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1000 SEARCH RESULTS FOR: ① Что почитать 〖Что почитать 〗 ЧТО ПОЧИТАТЬ ➡Что почитать ━ отличный блог batmanapollo.ru
30 August 2022
Summer is winding down, and for me, it’s interesting to take a look back at the past couple months to see what you guys have been enjoying the most from my website. And there is a fascinating mix! From classic Greek recipes, like grilled octopus, lamb kebab, and gigantes, to modern interpretations of famous Greek dishes, like spanakopita mac and cheese and whole roasted cauliflower. Scroll down for the 10 most popular Greek recipes from my site this summer!
19 December 2023
You’ve been cooking some great recipes this year – many of my household’s favorites made the cut, from classic Greek recipes, like grilled octopus and gigantes, to modern interpretations of famous Greek dishes, like vegan moussaka and whole roasted cauliflower. Scroll down for the 10 most popular Greek recipes from my site this year
24 October 2023
If there’s one category of food that I look towards for inspiration year-round, it’s the smoothie. The history of smoothies dates back to the 1930s when West Coast health stores began promoting blended beverages influenced by Brazilian recipes. A decade later, banana and pineapple smoothies started appearing in cookbooks. Their popularity surged in the 1960s and reached its zenith in the 1990s when they became a staple at coffee shops and cafes.
11 July 2023
When summer arrives, it’s time for slow eating with friends, seafood served up on tables set right next to the sea, and Greece’s iconic summery slow-drinking beverage: ouzo!
18 April 2023
In Greece, Easter typically ushers in the first inklings of a summer mood (and, usually, the first whiffs of summer weather), which means that weekends turn into expeditions to search out the best beaches and fish tavernas situated along the coasts. A deep dive into blue waters, followed by a decadent and delicious Greek fish recipe – this is what ...
20 February 2023
Here in Greece, we’re just about to enter into the Lenten season. Greek Orthodox Lent starts with Clean Monday, on February 27th this year, and will last right up until Easter, on Sunday, April 16. For the entire 40 days, those who follow the fast abstain from all animal products and fish but not seafood, which is what I am focusing on today! The strictest practitioners abstain even from olive oil on specific days each week and from alcohol.
16 January 2023
In Greek cooking, vegetables tend to reign supreme, and while I certainly don’t play favorites, there are some that have become pantry staples and necessary components of essential recipes. The onion is one of them, a vital element to so much Greek cooking. They’re grown all over the world, and are related to chives, garlic, leeks, scallions, and shallots - some of the greatest ingredients for adding flavor to any dish!
7 June 2022
Tomatoes have been a part of my Greek kitchen for as long as I can remember. In the 1960s, I can recall the pinkish orange tomatoes in white plastic tubs wrapped in clear crinkly plastic that were the standard kind in local New York supermarkets. They didn’t inspire! Jump ahead to 1972: It’s my first visit to Ikaria, and I had avoided tasting tomatoes up until this point, but while on the island, one was forced upon me by a well-meaning aunt. Truth be told, my life has never been the same!
19 April 2022
It’s time to officially get working on the bread of Greek Easter, tsoureki! It’s one of several foods that is prevalent on the Greek Easter table. This is a braided brioche-like bread that is studded with red-dyed eggs. Making tsoureki is time-consuming but can also be fun if you’re armed with the right recipe and the right tips.
25 November 2021
Do you love tahini as much as I do? It is one of the most nutritious ingredients in the Mediterranean Diet, an excellent source of copper and selenium, important for immunity boosting and more. It's also delicious, of course, and Samythos, which you can find online, is special: Passionate artisan Thanassis Polyzoidis produces dark, nutty cold-pressed tahini from organic unhulled sesame seeds, which he grows in what was traditionally the sesame basket of Northern Greece. Guest writer Diana Farr Louis talked to Polyzoidis about why tahini is his life's work.
