In our house, Dad is known as the “cheese triangle wizard.” Growing up, I would marvel at how quickly and efficiently he could butter and fold the phyllo (FEE-loh) sheets into neat little triangle packets. This is the recipe that I have adapted from my Dad. There are many, many different variations, however this is our family […]

In Greek: μπουρεκάκια μελιτζάνας, pronounced boo-reh-KAHK-yah meh-leed-ZAH-nahs A mixture of three delicious cheeses marks the filling for thin slices of eggplant that are rolled, dipped in flour, breadcrumbs, and egg, then fried to perfection. Make these in large batches because they will disappear very quickly! Ingredients: FOR THE FILLING 1 egg 1 cup of cold […]

The Greek meze (meh-ZEH) or appetizer table would not be complete without this traditional spread. When I was young, my Grandmother would make taramosalata (tah-rah-moh-sah-LAH-tah) in an old wooden mortar called a gouthi (goo-THEE). She would pound the roe thoroughly with a large wooden pestle in order to break the eggs down and allow their […]