Method: You need 1/4 – 1/2 kilo of Fasolia or dried beans, depending on number of people. 1/2 kilo will produce about 5-6 servings but you can make extra and store in airtight containers in the freezer if you make too much. It’s best to soak the beans overnight to release the toxins and also […]

In Greek: χορταρικά στο φούρνο, say: hor-tah-ree-KAH stoh FOOR-no This mixed vegetable stew is ideally cooked in a fired clay pot in a beehive oven, but has been adapted for modern indoor ovens. The dish creates a lot of liquid which is delicious served with potatoes, rice, or – more traditionally – a large quantity […]

In Greek: χόρτα με κολοκυθάκια, pronounced HOR-tah meh koh-loh-kee-THAHK-yah Care is required when cooking two vegetables together to make sure the tastes complement each other. Always add the leafy greens well after the zucchini since they require different cooking times. Prep Time: 20 minutes Cook Time: 15 minutes Total Time: 35 minutes Ingredients: 2 pounds of tender chicory greens, dandelion greens, […]

Boiled greens or Horta vrasta (HOR-tah vrah-STAH) are a staple in any Greek household. These are easy to prepare and when dressed with a bit of olive oil and lemon, you will really enjoy the clean, pure taste. Like spinach, boiled greens wilt and reduce when cooked to a fraction of their original quantity. For four ample servings, […]

The frappé legend some say, began in September 1957 in Thessaloniki. There was an International event at the convention center. A sales representative for Nestlé Dimitrios Vakondios made an important discovery. There were rumors that they allegedly had a hot water shortage. There are many stories about why he decided to do that he did. Some […]

Every autumn after grape harvest, various wine festivities begin throughout Greece. A few days later, in Thessaly, Epirus, Macedonia and on the island of Crete the “Celebration of Tsipouro” takes place. Tsipouro is a strong distilled spirit containing approximately 37 per cent alcohol per volume and is produced from the must-residue of the wine-press. The name tsipouro […]

Boiled/Stewed Veggie Sides Stewed Green Beans and Zucchini Lahano Katsarolas: Stewed Cabbage with Mint Hortarika sto Fourno: Oven-Stewed Mixed Vegetables Horta me Kolokythakia: Greens with Baby Zucchini Arakas me Anitho: Dilled Peas with Peppers Arakas me Aginares: Dilled Peas with Artichoke Hearts Creamed Mixed Greens with Smoked Bacon & Yogurt Broccoli with Latholemono (Oil and […]

BAKALIARO ME LAHANIKA KAI HORTA Ingredients: 1 piece salt cod fillet, about 2 pounds 1⁄2 cup extra-virgin olive oil 1 bunch scallions, white and tender green parts,chopped 1 medium leek, white part only, washed well and chopped 1 large carrot, peeled and chopped 1 large green bell pepper, seeded and chopped 2 tablespoons tomato paste, diluted with […]

Patates Poure (Mash Potatoes) Patates Fettes sto Fourno (Sliced Oven Potatoes) Patates Andinaktes (Tossed Potatoes) Manitaria Afelia (Mushrooms in Wine Sauce) Koupepia me Anthous Kolokithias (Stuffed Zucchini Flowers) Koupepia – Dolmathakia (Stuffed Vine Leaves) Black Eye Beans with Greens Fasolakia Yiahni (Green Beans in Tomato Sauce) Bamyes Me Saltsa (Okra in Tomato Sauce) Scrambled eggs […]

Ingredients: 1 kilo Bacaliaro (Dried Cod) 1/2 cups of flour 1 tsp of yeast 1 egg Olive oil for frying 1/2 tsp of salt Pepper to taste Method Cut your Baccaliaro in small pieces and remove the skin. Place it in a large bowl with plenty of water to cover it. Leave it in the […]