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I mentioned in a previous thread that I made taramasalata for a dinner party. I want to serve other dips or spreads. I am thinking three is a good number. I don't want to serve hummus - I want to do something different. I was thinking tzatziki and one other. What do you suggest? I was thinking...

I have some taramasalata I want to serve for an appetizer at a dinner party I am having soon. How is it typically served? I have some crackers, but I am wondering if it will taste great on toast like regular caviar does. I made the batch myself, and it has a lemony flavor - maybe a bit to much...

I buy taramasalata a lot - whenever I see it. Each place I buy it from, it tastes different, and some versions are better than others. So I thought maybe I could learn how to make it myself so that I could adjust the flavors how I want it. I know in theory it has: - fish roe - bread - olive...

I thought I would visit Greece this year with the sole purpose of trying different regional cuisines. Any ideas? Here is what I have so far: - I want to experience some Modern Greek food and from what I understand, there are some great finds in Athens. I don't know quite where they are...

Lent is around the corner and this year, I thought I would go all in and stick with Vegan foods during lent. I thought I would gather ideas from you guys, and I will share a few of my own. - My family used to make a yellow split pea soup that was very simple. I will track down how to make it...

I just saw in another thread that someone was asking if they could use saffron in the Psarsoupa - Greek fish soup. I didn't chime in but thought it was an excellent question. It got me thinking - do people use saffron in Greek cooking? Last time I was in Greek I saw a lot of saffron in the spice...

Thank you!

I haven't been all that happy with any of the commercially available Greek yogurts on the market. Something is off with them - I love the yogurt in Greece so much better! So, I was thinking of making it. I have never made yogurt from scratch before, does anyone have any advice? Do you think...

I just wanted to share with everyone that I recently made my first ever vasilopita and it was a big success! Here's a list of ingredients from my recipe: 3/4 cup unsalted butter, softened to room temperature 3 cups all-purpose flour 1 1/2 cups sugar 3 eggs 3 tablespoons cognac 1 teaspoon...

When I make koulouri I just use whichever bread recipe I am in the mood for, and then form it into rings instead of loaves. I like to brush it with an egg wash and then sprinkle sesame seeds - I do this before cooking. The egg wash helps the sesame seeds stick.

This looks like a good list. My family doesn't do lamb shank at Christmas. We love to serve spanakopita and then we actually do something different each ear. Sometimes we roast a turkey, other times we do a beef roast. So for the main dish like that, we don't always feature a Greek dish - but...

This looks like a great recipe! It's very similar to how I make it. In the recipe, it says to use fresh herbs of either dill, mint, or parsley - or a combination of them, right? My family tends to prefer fresh or dried mint from our summer garden, but in a pinch I have used parsley. I've also...

I ate Gluten Free moussaka once and you know what it seemed like to me? That I was essentially eating moussaka topped with mashed potato, almost like a Greek shepherds pie. It was delicious and I didn't mind it, it was just different from what I expected. I think this might be a pretty common...

Agreed, I see lemon only sometimes, and when I do it's a real treat! By far the most common flavors I see are vanilla and chocolate. I recall there was a lot of gelato in Greece, too, similar flavors as in Italy.

I like the citrus based ice creams, like lemon is a personal favorite. Sooo good!

All the herbs in our kitchen have medicinal qualities! It's kind of fascinating. Thanks for sharing!

I don't really like dill so I never make my tzatziki with it. I know a lot of Greeks in the US who love dill and they put it in everything!

Oh wow, these are filled with cheese? I think I will love these! I'd like to try them once before I make them, though. Does anyone know where I can find them?

This is such a great idea. My mother said that her family used to do that, but we somehow lost the tradition. We all love garlic, too.

Tsoureki French Toast is one of my favorite post-Easter foods to eat! It tastes especially good as a French toast bake, but for that, you really need to be feeding a crowd. One egg, a spash of milk, some sugar and cinnamon, and that is enough to make a single slice or two....