Made with just 5 ingredients with one pot in just under an hour, this traditional Greek potato stew (πατάτες γιαχνί) is rustic potato perfection. Red ripe tomatoes, fresh parsley, sweet red onions, minced garlic and yellow potatoes simmered in olive oil combine to create one of the simplest, most authentic and amazingly delicious Greek dishes you will ever enjoy! Continue Reading →
The New York International Olive Oil Competition just named its 2015 picks for best Greek olive oils!
The prestigious and intensely competitive playing field consisted of 700 different olive oils from 25 countries. Entries were evaluated by a jury of international experts and of these 700, 35 olive oil brands entered by Greece were judged “world’s best” with 19 Gold and 16 Silver awards!
This global recognition just goes to prove what you and I have known all along – Greek olive oil is top shelf and deserving of its place on the world stage.
We’ve listed the top five organically produced, Gold award winners for you Continue Reading →
This beeeutiful traditional beet salad will have you fighting for seconds it’s so good! Gorgeous earthy boiled red beets, tiny tiny minced garlic pieces, flecks of fresh mint and parsley, Greek olive oil, red wine vinegar, ground coriander, sea salt and freshly ground black pepper combine to make a mouthwatering main course and the perfect side dish to just about anything – as delicious as it is lovely and incredibly easy to prepare.
Pantzaria salata is served all over Greece and is most often paired with a plate of skordalia (Greek garlic smashed potatoes). Truthfully they are amazing together but I also love beet salad all on it’s own with a big piece of crusty bread. So flavorful and satisfying, the authentic Continue Reading →
My aunt would make this sweet bread (artos) for Great Vespers services when we were young. Five loaves would go to church and one small loaf stayed at home for us. She would slice up the small home loaf and toast the slices in the oven until dried through and super crunchy. Then we’d slather them with Merenda (Greek hazelnut spread similar to Nutella) and very happily munch through every slice!
You can enjoy these sweet rusks today, store bought and straight from Greece, or make your own – a wonderful rainy Saturday recipe! These sweet rusks are delicious on their own with a hot cup of coffee or topped with your favorite jam or Greek honey and the perfect afternoon snack. Traditionally from region of Sfakia on the island of Crete but enjoyed throughout Greece and the Greek diaspora, you will fall in love with this authentic, simple Continue Reading →
Chunky, meaty, salty olives with sweet fig jam, nutty garlic, tangy vinegar and a bit of licorice fennel – there are so many flavors going on here you will go crazy for this authentic olive spread!
Olives, roasted garlic and fig jam are the three musketeers of this traditional favorite Greek olive spread, pasta elias (πάστα ελιάς) . You can find everything you need at your local market’s antipasto bar and assemble at home or do it all on your own. Either way, this recipe is super quick and easy to make and INSANELY delicious Continue Reading →
These snowy white, crazy yummy cookies are so quick and easy to bake up, they’ll amaze you with every bite! This recipe is for the nistisima (or vegan) version of kourambiedes, slightly different but just as authentic as the more well known butter cookie version.
Made with a combination of almond meal and flour, orange juice and a bit of brandy, the finished cookies are light and high and just ever so slightly crumbly. Kourambiedes are a cup of coffee ad tea’s best Continue Reading →
Gigantes plaki, or baked giant beans, are about as Greek and about as good as a dish can be.
There are countless variations of this classic dish and the recipe below is our family’s favorite. This recipe calls for parsley, celery, oregano and mint to flavor the delicate tomato sauce and beans. This combination is a bit lighter, brighter and slightly sweeter in taste than other versions with dill, carrot and/or cinnamon. Truth be told though, I don’t think I’ve ever met a plate of gigantes I didn’t like!
Busy schedule? No worries – gigantes plaki can easily be made in parts or stages, I do it all the time. Prep your gigantes (or large lima) beans up to 2 days ahead, make your sauce the day before and then assemble and bake when you’re Continue Reading →