There is a huge misconception that the falafel that you find in Middle Eastern cuisine should be lumped together into Greek cuisine. I am here to tell you that it isn’t. In some parts of the Aegean, you will find revithokeftedes, or chickpea fritters. However, they are simply not the same thing as falafel. We … Continue reading Revithokeftedes – Chickpea Fritters
Did you ever have any leftover oatmeal that you just didn’t eat? Well I ate some for breakfast at a diner today and had about a cup leftover. There was cinnamon and a few raisins in there too. So while my intention was to eat it the next day, I thought that it would be … Continue reading Leftover Oatmeal Cookies
It’s the tail end of fig season, and I thought how lovely would it be to make a jar of fig jam. I have added a little fresh woodsy rosemary to enhance the floral flavor of the fig. A cinnamon stick for earthiness, lemon zest for brightness, and a hint of vanilla to enhance the … Continue reading Fig & Rosemary Jam
Avgolemono is one of the most nourishing soups that you will ever try! This is the traditional Greek version of chicken soup. While it appears creamy, it is really made with a mixture of eggs and lemon juice, and no dairy at all. There is a special trick to not curdling the eggs. You must … Continue reading Avgolemono Soup – Greek Chicken Soup
As much as I do love a great apple pie, there is something so elegant about an spiced apple cake!Today I have used Granny Smith apples. Any baking apple will do, as you want the apple pieces to hold their shape. I have spiced this with cinnamon, fenugreek, clove, nutmeg, ginger, cardamom and lemon zest. … Continue reading Apple Spiced Cake
This Fourth of July, I wanted to make a festive little something to decorate with the good ole red, white and blue! I decided on this fabulous, light and refreshing mascarpone pie, fragranced with lemon juice and zest. It's a no bake recipe, so it set in the refrigerator. I decorated it with sliced strawberries … Continue reading Mascarpone Pie with Fresh Berries and Almond Crust
You will love this non traditional take on a traditional prasopita. Prasopita is a leek pita or pie that is made with leeks, red onion, spring onion, dill, mint & feta. It is lesser known outside of Greece, however well loved among the natives. Leeks, onions, shallots, garlic, spring onions, and chives are all part … Continue reading Prasopita- Leek and Onion Pie
This beautiful bundt cake will be a hit at your next gathering! It is made with almond flour, olive oil, Greek yogurt, lemon zest and ouzo! Glazed with white chocolate, and garnished with toasted almond slivers, lemon zest and dry edible rose petals. This is my take on a lemenoladopita, or lemon olive oil cake, … Continue reading Lemon Ouzo Olive Oil Bundt Cake
Have you ever had halva made from semolina? This is the recipe that my mother would make when I was a child. Halvas Simigdalenios - or Semolina Halva. It is studded with nuts like pistachio, pine nuts or almonds, and dried fruit like raisins. Spiced with cinnamon & flavored with orange or lemon zest. It’s … Continue reading Greek Semolina Halva
Have you ever heard of gravlax? I hadn't! But one afternoon, I had seen an article in the food section of the New York Times about gravlax. I love lox. They looked similar. And so, my interest was peaked! Gravlax is Nordic in origin and the traditional way to make it is to bury it … Continue reading Gravlax
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