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20 September 2022
CAULIFLOWER RICE 101 Cauliflower rice is a nourishing alternative to rice that's low in calories and carbs. It’s easy to prepare and can be eaten raw or cooked. It’s full of antioxidants like vitamin A and vitamin C. These antioxidants remove free radical particles from your body that can damage your cells and lead to cancer.
5 September 2022
BOMBA RICE Bomba rice is the de facto paella rice, a short-grained variety cultivated in Easter Spain that is said to have originated from an Indian variety brought to the Iberian peninsula. One important property of bomba is its ability to absorb two or three times its volume in water without bursting. As a result, more water is needed ...
29 August 2022
BULGUR 101 | Bulgur is believed to be one of the world’s first convenience foods. This grain is made from cracked wheat and has a nutty flavor. These hulled kernels are parboiled, dried, ground, and then packaged and sold labeled as bulgur wheat. Don’t confuse it with cracked wheat; bulgur has actually been parboiled. Bulgur is a whole food, ...
29 August 2022
I marry a little Indian flavor with this Greek Mushroom Chickpea Stew. Garam Masala is a warm and earthy spice mix originating from Northern India. There are many recipes for this spice mix but most of them consist of cardamom, cinnamon, cloves, and peppercorns, cumin, nutmeg. You can make this spice mix at home starting of course with whole ...
29 August 2022
SAVOY CABBAGE 101 Savoy cabbage is a cruciferous vegetable named after the Savoy region in France, where it’s believed to have originated. It’s a versatile cabbage that even though it isn’t as crunchy as the green cabbage, it keeps its texture when cooked. It has a full flavor and can be enjoyed raw, cooked, pickled and roasted as well.
29 August 2022
CARNAROLI 101 Carnaroli is considered the best rice option for a risotto, as it has a larger grain and holds its shape better than Arborio. It’s considered the “king” or risotto rice and it’s Northern Italians’ favorite type of rice. It grows in Novara and Vercelli in Northern Italy, a region where some of the most famous risotto dishes ...
16 August 2022
Did you know that corn recipes have been part of the Greek table for several hundred years? Admittedly, this is nothing compared to the vegetable’s long history in the US, but it is notable considering the role these recipes play in the Greek diet as a whole! It was probably introduced and disseminated by the Ottoman Turks, who may have ...
16 August 2022
PEARL BARLEY 101: Pearl barley is the most common type of barley. It’s chewy, nutty and nutritious. Its outer husk as well as its bran layer have been removed resulting in less cooking time -compared to hulled barley. There are many different ways to cook pearl barley with the stovetop method and the instant pot one as the best ...
27 July 2022
BROCCOLI PIZZA CRUST - A FEW TIPS! This ersatz but delicious pizza definitely tastes best the day it is made. But if you’re a pizza lover like I am, you also know the guilty pleasures of enjoying a leftover slice the next day. You can reheat this in a hot oven at about 400 degrees F, but it won’t ...
26 July 2022
I love sharing the food and cooking philosophy of my island, Ikaria. You might even say I’m a little obsessed with the Ikaria diet! Ikaria, an island in the eastern Aegean, has gained global recognition as a Blue Zone and the place, dubbed about a decade ago by the New York Times, where inhabitants regularly forget to die. There are ...
