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I’m heading back to Santorini this year, and even though I know it’ll be peak season, I’m still really excited. I’ve visited before and already done most of the classic tourist experiences, Oia sunsets, the volcano tour, Red Beach, winery visits, all of that. This time, I’d love to experience a...

Now that the weather is getting warmer, I’ve been grilling fish more often, usually things like branzino, salmon, or whole dorade with olive oil, lemon, and herbs. The fish itself always turns out great, but I feel like I fall into the same side dishes every single time and could use some new...

I’m planning a trip to Kefalonia this summer and have been looking into Petani Beach. From photos, it looks incredible, the cliffs, the water color, and the whole setting seem really dramatic, almost like a quieter version of Myrtos. I’m curious what it’s actually like in peak summer though...

I’ve been thinking about gemista lately, especially with Lent going on and all the fasting days we have throughout the year. It feels like one of those dishes that really works both ways. Sometimes I actually prefer it without meat—the rice, herbs, olive oil, and vegetables come together in...

One of the things I love most about visiting Greece is how layered the history feels. You can be standing in one place and realize people have been living there for thousands of years across completely different eras. So far, I’ve been especially drawn to Minoan history, places like Knossos...

I’ve been trying to expand what I cook during Lent, and I realized I tend to rotate through the same few meals every year. Things like fasolada, lentils, simple vegetable dishes, and occasionally some seafood, but I know there’s a much bigger tradition out there. What I’m especially curious...

A friend recently asked me whether Mykonos is a good place to visit in March, and I realized I don’t have a great answer, even though I’ve been there before. My experience with Mykonos has only been in the height of summer, when everything is open, busy, and very much in full swing. I’m curious...

I tend to associate Greek vegetable cooking with summer, like tomatoes, zucchini, eggplant, and all the lighter dishes that show up when everything is fresh and abundant. But lately I’ve been thinking more about winter cooking and realizing I don’t actually know as much about traditional...

I’m heading to Santorini soon, and I keep seeing mixed opinions about Akrotiri. Some travelers say it’s one of the most fascinating archaeological sites in Greece, a “Minoan Pompeii” with incredibly well-preserved houses, fresco fragments, and that haunting feeling of a city frozen in time...

I grew up eating loukoumades the classic way: drenched in honey syrup, a dusting of cinnamon, and sometimes a few chopped walnuts if my mom was feeling fancy. But lately I’ve been seeing so many variations that I’m starting to wonder just how many different “right ways” there are to season them...

I’m planning a trip to Kefalonia next summer with a big group — family and close friends, around 8–10 people total — and we’re thinking of renting a large vacation apartment or villa. Lixouri keeps popping up as an option, but I don’t know much about it beyond being across the bay from...

I know that different regions of Greece produce completely distinct types of honey and it’s made me realize how little I would love to take some home with me next time I go to Greece! I’m planning a trip soon and would love to bring back a few jars that really showcase the regional flavors...

I’m starting to plan (or at least daydream about) a trip to Corfu next summer, though nothing is set in stone yet. I’ve been reading about the food there and it sounds amazing! I keep coming across three names that seem to be absolute must-tries: sofrito, pastitsada, and bourdeto. From what I...

I’ve been thinking lately about how many delicious pasta dishes exist in Greek cooking beyond the more famous ones. Pastitsio is the obvious classic, but I know there are so many regional variations that don’t always get the spotlight. For example, giouvetsi with orzo (kritharaki) is such a...

I’m dreaming of Greek summer right now! One of my favorite parts of spending the day at the beach in Greece is the food. Whether it’s grabbing something from a kantina, packing a simple picnic, or sitting down at a seaside taverna still in your swimsuit, the flavors always seem to taste better...

Hey everyone! I'm trying to master making my own Greek-style pita bread at home — the kind that's soft, fluffy, and bendable, perfect for wrapping around a gyro or to make like a souvlaki sandwich. I’ve tried a few recipes online, but my pitas either puff up too much like pocket bread or turn...

A question for those more deeply steeped in Hellenic mythology: to what extent were there genuine power struggles among the Olympian gods? While Zeus is often portrayed as the uncontested ruler of Mount Olympus, several myths hint at tension and rivalry — such as the attempted coup by Hera...

I would love some advice on cooking with wine. I can't seem to get it right! Which Greek dishes use it? I am unsure of how much to use or what type of wine. Most of my family recipes just say "wine" and the person who wrote these recipes has passed away. For example, I’m planning to make...

I recall my family harvesting a lot of wild greens when I was a kid. It seems that whenever dinnertime was approaching, I'd find a family outside looking for greens for Horta, maybe even a "spanakopita" or rather "hortopita" - which of course was made the same way as spanakopita just with the...

I’m planning to spend a full month in Crete and would love tips from anyone who’s done a longer stay on the island. I’ve visited Greece before, but this will be my first time really settling in one place for a while—and Crete has always been on my list. I’m still deciding where to base myself...