In Greek: λαδολέμονο, pronounced lah-tho-LEH-mo-no A classic Greek topping for grilled fish, this sauce is used in many ways to enhance the flavors of all kinds of seafoods, but if your family is like mine, you’ll find many other uses for it as well. We use it on vegetables and anywhere we want a light […]

Sole is a delightful and versatile fish. Sole is often sold in prepared filets or already cleaned, but if using whole fresh sole, the skin needs to be removed before cooking. Here’s how to do it. Difficulty: Average Time Required: 3-5 minutes per fish Here’s How: Lay the fish on a cutting board. Cut off the head […]

Question: What Did the Ancient Greeks Eat? Answer:The foods of ancient Greece were similar to foods we eat today, but did not include many that have become important parts of modern Greek cooking. For example, tomatoes, peppers, potatoes, and bananas didn’t arrive in Greece until after the discovery of the Americas in the 15th century, because […]

Like other ancient civilizations, the basic ancient Greek foods were cereals, legumes, oil, and wine. Many ancient Greeks lived in Magna Graecia (Megale Hellas), so the food of the Romans overlaps that of the Greeks. There were, of course, other influences on ancient Greek foods, especially from Asia. We know the Greeks had a wide variety of […]

In Greek: τάρτα μαραθόριζα, say: TAR-tah mah-rah-THOH-ree-zah Fennel root, often sold as “anise” is a fabulous winter vegetable with a light licorice taste and smell. Often used in salads, and as a complementary taste with fish, it has been well known and loved in Greek cooking since ancient times, where both the root and leaves […]

Handling and cooking some foods can leave strong smells on the hands and in the kitchen. Here are two quick and easy ways to get rid of most smells including garlic, fish and seafood, frying smells, and more: Remove Smells on Hands To remove smells after handling garlic, onions, fish, calamari, and many others, rub […]

In Greek: γίγαντες τηγανητοί, say: YEE-ghan-des tee-ghah-nee-TEE Yigandes (also spelled “gigantes”) are giant dried beans and are favorites in all areas of Greece. If you can’t find them, use the largest dried lima beans you can find. This delightful dish is a favorite with Greeks during periods of fasting and Lent, and is often served with taramosalata (a delicioius dip […]

In Greek: φέτα σχάρας, pronounced FEH-tah SKHAH-rahs Creativity is the word here. Feta cheese is so versatile and can be combined with many different herbs and vegetables. This is a basic recipe for grilled feta cheese. Ingredients: feta cheese, 1/2 inch slices grated tomato slices of pepper (hot or mild) crushed Greek oregano (rigani) olive […]

A specialthy of the coastal city of Kalamata. This dish consists of the rather unusual combination of cod and raisins and is a specialty of the Greek coastal city of Kalamata in the Southern Peloponnese. This dish is quite easy to make and is an excellent mid-week, comfort meal. Ingredients: 1/2 kg of cod (salted, […]

Greek name and pronunciation: zafora or safrani, ζαφορά or σαφράνι, pronounced zah-for-AH or sah-FRAH-nee At the market: Saffron is sold in small packs of threads or in powdered form. Physical characteristics: Dried saffron threads range from orange-red to yellow, are between 1″ – 1.5″ long, and are shaped like pieces of very thin and cooked […]