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I’m starting to think about a trip to Santorini this year. It’s been a while since I’ve been, and I’d really like to go back, but I keep hearing how crowded it’s gotten. I’m not expecting it to be empty or anything, but I’d love to time it so I can still enjoy the views, walk around without...

I grill lamb chops every so often, especially when the weather’s nice, and I usually keep it pretty simple. My go-to is a marinade with olive oil, lemon juice, garlic, oregano, salt, and pepper. I’ll let them sit for a few hours, then throw them on a hot grill and cook them pretty quickly so...

We’re considering staying in a villa on Mykonos because our group is fairly large, and it seems like it might be more practical (and fun) than booking multiple hotel rooms. I’ve started looking online, but honestly the number of options is overwhelming, and I’m not sure what the best approach...

I’ve been cooking more lentils lately, mostly the classic Greek lentil soup, which I like a lot, but I know there has to be more out there. Lentils are one of those ingredients that feel very traditional and practical, inexpensive, filling, and honestly perfect for colder weather or fasting...

I’ve been thinking about the transition from myth to recorded history in Greece, and where that shift really begins. So much of what we associate with early Greek history comes to us through myth, stories of gods, heroes, and epic events that clearly weren’t meant as factual records, yet still...

I’m curious how seasonal eating has influenced people who grew up with Greek food traditions but now live outside of Greece. When you’re in Greece, eating with the seasons feels almost automatic, like what’s available shapes the meals without much thought. But once you move elsewhere...

It’s been a while since I last visited Thessaloniki, and I’m considering bringing my family there for a weekend this summer. We’ll be a multigenerational group, parents in their 70s, my wife and me, and two teens — so I’m trying to figure out how walkable the city really is these days. From...

I’ve loved both since I was a kid, but as an adult, I’ve realized they each hit completely differently. Baklava is the dependable classic: crisp layers of phyllo, rich nuts, and syrup that brings everything together without overwhelming it. It’s the dessert everyone knows, and for good reason...

I’ve been reading about ancient Athens and keep coming back to how groundbreaking their democracy must have been for its time. The idea that ordinary citizens, not just nobles or warriors—could directly participate in decision-making seems incredible in a world otherwise ruled by kings and...

I grew up eating kreatopita at family gatherings, but I’ve never actually made one myself, and now I’m determined to learn! I’m Greek and absolutely love it, especially when the filling is rich and flavorful but not too greasy, and the phyllo stays crisp. I’ve seen so many variations: some use...

I’m curious — are there still village storytelling traditions in Greece? My family originally came from a few small mountain villages, but we’ve been in the U.S. for several generations now, and we don’t really have anyone left back in Greece to ask about this. I’ve been thinking about visiting...

Grilled cheese is something that I make for a quick dinner or lunch. I thought I would share my recipe! I use a George Foreman grill that I've had for years. Ingredients 2 slices country bread or sourdough 1½–2 oz kasseri or graviera cheese (or a mix of kasseri + a little feta) 1 tsp olive oil...

In winter, I am tempted to use reconstituted sun dried tomatoes for this. It's summer, and the garden tomatoes are ripe. So I am using those. Here's an easy recipe. Ingredients 1 large Cretan barley rusk (paximadi) 1–2 medium ripe tomatoes, finely chopped or grated 2–3 tablespoons mizithra...

I’ve visited Thessaloniki a couple of times, and every time I walk past the Rotunda, I’m struck by how massive and mysterious it feels. It looks ancient, but I realized I actually don’t know much about it beyond the basics. Was it originally built as a temple, or was it always meant to be a...

I’ve been making Greek frappe at home almost daily and I’m wondering if anyone has tips to make it even better. Right now, I’m using a basic handheld frother and it gets the job done, but I’m curious — would a milkshake machine be a better option? I’ve seen a few Greeks on YouTube using those...

It’s been over 10 years since I’ve been to Athens, and I’m heading back soon. One thing I’m really looking forward to is sitting down for a proper Greek coffee—but I want the real deal, not some watered-down version in a touristy café. Back when I visited years ago, I remember stumbling into a...

I absolutely love gyros, but I’ve never been a fan of the store-bought meat—it always tastes a bit too processed for me. I’m thinking about trying to make my own gyro meat at home, but I’m not sure where to start. Is it as simple as roasting a leg of lamb and carving thin slices? Or is there a...

Hey everyone, I could use a little help. I’m planning to make lamb shank this weekend—haven’t done it in a few years and want to get it just right. I’m Greek, grew up eating it at Sunday lunches, and I remember how tender and flavorful it was when my parents made it. But now that it’s my turn, I...

Hey all, just wanted to pick your brains a bit about psistaria-style open-fire grilling. I’ve been around it plenty (family feasts, Easter lamb, late-night souvlaki sessions), but lately I’ve been getting more hands-on and want to refine my setup and technique. I’m curious what others are doing...

Hey everyone! I’m planning to make a big batch of souvlaki soon for some company coming over, and I’m looking to level up my sides game a bit. I always make tzatziki—it’s a classic and never disappoints—but I’d really like to mix things up this time and offer a few other traditional (or even...