Search results

My cousin is getting married later this year, and during the planning, she mentioned something that made me smile—she wants to break plates at the reception! It brought back memories of older family weddings where the music was loud, the dancing was wild, and the plates were flying (safely, of...

I make biftekia all the time, but they don’t always turn out the way I want—sometimes they’re juicy and perfect, but more often than not, they come out a bit tough or dry. I’m wondering what I might be doing wrong. I’ll admit, I don’t follow a specific recipe—I just sort of wing it each time...

Hey everyone! I’ve been making dolmades at home more often lately (the rice-stuffed grape leaves, not the meat ones), and I usually love finishing them with a nice avgolemono sauce. The lemony egg mixture adds such a cozy tang, but honestly, some nights it just feels like too much...

I visited Mykonos a few years ago and had the most amazing time—but now I’m trying to plan a return trip, and I can’t for the life of me remember the name of one particular beach I loved. It had a relaxed vibe, not too crazy with the party scene, and there was a taverna right on the beach that...

As I mentioned in another post, my AC broke—and with this heatwave, I’ve decided to take all my cooking outside. I’m thinking of grilling an entire Greek meal on the BBQ, but I’d love some ideas and tips to make it feel complete and authentic. Of course, I’m planning to do some classic...

Hey everyone, I could use some advice! I’m Greek and love cooking traditional meals at home, but my AC just broke—and with this heat, the idea of turning on the oven or simmering something on the stove feels unbearable. I usually make dishes like moussaka, soutzoukakia, or fasolakia, but right...

If you're seeking the perfect sunset spots near Mykonos Town, here are some top recommendations: Little Venice: This charming waterfront area is famous for its colorful houses with balconies overhanging the sea. Numerous bars and restaurants here provide front-row seats to the sunset, making it...

Do any of you marinate your feta? I’ve recently started seeing marinated feta at specialty shops—blocks or cubes soaked in olive oil with herbs, citrus, or chili—and it’s inspired me to try it at home. I usually just buy plain feta and crumble it over salads or eat it with tomatoes and bread...

Hi everyone! I’m planning a trip to Crete soon and while I definitely want to see some of the famous places like Elafonisi and Samaria Gorge, I’m also really interested in discovering unique, lesser-known nature spots on the island. Are there any places you’ve been to that feel like hidden...

My family recipe for moussaka is complicated and makes a huge portion. I am trying to simplify it. Here is one of my attempts - it came out pretty good! Any advice you guys might have to tweak things? Ingredients For the base: 2 large eggplants, sliced into ½-inch rounds Olive oil Salt For...

I’ll be heading to Mykonos soon and I’m really excited to explore the island—but I’m also hoping to eat some trulyauthentic Greek food while I’m there. I’ve noticed that in many of the more touristy areas, the menus tend to feel a bit “idealized”—like a curated version of Greek cuisine made for...

I absolutely love fresh artichokes, but I feel like I’ve only scratched the surface with how I prepare them. Right now, I usually just steam the whole artichoke, dip the leaves in ladolemono (lemon-olive oil dressing), and then clean the heart once I get to that part. It’s simple and delicious...

I’m planning a trip to Greece and can’t wait to indulge in all the amazing food, especially the desserts! I know baklava is a must, but I’d love to hear from those who have been—what are the best Greek sweets I should try? Are there any regional specialties that I shouldn’t miss? I’ve heard...

I recently made a Greek village salad (Horiatiki) and was told the only dressing should be olive oil. I followed that advice, but honestly, the salad tasted a bit bland. Am I missing something? I used tomatoes, cucumbers, red onion, Kalamata olives, green bell pepper, and a slab of feta—all...

I love making skordalia, but I always struggle to get that ultra-creamy, smooth texture like the ones I’ve had at authentic Greek tavernas. Mine tends to turn out either too thick or a bit grainy. I usually make it with potatoes, garlic, olive oil, and vinegar, but I’ve heard some people use...

Thank you so much, Voula, for sharing that. I can't wait to check it out!

I’m planning a trip to Mykonos with my family, and I’d love some tips on the best things to do that can cater to everyone. We’ve got a mix of ages—kids, adults, and grandparents—so I’m looking for activities that can offer something fun or interesting for all of us. Of course, we’re excited...

I’ve been trying to nail the custard for Galaktoboureko, and while it’s good, it’s not quite perfect. Sometimes it’s too runny, other times it’s too firm, and I can’t seem to find the sweet spot. I’m using a semolina-based recipe and cooking it low and slow, but I’m wondering if there are any...

I’m planning a trip to Mykonos and want to experience the island beyond its famous party scene. While the nightlife looks fun, I’m more interested in exploring its culture, history, and hidden gems. I’d love your tips on must-see spots, local experiences, or quieter beaches that showcase the...

It's the New Year begins, I’m focusing on healthier eating habits, and I’d love to incorporate more Greek-inspired ideas into my meals. The Mediterranean diet is famous for its health benefits, and Greek cuisine is packed with fresh, flavorful options. I’m looking for tips on how to eat...