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374 SEARCH RESULTS FOR: stuffed vegetables
17 November 2011
Every cuisine in the world is the sum of its parts, of its ingredients, in other words, those basic foods and flavor combinations that are the cook’s alphabet for both carrying on traditions and creating new dishes that are both authentic and contemporary. Greece is blessed with a wide gamut of basic ingredients that flourish in this perfect Mediterranean climate. ...
23 October 2011
Most people who are familiar with kataifi, the thin-strand pastry, think it is actually shredded wheat or shredded phyllo. In fact, it’s made with a batter that is poured through a tiny-holed spout onto a large, hot, circle griddle that spins slowly, thus creating the vermicell-like effect. From what I know, a few places still make this by hand, among ...
12 October 2011
The ancient Greeks had a decidedly more complex palate when it came to sauces than do their contemporary heirs. In today’s Greek kitchen, sauces and dressings tend to be relatively simple and easy to prepare. Avgolemono. This is the fundamental Greek sauce-liaison, used to flavor all sorts of dishes, from soups to stews to stuffed, rolled vegetables. It is made ...
12 October 2011
One of the most curious sights at the Athens Central Market and at itinerant farmers’ markets are the egg-vendors, erstwhile entrepreneurs who sell nothing but…eggs. If anything attests to the importance of the egg on the Greek table it is this commercial specialization. (That’s not to say, of course, that you can’t find eggs in cartons at the local supermarket. ...
11 October 2011
The Meze platter should offer a variety of foods, textures, colors, and flavors for people to nibble on as they enjoy wine or ouzo and the company of friends. As a general rule, ouzo and tsipouro go best with seafood meze platters, while wines are a better match for cured meats and cheeses. Vegetables meze items, such as baked giant ...
10 October 2011
It was a driving trek of heroic proportions up the dirt road from Rethymnon, the historic seaside fort city on the northern coast, to the tiny village of Potamous, on one of those dusty Greek-island dirt roads that are less daunting than they seem but nonetheless make every passenger but the driver look like they just stepped off a cyclone. ...
10 October 2011
When I set out to search the foodlore of the Dodecanese, I thought I would find unique and wholly separate customs from island to island. But all the Aegean islands share a terse, pared down cuisine that long ago became the norm of poor sea-bound people in this part of the world. There was always a certain fluctuation and mobility ...
13 May 2024
What is Spanakopita Spanakopita is a beloved Greek savory pastry that features a delicious filling of spinach, onions, leeks, dill, and, often, feta cheese (technically this would be called spanakotyropita in Greek), all wrapped in flaky layers of phyllo dough. This iconic Greek dish is a staple in Greek cuisine and has become a popular menu item around the world. ...
7 May 2024
Think Mediterranean Diet, Green and Greek for Mother’s Day Brunch! It’s Mediterranean Diet Month, and what better way to celebrate than with a delicious and healthy Mother’s Day brunch? This year, why not treat mom to a spread of vibrant, flavorful dishes that showcase the best of the Mediterranean diet? Celebrate Mediterranean Diet Month with a Greek-Inspired Brunch The ...
22 April 2024
Phyllo dough is made from just a few simple ingredients: flour, water, and a touch of olive oil or vinegar. The dough is rolled out incredibly thin, resulting in layers of paper-thin pastry that bake up light, flaky, and golden brown.
