GLYKOPATATES BOURTHETO Sweet potatoes probably came to Corfu with the Venetians, as did many other New World crops, sometime during the sixteenth century, where they remained poor man’s fodder for hundreds of years. It took the English to popularize them, by showing Corfiote aristocrats the virtues of serving them with syrup. Nevertheless, they have long been cooked on a grill or in […]

TSIGARELLI – ΤΣΙΓΑΡΕΛΙ In spring, certain tender greens, both bitter and sweet, are picked to make tsigarelli, a dish of blanched greens sauteed with onions, herbs, olive oil, and—traditionally—reddened with paprika or chile pepper. Today the dish has been modified considerably and is more likely to get its color mainly from tomatoes. Tsigarelli is not exclusive to Corfu—it is found throughout the Ionian […]

KOLOKITHOKORFATHES ME SKORTHO KAI SELINORIZA In Greece in the late spring, zucchini flowers fill up the markets. There are 2 kinds: the large sturdy flowers that grow on the stalk of the zucchini plant and the smaller, more fragile ones that sprout out of the actual zucchini. Greeks generally prefer the sturdier ones because they’re easier to work with. These […]

MOSTARDA DOLCE Zakynthos and Corfu both make sweet mustards, vestiges of English and Venetian rule. The mustards, made either with quince, as in this recipe, or with dried fruits, are eaten at Christmas with roast turkey, game, pork, or other meats. Makes about 4 cups Ingredients: 3 quinces, peeled and cored 1 quart Mavrodaphne wine or sweet port 1 […]

PANADA Kitchen economy in Greece, indeed in the whole Mediterranean, once required that home cooks make use of every last bit of food. There are lots of old dishes made with leftover bread. Most call for simmering small bits of stale bread in some kind of broth or milk or sometimes just in plain water with a little olive oil and […]

MELOMAKARONA ME ELAIOLATHO This is one Peloponnesian version of a traditional Christmas cookie. The region’s telltale ingredient, olive oil, replaces butter in this recipe. Sometimes, Greek cooks will do that—replace butter with oil, that is—to transform a sweet into something permissable for fasting. In the Peloponnesos, though, the use of olive oil is the norm rather than the exception. Ingredients: For […]

Rose as an herb is very cooling, soothing, anti-inflammatory, and astringent…the perfect recipe for those suffering from acne. Apply it to red, hot to the touch, blemished areas for a calming effect. The best method is to spray it on directly. Rose water is also quite antiseptic, so acne causing bacteria don’t stand a chance […]

What is Rose Water? Uses for rose water in cyprus Rose Water for Beautiful Skin The Benefits of Rose Water History and  myths of rose water in cyprus How to made your own rosewater (recipe)

Many Greek recipes call for the traditional combination of olive oil and lemon juice added just before serving. The combination – mixed or separate – is simple, healthy, and delicious. Some recipes say mix them (into “latholemono” sauce) and some call for them used separately. How do you figure out when to use which? The […]

Freshly made dips taste great, but sometimes, after they’ve been refrigerated to chill or stored for a short while, the taste seems to change. Whether you’re making dips ahead of time or storing some leftovers, here are some tips to make sure your dips always taste their best. Aerate Dips and spreads made with sharp […]