Lentil Soup)
I can’t seem to get enough of pork celery avgolemono. Literally, I can’t get enough of it. (Hint: mom, when you read this please feel free to make a batch). Pork celery avgolemono is a chunky stew that consists of bites of tender pork and celery, plus leeks and seasonings, and finished with a bright … Continue reading Pork Celery Avgolemono
Nothing will keep your friends, family, and even strangers at an arms length away (or further) from you than taking just one bite of skordalia (garlic dip). Any bites after that and you can guarantee to be quarantined. No wonder it’s my favorite dip. I’m a people person, but a no touchy-touchy in my personal … Continue reading Skordalia (Garlic Dip)
Greeks have a fix for every ailment. And no, it’s not Windex as seen in My Big Fat Greek Wedding. But if you do have an itch to spray some Windex on something, feel free to aim your spray bottle towards the direction of my windows because half the time I can’t even see out. … Continue reading Avgolemono Soup (Egg Lemon Soup)
Dolmades are a bite-sized Greek dish made from either grape or cabbage leaves and stuffed with an assortment of mixtures. What makes dolmades so wonderful is their versatility. Stuff dolmades with ground meat (lamb, beef or pork), or go the vegetarian route and create a flavorful rice and herb combination for the filling. Top dolmades … Continue reading Vegetarian Dolmades
My Greek lineage stretches across Greece from the ancient city of Olympia, to the high mountains of Roumeli, through southern Attiki, and across the sea to Crete. Greek blood runs hot, but it’s my Cretan blood that proudly boils hottest of all. And this recipe is all about vrasto, meaning boiled. My favorite Greek style … Continue reading Lamb Vrasto and Pilafi
Mary Saltas Mannos was just 76 years old when I was born. She’s my Papou Pete Saltas’ older sister, making her my great aunt. My papou had seven siblings and Aunt Mary was the first Saltas born in the United States in 1915. Whenever I visited Aunt Mary, she would welcome me on her front … Continue reading Loukoumades (Greek honey donuts)
Spanakopita (spanaki meaning spinach, and pita meaning pie) is a rustic Greek pie made with spinach and phyllo. Until I was 20, the only green vegetable I ate was spinach, and only then because it was used as a filling in my yiayia’ spanakopita. Her recipe calls for feta (and lots of it), which is … Continue reading Spanakopita (Spinach Pie)
Whether you’re a novice or an expert cook, or somewhere in between, a simple dish to have in your repertoire is makaronia me kima (spaghetti with meat sauce). Or at least you should know how to make the latter portion, the kima. In Greek, kima means ground beef, but in this recipe, kima implies a … Continue reading Makaronia me Kima (Spaghetti with meat sauce)
