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I’ve been curious lately about whether food trends show up in Greece the same way they do in the U.S. and other countries. Here, it feels like there’s always a new wave, fusion concepts, ingredient obsessions, reinterpretations of older dishes, or even whole eating styles that come and go. When...

My family cooked according to what was available. So, it was mostly beef - even though I preferred lamb for the most part. This used to bother me, because I wondered if I had missed out on something essential in Greek cooking. Then I realized, the constant in Greek cooking is to use the freshest...

I realized recently that even though I visit Athens about once a year, I’ve never actually paid attention to the sunset there. I don’t have a trip planned at the moment, I’m just gathering ideas for the future, but now I’m curious about the best places in the city to watch the sun go down. Are...

I’ve been experimenting with winter squash lately, mostly butternut and kabocha, and it made me wonder how people in Greece traditionally use squash in their cooking. I know pumpkins and squash appear in some regional pites, and I’ve seen a few recipes for kolokythopita that combine squash with...

I’ve been to Santorini a few times, but I’ve always arrived and departed by ferry, never by plane. For my next trip, I’m thinking about flying in or out, depending on how the itinerary shapes up, and I’d love to hear from those of you who’ve actually used the Santorini airport. How was your...

I grew up cooking traditional Greek food. All the recipes in my kitchen are ones that have been passed down through my family. I still make them exactly as they were written most of the time, but every now and then, I can’t help experimenting a little. I’ll swap ingredients, lighten things up...

I’m planning a trip to Greece next year and one of the places I’d really like to see is Thermopylae. The history there has always fascinated me, and I’d love to finally visit the site in person. For those who have been, how convenient is it from Athens? Could it work as a day trip, or is it...

I recently picked up a bag of kritsinia from the store on a whim, and now I can’t stop thinking about them! They were light, crunchy, and just salty enough to make them addictive with my morning coffee. I’m curious, has anyone here tried making them at home? Part of me thinks it might be worth...

I’m thinking about planning a trip to Kefalonia next year, but I’m not sure when the best time to visit is. I’ve heard great things about the island’s beaches, hiking trails, and charming villages, but I’m trying to decide if it’s better to go in spring, summer, or early fall. From what I’ve...

I've seen "feta-style" cheese in stores from all over the world — some from Denmark, the U.S., even Australia. But I’ve heard that the European Union has rules about what can officially be called “feta.” Is this true? Is feta a PDO (Protected Designation of Origin) product? If so, what does...

I’m of Greek descent and absolutely love visiting Greece, there’s nothing like being there. But I’ll be honest… I’m starting to feel a little burned out by the super touristy spots. I’ve done Santorini, Mykonos, and the major cities, and while they’re beautiful, I’m craving something different...

I have fresh herbs growing beautifully in my yard right now, dill, mint, oregano, parsley, and a few others I use all the time in my Greek cooking. I dry oregano every year, but I’m wondering what other methods people use to preserve fresh herbs beyond just drying. For example, can you freeze...

I’ve been reading more about Medusa lately and I’m starting to question the story I grew up with. In most retellings, she’s portrayed as a terrifying monster with snakes for hair, turning people to stone with a glance. But I’ve come across versions that paint a very different picture—one where...

I’m hosting a summer barbecue and want to include some Greek meze as part of the spread—something flavorful, fresh, and easy to serve alongside grilled meats. I’m thinking things that can sit out for a bit without wilting or needing to be super cold, but still give that authentic Greek flavor...

I’ve had melitzanosalata a few times where it had this amazing smoky flavor—and I can’t stop thinking about it! But not every version I’ve tried has that same depth. I’m wondering how that smoky taste is achieved? Is it something in the ingredients, or does it come from how the eggplant is...

I’ve been reading more about Themistocles lately and how pivotal he was in the Battle of Salamis—it’s fascinating how one man’s strategy helped save Greece during the Persian Wars. His idea to lure the Persian fleet into the narrow straits of Salamis was pure brilliance, especially considering...

Lately I’ve noticed loukoumades popping up everywhere—on food blogs, Instagram, and trendy dessert spots—and it seems like people are getting really creative with the toppings! Traditionally, I’ve always known them as the classic honey-drenched treat (sometimes with a sprinkle of walnuts or...

Hi everyone! Every time I visit Greece and walk among the ancient ruins, I find myself wondering—what was daily life really like in Classical Athens? It’s easy to get swept up in the grandeur of the temples and the legacy of philosophers like Socrates, but I’m curious about how ordinary people...

Hi everyone! I’m curious how you like your Bechamel for Pastitsio and Moussaka? My family is a bit divided between liking it thick and fluffy or a bit thinner. What do you think? I’ve seen it both ways. Some recipes go heavy on the flour and eggs to get that airy, almost cake-like layer that...

I love making koulourakia, especially around Easter, and my go-to flavoring has always been orange zest and juice — it gives them such a light, fresh taste. But this year, I’m thinking of switching it up a bit and trying different flavor profiles. Has anyone experimented with other traditional...