Frozen squid is a great choice even when fresh is available. Freezing and thawing helps break down some of the tough muscle fibers and the squid may be more tender. Frozen squid is sold as tubes (cleaned bodies) and tentacles, or already cut into rings for frying or other recipes calling for rings. Follow these […]

It may sound like a no-brainer but boiling water to make various dishes isn’t always as simple as it may seem. Here are tips to make sure that boiling water is perfect for that Greek recipe you’re planning to cook. The two basic “boils” Although water boils at 212°F and only then is it a […]

Feta cheese can range from soft to hard, and trying to crumble it for salads and toppings can result in mashing it instead. Here’s the easiest way to crumble it. Difficulty: Easy Time Required: none Here’s How: If you have a block of feta, cut a slice in the amount you want to crumble. Otherwise, just start […]

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 […]

Kota me Aginares Plaki In Greek cooking, the term plaki (plah-KEE) is used to describe a dish that is baked in the oven with olive oil and vegetables. Spring is peak time for fresh artichokes. Wonderful steamed, stuffed, baked, or grilled, those spiny little charmers take a bit of prep work to clean and cook. Feel free to […]

Stuffed vegetables are a staple of the summer season and this version of Kolokithia Yemista (koh-loh-KEETH-yah yeh-mee-STAH) or Stuffed Zucchini is a great way to enjoy the bounty. The zucchini are hollowed and stuffed with a savory meat filling and topped with a creamy béchamel sauce that bakes up to a nice golden crust. Prep Time: 20 minutes Cook […]

This recipe for pumpkin bread is unlike one you may have tried before. Most pumpkin breads are more like sweet cake than bread. This recipe makes a traditional loaf of bread that’s slightly sweet and absolutely wonderful toasted and served with jam or preserves. You will need a cup of pumpkin puree to make the […]

Delicious eggplant slices layered with a savory tomato sauce and baked in a cheese sauce made with Feta cheese. This casserole can be assembled ahead and refrigerated. Note: You will need to chill the assembled casserole in the refrigerator for at least an hour for the ingredients to set before baking so please allow for the […]

Vegetable dishes that are cooked with olive oil and tomatoes are referred to as lathera (lah-the-RAH) in Greek, because the key ingredient is flavorful olive oil, or “lathi.” The most popular vegetable to make “lathera style” is the green bean, but you can try this dish with small zucchini, okra, or peppers as well. This version includes […]