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I might be heading to Greece this summer and looking for smart ways to save money without missing out on the experience. I know prices have gone up a bit recently, especially in popular spots, so I’d love to hear your best tips for keeping things affordable. Do you have any tips for saving some...

I usually just like to order this when I go out, but I found this recipe and thought I'd give it a try. It was surprisingly easy! I wanted to share: Ingredients: 1 block of firm Greek cheese (about ½ inch thick): kefalotyri, kasseri, or graviera work best ½ cup all-purpose flour (for dredging)...

I’ve been making keftedes (Greek meatballs) for years now, and I’m curious, do you prefer baking or frying them? Traditionally, I know frying is the classic method. They are crispy on the outside, juicy on the inside. But lately I’ve been trying to cut down on oil and mess, so I’ve been baking...

I’ve been reading about the Oracle of Delphi and had a question I can’t stop thinking about. We usually think of the Oracle—also known as the Pythia—as a figure from Greek mythology. But I wonder… was she actually a real person? I came across a few sources that suggest the Oracle was a...

One thing I would like to try is making Greek octopus and wine. I’ve had it a few times in Greece but have never made it at home. Do you simmer the octopus in its own juices first or go straight into the wine? Red or white wine? I’ve heard both used depending on the region. Also curious about...

If you could narrow it down to five dishes, what would be your favorites? Here are mine: 1. Koulourakia 2. Souvlaki 3. Horiatiki (village salad) 4. Keftedes 5. Pastitsio How about you? Looking forward to seeing your responses! I am doing this to get out of my comfort zone a bit and see if I...

I’m a huge fan of Freddo coffee, both the Freddo Espresso and Freddo Cappuccino, but I’ve only ever had them at cafés. Has anyone here figured out how to make a proper Freddo at home? I have a Nespresso machine and a basic milk frother, but I’m not sure if that’s enough to get the same taste...

I’ve been wanting to make yemista lately, but I want to try making a vegetarian version without meat. I’ve had some at tavernas that were absolutely incredible, full of flavor and perfectly cooked, but I’ve never been able to quite replicate that magic at home. I’m planning to stuff tomatoes...

Hi everyone! I’m making pastitsio this weekend for a family gathering, and I’m debating whether or not to add cinnamon to the meat sauce. I’ve seen it both ways—some recipes call for just a pinch, while others go heavier, giving it that sweet, aromatic depth. I know cinnamon is more common in...

I'm planning a trip to Corfu this summer and I’m torn between staying in Corfu Town or booking a place by the beach. I’ve heard Corfu Town is beautiful, walkable, and full of history, shops, and restaurants — which sounds perfect for evening strolls and exploring. But then again, I’m also...

With Lent in full swing, I wanted to share one of my go-to dishes that’s both delicious and totally fitting for this time of year: Psari Plaki – a traditional Greek baked fish with tomatoes, onions, olive oil, and herbs. This recipe has been passed down in my family and it brings back memories...

I’ve been diving deep into Greek mythology, and I’m really curious about the dynamic between the three major Olympian brothers—Zeus, Hades, and Poseidon. After overthrowing their father, Cronus, they divided the cosmos: Zeus took the sky, Poseidon ruled the sea, and Hades governed the...

I love Greek Halva - the version with Semolina. I especially like it as a light thing that gives me some sweetness. I am fasting for lent, and it seems that these ingredients can work for a fasting program. Sometimes I just want to eat something a little sweet. The recipe I use: Ingredients...

Hi everyone! I’m planning a trip to the Dodecanese Islands and could use some advice on which islands to prioritize. There are so many to choose from—Rhodes, Kos, Symi, Patmos, Karpathos, Astypalaia, and more—but I won’t have time to see them all. I love a mix of history, beautiful beaches...

I like to make dishes like this during this time of year. It's great for lent, but even if I'm not fasting, it's also really healthy. Here's the recipe I use. Ingredients: 2 cups cooked white beans (cannellini, navy, or Great Northern) 1 small red onion, finely diced 1 cup cherry tomatoes...

I had amazing Kalamarakia Tiganita (Greek fried calamari) at a seaside taverna in Greece over the summer, and I’d love to recreate it at home. I know it’s a simple dish, but I want to get that perfect crispy texture while keeping the squid tender—not rubbery. What’s the best way to prepare and...

I’ve been trying to make Greek lemon potatoes, but they’re not turning out as crispy as I’d like. I usually prepare a simple ladolemono (olive oil, lemon juice, and seasoning), drizzle it over the potatoes, and bake them, but they end up soft and a bit soggy rather than golden and crispy. I’ve...

Kokkinisto is a staple in my kitchen, especially in the winter. Over the years, I've tried different twists, but I’m always curious about how others make this classic dish. It’s amazing how every family seems to have their own approach! For instance, I usually use a dry red wine for the sauce...

My family changed its baklava syrup during Christmas. It involved orange, cinnamon, maybe cloves. I don't quite remember and the recipe got lost! I've tried to figure out what everyone did. It may have died with my grandmother. Her sister is still alive but she never really cooked so has no...

I’m a huge fan of Greek food, but I’m still learning my way around Greek wines. I’d love to keep a couple of versatile bottles on hand, ideally one white and one red, that can pair well with a range of dishes. Since I often make dishes like souvlaki, grilled veggies, feta salads, and seafood...