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I’m so sorry to hear the your cookies are turning out hard. It could be a few things. Yes over working the dough is definitely one thing, but also if you are over baking them. Sometimes our oven say 350 but run hotter, which mean not necessarily a burnt cookie, but an overly dry/hard cookie...

I would definitely add a little bit of greek cognac in a bit of cinnamon

A nice salad that pairs well with pork and is more winters is a nice carrot cabbage salad, Laxano karoto, tzatziki pairs wonderfully with pork. A tiropita. You can make the tiropita in advance, freeze it and and bake it from frozen the day of the dinner. And what about a nice baklava to end the...

This is definitely a wonderful recipe. Thanks for sharing!

There is a beautiful cake vassiloptita recipe in our cookbook Cooking Greek. I make it every year, not only as a vassilopita but I also make it as a cake. My son loves it.

Of course! I remember my giagia would grill mushrooms in the winter months in her fireplace in the xorio, along side, some nice fresh bread would be toasted and drizzled with the new harvest olive oil, salt, and oregano delicious

The one I like most and use on yogurt, ice cream and cheesecake is cherry spoon sweet. Delish!

Oh it’s definitely stifado season. When I was growing up stifado was a dish made for festive occasions and usually made with rabbit. Now a days rabbit is not the preferred meat use for stifado, but beef is and it come out aaaamazing. Cool it loooow and sloooow and your stifado will come out...

Yes, graviera is a fabulous cheese, and Gruyère is a fabulous sub if you can’t find graviera!

K_tsoukalas I love the idea of experimenting with different flours!

Fasolakia ladera, Melitzanes imam, Xorta, Briam, Don’t worry, there are plenty of gluten free options in tavernas and restaurants as well as in the supermarkets. Vassilo poulia has a great selection. There is also a chain called viologiko xorio that caters to vegans vegetarians and gluten free...

yes threading you meat in advance is the best way to go. You could always thread your meat and freeze until ready to use that way you just need to defrost before hand and have more time to prep other things like a nice garlicky tzatziki that pairs well with your souvlaki!

As much as I like a nice leg of lamb, mama oh man I love me some lamb chops, especial if they are on the smaller side. Ladolemono and oregano mmmmm mmmm

Great video, thanks for sharing

I will agree with you that you might have not cooked it enough. Yes the size of the meat would definitely affect the cooking time. also keep in mind that each o en reacts and cook differently. Your oven might not been at the right temperature even though u had it on the temp that the recipe...

Seems right to me!?

Phyllo comes in various thicknesses. Usually the sweets will use the thin phyllo. While the savory dishes uses the thicker phyllo. That doesn’t mean that you can’t use the thinner phyllo in savory dishes. Only recently has the thicker phyllo come to America. Back in the day everyone only use the...

A wonderful list of desserts.

Kolokithopita. There is a savory version that uses feta and dill…. Mmm delish. And there is a sweet version. The sweet version is made differently in different parts of Greece.

Yes they definitely use sourdough starter. It was not a starter as we know of it. I remember my giagia she used an old piece of dough that she had saved in the fridge wrapped in cloth and then aluminum foil. Right before she would knead her dough, she would cut a piece of dough from the fridge...