Recent content by GreekGirlCooks

I might be going to Mykonos this fall, and if I do, I definitely want to spend some time exploring Chora. Of course, the windmills and Little Venice are the places everyone talks about, but I’m curious about what else is worth seeing while wandering around town. Are there particular churches...

Gemista is one of those Greek dishes that seems to be a little different in every household, and I’m always interested in hearing how other people make it. I usually think of the classic tomatoes and peppers stuffed with rice, herbs, and sometimes ground meat, but there are so many variations...

I might go to Rhodes and would really like to visit the Ancient City of Kamiros while I’m there. I love exploring archaeological sites, and from the photos and information I’ve seen, Kamiros looks fascinating. I’m especially interested in seeing the layout of the ancient city and learning more...

I enjoy collecting wild greens during the summer, and I’ve been looking for more traditional Greek ways to use them. I live outside of Greece, so I obviously don’t have access to all the same varieties of horta that grow there, but I can find quite a few edible wild greens locally. I usually...

I’ve started realizing that some of my favorite memories from Greece are connected to food more than anything else. Little tavernas, bakeries, seafood by the water, village meals that seemed simple but tasted incredible. It’s making me think that next time I go to Greece, I’d love to plan at...

I’ve been thinking lately about how many soups are part of everyday Greek home cooking, especially compared to restaurant menus. Most people know avgolemono, but I’m curious what soups Greeks actually make regularly at home. Growing up, I remember hearing about fasolada and lentil soup a lot...

I might be heading to Athens this summer, and I’ve already started making a mental list of all the food I want to try—but I feel like desserts deserve their own plan. I know about some of the classics like loukoumades and baklava, but I’d love to hear about specific spots that are really worth...

I’ve been making briam more often lately, and I keep going back and forth on one small detail, whether to leave the skin on the zucchini or peel it. I’ve tried it both ways. When I leave the skin on, it holds its shape better and adds a bit of texture, which I like. But sometimes it can feel a...

I’m starting to seriously consider a trip to Crete this July, mostly because I’ve become really intrigued by the food culture there. If I go, I’ll probably spend a few weeks exploring different parts of the island rather than rushing around. One thing I’d really love to experience while I’m...

One of my favorite parts of visiting Greece is sitting at a taverna table and ordering a mix of classic dishes to share. There’s something about that combination of simple ingredients, olive oil, herbs, and slow cooking that feels both comforting and special at the same time. It always makes me...

I’m curious how people here think about the food differences between Thessaloniki and Athens. Both cities are obviously incredible places to eat, but they feel very different to me in ways that go beyond specific dishes or restaurants. Thessaloniki often feels more informal and food-driven in...

I’m curious how many others here learned Greek cooking me to mati—by eye—rather than through written recipes. That’s how I learned. I was never taught specific measurements or formal steps. Instead, I learned techniques: how the oil should look in the pan, when the onions smell right, how the...

I’ve always loved seeing photos of the decorated Greek Christmas boat, but I’ve never actually done it myself. This year I’m thinking of finally giving the tradition a try, and I’d love some guidance from those who grew up with it or still decorate one at home. How do you choose the size or...

I’ve been experimenting with Greek Christmas baking this year, and I keep coming back to masticha. I love the aroma, but I’m still figuring out the best ways to use it without overpowering the other flavors. For those of you who bake with masticha regularly, I’d love some guidance. How much do...

My old family recipe of rice putting made something like 8 dessert cups of rice pudding. I only need 3-4 small cups of rice pudding. I make it enough, I like to do it fresh. Here's my recipe: Ingredients 1/2 cup short-grain rice (Carolina or Arborio works well) 2 cups whole milk 1/2 cup water...