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
Cold nights call for a warm bowl of trachanas soup, rich and satisfying.
Ganache is not just an easy chocolate sauce...
Watch this video to see how to make and decorate a traditional New year bread- pie from Attica / Greece
Anchovies served over a small bed of pumpkin slices and pastry triangles filled with pumpkin cream.
Sahlep is a wonderful anditote to cold days and nights.
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".
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.
as Marcel Proust http://www.historyofgreekfood.org/?p=2611"wrote" in Remembrance of Things Past “…when from a long-distant past nothing subsists, after the people are dead, after the things are broken and scattered, taste and smell alone, more fragile but more enduring, more unsubstantial, more persistent, more faithful, remain poised a long time, like souls, remembering, waiting, hoping, amid the ruins of all the rest;
An orgiastic, pagan festival of fertility, found under the misleading name bourani, marks the beginning of Lent in Tyrnavos. Bourani is a thick, oil-less, spinach-based soup served on Clean Monday. http://www.historyofgreekfood.org
Writing about flavor can challenge even the most practiced wordsmiths.
Going with the local grains
The exuberant Israeli chef
Try quinoa, amaranth, millet, and sorghum
Velvety, earthy, and confident