Recent content by kosta_karapinotis

I’m planning a trip to Corfu and trying to decide which sights in Corfu Town are really worth making time for. The New Fortress keeps coming up, but I’m wondering how much of a climb it actually is and whether the views at the top make it worthwhile. For anyone who has visited, how strenuous...

I’ve been cooking more traditional Greek food at home lately, and one thing I’m still trying to get right is oven-roasted lamb. I love the flavor, especially with garlic, lemon, oregano, and potatoes, but sometimes the meat comes out a little drier than I’d like. For those of you who make lamb...

I’ve been thinking a lot lately about the word, or really, the concept, of philotimo. It’s one of those Greek words that just doesn’t translate neatly into English. I was recently trying to explain it to a non-Greek friend, and I realized how difficult it is to put into words! I ended up...

I love these suggestions, thank you! I am especially intrigued by Afantou Village - thank you both for chiming in!

I’ve been thinking about trying to make homemade loukaniko, and I’m finally ready to give it a shot. I have a KitchenAid mixer with the meat grinder and sausage stuffing attachments, so I think I have the equipment I need. Now I just need to figure out how to get the flavors right! I absolutely...

I might be visiting friends in Rhodes this summer, and I’m trying to figure out which parts of the island feel the most local and authentic versus heavily touristy. Don’t get me wrong, I’ll definitely check out the major spots and beaches, but I usually enjoy the places where you can actually...

Alright, I need to ask this because this debate comes up every Easter and every big family gathering in my circle. What’s actually better, lamb on the spit or oven-roasted lamb? Part of me feels like nothing beats lamb slowly turning over charcoal for hours. The smell alone feels like a Greek...

I’m starting to think about a trip to Santorini this year. It’s been a while since I’ve been, and I’d really like to go back, but I keep hearing how crowded it’s gotten. I’m not expecting it to be empty or anything, but I’d love to time it so I can still enjoy the views, walk around without...

I grill lamb chops every so often, especially when the weather’s nice, and I usually keep it pretty simple. My go-to is a marinade with olive oil, lemon juice, garlic, oregano, salt, and pepper. I’ll let them sit for a few hours, then throw them on a hot grill and cook them pretty quickly so...

We’re considering staying in a villa on Mykonos because our group is fairly large, and it seems like it might be more practical (and fun) than booking multiple hotel rooms. I’ve started looking online, but honestly the number of options is overwhelming, and I’m not sure what the best approach...

I’ve been cooking more lentils lately, mostly the classic Greek lentil soup, which I like a lot, but I know there has to be more out there. Lentils are one of those ingredients that feel very traditional and practical, inexpensive, filling, and honestly perfect for colder weather or fasting...

I’ve been thinking about the transition from myth to recorded history in Greece, and where that shift really begins. So much of what we associate with early Greek history comes to us through myth, stories of gods, heroes, and epic events that clearly weren’t meant as factual records, yet still...

I’m curious how seasonal eating has influenced people who grew up with Greek food traditions but now live outside of Greece. When you’re in Greece, eating with the seasons feels almost automatic, like what’s available shapes the meals without much thought. But once you move elsewhere...

It’s been a while since I last visited Thessaloniki, and I’m considering bringing my family there for a weekend this summer. We’ll be a multigenerational group, parents in their 70s, my wife and me, and two teens — so I’m trying to figure out how walkable the city really is these days. From...

I’ve loved both since I was a kid, but as an adult, I’ve realized they each hit completely differently. Baklava is the dependable classic: crisp layers of phyllo, rich nuts, and syrup that brings everything together without overwhelming it. It’s the dessert everyone knows, and for good reason...