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Voula, Listen to your heart and you'll know how you feel about it. It's definitely an acquired taste that I developed when I was really young...like pre-teen. Memories of going to Thea's house for christenings and given a nice simple chilled glass of retsina with the admonition of don't waste it...

Give it a try. Make sure that you use the correct type of almonds. I buy walnuts, almonds, etc. from a site called TerraSoul. They have a type of almond ( maybe they're pre-blanched) called mylk which is used for making almond milk. Be cautious about almonds if you are prone to oxalate composed...

Kali Anastasi, Anytime, I use tomato paste/sauce then I use cinnamon but not too much. I do the same with the nutmeg in my béchamel.

Well...my Church family says I make the best. I like Yukon Gold potatoes ( because of their color and creaminess ) , white vinegar , my best olive oil ( for it's taste and color ) , sea salt and freshly ground black pepper ( some use white pepper but I don't like the smell of white pepper ) ...

DO NOT use commercial meat substitutes! Don't be fooled that they are plant-based. It's a highly processed food and usually contain higher amounts of PUFAs ( polyunsaturated fatty acids => seed oils {grape seed, sunflower, walnut, soybean, cottonseed ,sesame, peanut , canola and various cooking...

My friend and I cranked out over 800 melomakarona ( we used a special cookie press ) at Church last year before Christmas . Anyway, your ingredients are fine but here is what we do different : 1) no vegetable oil ! It's a seed oil and bad for you. We added good butter in it's place ; 2) we added...

I use my best EVOO , fresh squeezed lemon juice ( 2:1 of oil:lemon ) , sea salt and black pepper , oregano and garlic ( I muddle a clove in the jar before i put the spices in ) and sometimes I add honey ( dissolved in the lemon juice ) . Remember , don't let your salad go swimming in the...

Lot of questions ! Staples : sea salt , black pepper , oregano , cinnamon , nutmeg , dried and fresh mint ( grow your own -it's easy ), good EVVO , tomato paste , different types of Greek pasta , good feta ( Didoni is one of the best ) ,Kalamata olives ( not pitted ) , pepperoncini , lemons...

Greek spaghetti ! Good butter ( I get from a local farm ) , grated kefalotiri ( or a Romano/ Parmesan blend ) and cinnamon . Sprinkle half of the kefalotiri generously on the bottom of a platter , cook your pasta . While the pasta is cooking , start your brown butter sauce . After the butter (...

I use the pink tarama ( pink carp roe - Krinos brand) if I can find it . Don't use the jarred taramasalata ! Good bakery white bread ( whole loaf ), remove the crust and save for making bread crumbs, wet the bread in water ( can do milk but I don't want to waste the milk unless you use the milk...

I like San Marzano as they are not watery. After you wash and cut the tops off ( leave the skins on ) , puree in a good blender ( like a Vitamix ) and then pour into a container that has a spout at the bottom . Place in a refrigerator for 24 hours and decant the water via the spout . What's...

Try Casker's or Flaviar .

As far as domestic olive oil when I can't get my Greek EVOO , I use Brightland's from California or St. Anthony's Greek Orthodox Monastery in Florence, AZ.

Obviously , it depends on where you live . In Ohio , parts of our state are more ethnic than others and specialty stores are easier to find . There are some on-line purveyors that will ship feta . Dodoni is a favorite . Another option is to search a dairy near you . I just located a goat farm...

I love making skordalia . I use a Vitamix blender to make mine smooth . I use Yukon Gold potatoes ( don't overcook - just fork tender ! ) , the best EVOO ( gives it a beautiful color ) , white vinegar , sea salt and black pepper and as much garlic ( at least 7 cloves ) as I want . The trick is...