loukoumades with sweet syrup and chopped walnuts
Light, airy, puffs of fried dough drizzled in sweet syrup and sprinkled with chopped walnuts – have I got your attention yet? Loukoumades are AMAZING, its that simple.
As a child, I asked for these every year on my birthday. First my Yiayia made them for me and after she passed away, my dad took over and now I make them for my birthday guests. These are a bit of a special occasion desert but I will admit to making them Continue Reading →
I first tasted (and loved!) pickled red cabbage on the island of Chios. Piled high next to a basket of crusty bread, I was hooked from the first forkful. The simple, delicious dish comes from Smyrna (now in Turkey). It was brought over to Chios and the Dodecanese islands by refugees of the Smyra fire after 1922. The spices definitely have that Asia Minor flair and pickled red cabbage was a favorite during the lenten period leading up to Christmas. It’s definitely a festive looking dish!
Red cabbage pickles up super quickly – no waiting a month or more before eating, just a week and you’re ready to enjoy. This traditional recipe is a great Continue Reading →
served with toasted bread and red pepper flakes
This traditional tomato soup is the consummate comfort food. Its creamy and chunky and packed with so many delicious flavors! Simple ingredients and a quick, straightforward prep produce the most amazing results – one spoonful and you’ll be addicted. Get out your bottomless bowls for this dish!
The secret to this incredibly creamy, spoon coating soup – an olive oil roux! So smooth and decadently Continue Reading →
