Search results

I’ve got a cruise stop coming up in Piraeus with about five hours, and I’m trying to figure out the best way to spend it. I’ve been to Athens quite a few times and have already done most of the major sights, so I’m not looking to rush back to the Acropolis of Athens or museums again. I’m more...

I’ve noticed something interesting with dolmades and wanted to see what others think. I’ve had them in different parts of Greece, and they’re never exactly the same. Sometimes they’re more lemony, sometimes heavier on herbs, and other times the texture or filling feels completely different. It...

I’m planning some time in Corfu Town and keep seeing the Liston Promenade mentioned as a must-see spot. I understand it’s one of the most well-known areas, but I’m trying to get a better sense of what to actually look for while I’m there. Is it more about the atmosphere and architecture, or are...

I’ve been trying to make taramasalata at home, but I just can’t seem to get it quite right. I love ordering it when I’m out—it’s smooth, balanced, and has that distinct flavor without being too heavy. Mine, on the other hand, either turns out too thick, too salty, or a bit off in texture. I’ve...

I realized Tsiknopempti is coming up soon, and it made me curious how everyone celebrates it, especially outside of Greece. Growing up, I always associated it with grilled meat, lots of smoke in the air, and a general feeling of celebration before Lent started, but we never had a really...

Most people think that horiatiki doesn't have lettuce, but depending on the region, do you know that I have seem them with lettuce? I get the feeling that what we outside of Greece think of as horiatiki isn't white it. When I go to Greece in the height of summer, it doesn't have lettuce. When I...

I’ve been spending a lot of time researching the creation stories of Greek mythology, and I find them endlessly fascinating. What draws me in is how there isn’t a single, fixed origin story—everything shifts depending on the source. Between Hesiod’s Theogony, the Orphic traditions, and later...

I’d love to open a discussion on understanding seasonal eating in Greece. It’s something that comes up often in conversations about traditional Greek food, but I’m curious how it actually played out in everyday life. How closely did families really follow the seasons when it came to cooking...

I’m starting to plan a winter getaway and keep coming back to the idea of Crete. I’ve visited Greece in summer, but I’ve never experienced it in winter — and I’m wondering if Crete is actually a good choice for that time of year, maybe even for Christmas. I know it’s the southernmost island, so...

Every winter I find myself craving Greek comfort foods more than anything else, and I’m curious what everyone else reaches for when the weather turns cold. For me, nothing beats a bowl of fasolada simmered slowly with good olive oil, carrots, and celery, it feels like the definition of warmth...

I am thinking of going to Mykonos again next ear. I’ve been a few times and love the classic beaches like Ornos and Elia, but this summer I’m thinking of exploring the quieter northern side, specifically Fokos and Mersini. I’ve heard they’re more remote, less organized, and without the beach...

I’ve been making spanakopita and tiropita for years, and every so often I get that perfect golden, flaky crust, crisp all the way through, with those beautiful, airy layers that shatter when you cut into it. But I can’t seem to replicate it consistently! Sometimes my pies come out just right...

I’m considering a trip to Mykonos next summer and I’ve been doing some research on how people usually get around the island. I keep coming across advice about renting scooters or ATVs, and I’m a little torn. On one hand, it sounds like such a fun way to explore the beaches and villages, and it...

Dolmades are one of those dishes that always spark debate in my family. Some people swear by the vegetarian version with rice and herbs, while others can’t imagine them without meat. Personally, I’ve always leaned toward the meat ones. I love how hearty and satisfying they are, and they seem to...

I’m planning a trip to Corfu for early next summer (probably June) and I’ve started looking into beaches, but I’m a little stuck deciding which side of the island to focus on. From what I’ve read, the west coast has dramatic cliffs and sunsets, while the east coast is more sheltered and calm. I...

I’ve been making dolmades for years using my family’s recipe, but lately I’ve been running into a frustrating issue – they keep falling apart while cooking! I usually roll them with grape leaves from a jar, stuff them with rice, herbs, and onion, then cook them on the stovetop in a pot with a...

I’m Greek and grew up with the “mati” being a normal part of life—but I’ve noticed that every family seems to have their own unique way of dealing with it. I’m really curious to hear how others do it! In my family, salt plays a huge role. My grandmother always kept a little dish of coarse salt...

I’ve made beef and rabbit stifado plenty of times, but I recently heard someone mention an octopus version and now I’m intrigued. Has anyone here actually tried making octopus stifado? I imagine the texture and cooking time would be really different from meat, but I love the idea of combining...

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...