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I took a one-day trip to Delphi years ago. It was a bit of a drive, but not 3 hours, it was a guided tour, bus left in morning and returned by early evening after a stop for lunch. It was winter, very cold, the air was very thin and it was the most wonderful beautiful amazing enthralling place I...

Cabbage leaves can be used, and once in a while my mom would use lettuce leaves, although most heads of lettuce don't offer too many good sized leaves, so usually more than one head would be needed. Swiss chard can be also be used. Like grape leaves, they all require a brief boil before using.

You're welcome. Cooking macaroni in milk will do nothing to thicken the sauce. Pasta needs to cook in a good rolling boil, and milk scalds easily. Pasta and sauce are two different things and however you cook pasta will have no effect on the sauce. A good thick sauce depends on butter, flour...

I have used elbow macaroni, though never cooked it in milk. I'm guessing cooking it in milk and then using that milk to to make the white sauce may make it thicker as milk may have starch in it from macaroni? I do put lightly beaten eggs in the cooked pasta, but the pasta must be cooled...

You can cook by the eye, and by feel, and by taste. Not all things can be tasted, but many can, and I rely on that a lot. When adding something you're not sure of, start with small amount as you can always add more.

I agree. For melomamakona, I dip each one in syrup and remove. You don't want them too wet or they'll crumble. Put one on a spoon, dip and remove. I know it's a bit fussy and time consuming, but that seems to be how Greek cooking is. You can also place each cookie in a paper cupcake holder.

When making avgolemeno for dolmades, you can drain some of the liquid they've cooked in and use that as broth. For avgolemeno soup, it's easy to take some of the soup broth to use.

I always use dried dill, to me it has much more flavor. Tried fresh dill once in something and truly disappointed, so always used dried, and it's easy to have on hand. I have never used any measuring device for herbs or spices. Start with a small bit, you can always add more. If you prefer...

My advice? Go! No matter what. I went in winter, a bit cool but not crowded and the most beautiful ethereal place on earth. For me it was like an experience in another world. It was well over 30 years ago when I went, and it still stirs up same emotions in me. Arachova is a nearby town you...

We had on New Years Day, macaronatha with chicken kappama. The macaroni is a thick tubular type, topped with sauce from the kappama and mizithra cheese. Chicken kappama is chicken stewed in tomato sauce with a some cinnamon. dimitrasdishes.com has nice recipe for the chicken. The macaroni had...

Just talked with cousin, and she boils briefly also. Didn't know it reduced salt, but guess it does. You can also make dolmades with Swiss chard, cabbage, even lettuce.

I was taught to rinse leaves well and put in boiling water about 2 minutes. I didn't know boiling reduced salt but mine don't taste salty, so maybe that's what does it.

You can strain any regular plain yogurt through cheese cloth, and let sit in 'fridge for a few hours to get extra liquid out. Do get full-fat yogurt, not anything low- or no-fat.

I learned how to make baklava from my mom's cousin who made the best baklava ever, and what's liked about it that it's not too sweet. The filling is 1lb chopped walnuts and 1 sleeve (usually 1/3) of a package of graham crackers. Turn crackers into crumbs. Add no sugar, cinnamon or anything to...

Any whole milk full-fat yogurt should sub well. If the "plain regular yogurt" you have is non- or low-fat, not a good idea. It's a shame there is not more full-fat whole milk yogurt available in grocery stores, as everything seems to be the yucky stuff and loaded with fruit. If you want to...

Yes, I've tried skipping salting the eggplant also, but it is crucial as it is what draws moisture out of eggplant. If the eggplant is not salted, the moussaka will be watery. I doubt potatoes absorb liquid as when eggplant is salted, the moisture is drawn out without potatoes. The potatoes, I...

It is important to salt and drain eggplant. Have tried skipping it, and it turns out too watery. The cinnamon in the tomato sauce is very necessary, don't skip it if you think it sounds odd. Cinnamon has a nice affinity for tomato sauce, and when it's there people often don't know what is making...

Semolina is essential in melamakarona. It's usually about 1/3 semolina, and the rest is regular flour. Lots of recipes online if you don't have one. Semolina adds that kind of grainy texture that make these unique. I think you're fine with cinnamon and a small amount of nutmeg. I was taught...

You're welcome! I do think wine vinegar is an important part of the dressing. Some use ratios that are almost equal, though you could use 3 parts oil to 1 part vinegar. You might want to try it that way first, and you can always increase the vinegar, and use what you like tastes the best.