Search results

I’ve only ever been to Santorini in May, and I absolutely loved it, the weather was perfect, and it felt busy but still manageable. Now I’m considering a trip to Greece this summer, and someone in my group is really pushing for Santorini again. I’m a little hesitant, though. I’ve heard that in...

With warmer weather coming in, I’ve been gravitating toward lighter meals and was thinking about putting together a simple meze spread for hot days. I’d love some ideas from others on what works well when you want something fresh, not too heavy, but still satisfying. I’m thinking along the...

My family and I are starting to think about a possible trip to Greece in 2026, and this time we’re considering planning part of the trip around a festival or cultural celebration. We’ve been to Greece before, but we’ve never really organized a trip around a specific event. I know Greece has so...

I have never heard of it either. My family just ends up taking a taxi too and from the airport - there's plenty waiting outside - unless I am staying in a hotel that I told to arrange for transport.

I’ve always loved octopus in Greek cooking, and I’m curious what everyone’s favorite dishes are. I’m Greek-American and have spent time in Greece over the years, so octopus is something I’ve enjoyed both at home and in tavernas. Grilled octopus is probably the one most people think of first...

I’ve been reading a bit about christopsomo lately and realized I don’t fully understand all of the symbolism behind it. I know it’s more than just a Christmas bread, and that many families treat it with a lot of reverence, especially on Christmas Day. I’ve seen versions decorated with a cross...

I make stifado fairly often, and it’s one of those dishes I never get tired of tweaking a little. Traditionally, I’ve always used small whole onions, which I love for the way they soften and absorb all that warm spice and wine flavor. The problem is, I can’t always find the small onions when I...

I completely agree with this take. They really do land differently, even though they share so many ingredients. Baklava feels like the emotional anchor dessert for me. It’s tied to holidays, big family tables, and that unmistakable crackle when you cut through the phyllo. There’s a comfort in...

I’ve always wondered how Greece managed to preserve its language, traditions, and Orthodox faith through centuries of Ottoman rule. It’s incredible when you think about how many other cultures were absorbed or erased under similar empires — yet the Greek identity endured and even strengthened...

I’ve been making spanakopita for years, and it usually turns out perfectly crisp and golden, but the last two times, it came out soggy, especially on the bottom. The only thing I changed was the spinach brand. I started using a different baby spinach that looked really fresh, but I’m starting to...

A few of us are planning a guys’ trip to Greece next summer (still tentative, but Santorini is definitely on the list), and we’re trying to figure out what a proper guys’ night out would look like there. One of the guys will be celebrating a birthday, so we’d like to make it special without...

I’ve been on a bit of a mission lately to master keftedes, but instead of frying them like most of my family does, I really want to perfect them on the grill. I like the smoky flavor and lighter feel you get from grilling, but I keep running into the same issue—they either stick, fall apart, or...

I've always been curious about the koufeta tradition at Greek weddings. They’re such a small detail—those sugar-coated almonds tucked into the bombonieres—but they carry a lot of meaning. I know they’re not just a sweet treat for guests. Why are koufeta always included in Greek wedding favors...

I’ve been trying to recreate the Briam my Yiayia used to make, but something is always a little off. Hers was perfectly roasted—caramelized on the edges but still juicy and tender inside, with that rich olive oil flavor and plenty of herbs. Mine either turns out too dry or too soggy, and I can’t...

So I was out with some Greek friends the other night, and one of them ordered kalamaki. I figured it was just another version of souvlaki, but they gave me that “you clearly don’t know” look. Now I’m wondering, what’s the actual difference? I’ve always thought souvlaki was the catch-all term for...

Hey everyone, I am curious to get your take on this! I grew up eating my mom’s giouvetsi, and she always used orzo. It’s nostalgic and delicious, but honestly, I’ve found orzo a bit tricky to manage. It tends to soak up all the liquid fast, and if I’m not careful, I either end up with something...

I have been coming across petimezi (grape molasses) in some traditional Greek recipes lately—mainly in older cookbooks or island dishes—and I’m curious how common it actually is in everyday Greek cooking. I know it has ancient roots and is used as a sweetener, but I’ve never really kept it in my...

I bumped into a curious recipe in a Greek cookbook for skordalia made with almonds—has anyone tried this version before? I’ve always known skordalia as being made with either potatoes or bread, whipped with garlic, olive oil, and vinegar or lemon. But this one called for blanched almonds as the...

I've been diving into Greek mythology lately, and one thing keeps bothering me—why is Hera, the queen of the gods, often portrayed so negatively? She's constantly described as jealous, vengeful, and petty, especially in stories involving Zeus’s infidelities. She's vilified! He was the one who...

I recently tried a Greek lamb dish called Kleftiko and it was absolutely delicious—fall-off-the-bone tender with a beautiful lemony-garlicky flavor. But what really caught my attention was the name. “Kleftiko” sounds so unique and mysterious... there has to be a story behind it, right? From...