Snails, Artichoke, Carrot and Fresh Pea Stew

Delicate hearts hidden behind thorny leaves (the Cretan spiny artichokes) ~ fresh tender peas ~ sweet carrots ~ scallions and fresh garlic ~ wild fennel:a telltale sign that spring has arrived.
Pair with snails and you’ll have a great dish

Best thing on a cold night: trachana soup

Cold nights call for a warm bowl of trachanas soup, rich and satisfying.
http://www.historyofgreekfood.org/2012/01/best-thing-on-cold-night-trachana-soup.html

A box of ganache cubes

Ganache is not just an easy chocolate sauce...
http://www.historyofgreekfood.org/2012/01/box-of-ganache-cubes.html

Watch this video to see how to make and decorate a traditional New year bread- pie from Attica / Greece
http://www.historyofgreekfood.org/2011/12/happy-new-year-bread.html

Pumpkin recipes with a twist

Anchovies served over a small bed of pumpkin slices and pastry triangles filled with pumpkin cream.

http://www.historyofgreekfood.org/2011/12/pumpkin-recipes-with-twist.html

Salepi

Sahlep is a wonderful anditote to cold days and nights.
http://www.historyofgreekfood.org/2011/11/salepi.html

Before the (male) chef became a chef, he was....

http://www.historyofgreekfood.org/2011/11/before-male-chef-became-chef-he-was.html

A Lavender - Cumin Cake for Love

http://www.historyofgreekfood.org/?p=2787

How was meat preserved in Byzantine times? Salting was the most common technique. Salt was also used in conjunction with sun–drying and, less frequently, with smoking. The basic recipe of apaki (Byzantine salted and -optionally- smoked lean pork)can be made in three http://www.historyofgreekfood.org/?p=2773"variations".

Xinohondros- a fermented milk/cereal mixture

The combination of ground cereal grains and milk or yogurt to produce a highly nutritious, storable foodstuff is a common practice among the countries of the Eastern Mediterranean.

There are two Cretan variations under this category: xinochondros (sour ground wheat) which is the boiled mixture of fermented goat’s or /and sheep’s milk and “chondros” and galochondros (milk-ground wheat) which consists of fresh unfermented milk and chondros.

http://www.historyofgreekfood.org/?p=2710