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I’ve been to Crete several times and absolutely love the island, but I’ve always approached it through the lens of beaches, villages, and food. This summer, someone in our group is a huge history buff, so I’d love to shape part of our itinerary around Crete’s historical sites and experiences...

I bought a big bag of gigantes beans (those giant Greek white beans) and usually just make the classic gigantes plaki—slow-cooked in tomato sauce with herbs and olive oil. It’s one of my favorite dishes, but I’m wondering what else I can do with them? They’re already soaked and ready to go, but...

Hey everyone! I’m putting together a small Greek mezze spread and could use your thoughts. I almost always reach for Kalamata olives — they’re my favorite for their deep, briny flavor and gorgeous color. But I’m also planning to serve a traditional Greek salad, which already includes Kalamata...

I’ve been diving into Greek cooking lately, and I keep coming across comments that Greek oregano is the best—more aromatic, more flavorful, just overall superior. I’ve tasted it compared to regular store-bought oregano, and honestly, there is a difference, but I can’t quite put my finger on why...

I just tried Greek rosé wine for the first time, and I’m blown away! I had a bottle of Xinomavro rosé, and the flavors were so vibrant—ripe strawberries, watermelon, a touch of citrus, and a hint of herbal spice. It was crisp, refreshing, and had just the right amount of acidity. I paired it...

Hi everyone! I love Greek cuisine and want to explore more seasonal Greek dishes for spring. I know that Greek cooking is heavily influenced by fresh, local ingredients, and I’d love to learn more about what’s in season during this time of year. Are there any traditional Greek recipes that...

I know Lent is just starting soon, but I’m already planning ahead for Greek Easter and want to perfect my Tsourekirecipe. I’ll be making a lot of loaves this year, so I’d like to do some test runs to get it just right. My biggest challenge is getting the bread to be soft and fluffy rather than...

I’m planning a trip to Corfu and trying to decide whether I need to rent a car or if public transportation will be enough to get around. I know I can look up schedules myself, but what I really want to hear is first-hand experiences from people who have actually used the buses in Corfu. Are...

I’ve recently discovered that I actually enjoy the unique flavor of Retsina wine—it’s definitely an acquired taste, but there’s something about the piney aroma that I really like. However, I’ve heard it can be tricky to pair with food, so I’m hoping to get some advice from those of you who are...

I’m planning a short trip to Corfu and will have just two days to explore this beautiful island. I’d love your advice on how to make the most of my time there. What are the must-see attractions or experiences for a first-time visitor? I’ve heard a lot about Corfu Town and its Venetian charm—are...

I’m planning a trip to Delphi and would love some advice from anyone who has been there. I’m particularly excited to see the archaeological site and the famous Temple of Apollo, but I’d also like to know if there are any hidden gems nearby worth exploring. Do you have recommendations for the...

It seems to me that maybe the Oracle was real, then, if it was such a big part of the culture that it made it into the stories? Interesting - thank you for your thoughts!

I absolutely love making stifado, and my favorite meat for it is rabbit—it gives the dish such a rich and unique flavor. Unfortunately, I can’t find rabbit anywhere near me these days, so I’m looking for ideas on what other meats work well in stifado. I’ve heard beef is a popular option, but...

I love making Greek cabbage salad. This is the recipe I use (the ingredients). I want to change things up. Any variations you know of that I can try? Cabbages are in season now for me. 1 medium green cabbage, finely shredded 1 medium carrot, grated 1/4 cup fresh parsley, finely chopped 1/4 cup...

I love Greek olives, hough, to be honest, my knowledge is pretty limited to Kalamata olives since that’s all I can find in stores near me. I live outside of Greece, so my access to different varieties is a bit limited. I've had other types in restaurants and stuff but I don't know their names or...

I’ve recently been reading about the Oracle of Delphi and how it played such a significant role in ancient Greek society, advising leaders and influencing major decisions. I’m fascinated by the idea of the Oracle, but I can’t help but wonder: was it actually real, or was it more of a cultural...

I’ll be visiting Greece soon, and I’m thinking of bringing back some Greek teas as souvenirs and gifts. I know Greek teas are popular for their unique flavors and health benefits, but I’m not really sure which ones are must-haves. I’d love any recommendations for teas that are well-loved in...

I'm fascinated by ancient naval warfare, and I've been diving deep into the Battle of Salamis (480 BC) between the Greeks and Persians. The way the smaller, outnumbered Greek fleet managed to outmaneuver the Persians is just incredible! I'd love to hear more insights into the naval strategies...

recently tried saganaki in Greece, but unfortunately, it wasn’t what I expected—it came out as a hard clump rather than the soft, melty goodness I was hoping for. Now that I’m back home, I want to make it right! Does anyone have tips on getting that perfect, gooey texture? From what I’ve...

I’ve been trying to perfect homemade tzatziki, but I can’t seem to get it to taste as good as the versions I’ve had in restaurants. I’m using the basic ingredients—Greek yogurt, cucumber, garlic, lemon juice, olive oil, and dill—but it’s just missing that restaurant-quality flavor and texture...