Category: How-To

How do you serve leftovers like a Greek? The answer is two words: French fries. It’s possible I’ve just been hanging out with the wrong crowd, but from my observations, Greeks have an enormous capacity to eat …

It’s grape leaf time! Late spring wherever you are is the time to harvest grape leaves for cooking, most especially for making dolmades.

I usually forget …

You will need:

A dozen eggs
Either one packet of Easter Egg Dye -or- The skins from 15 yellow onions.
Vinegar
Some old pantyhose (clean)
Some small leaves

I used (starting at the top and going clockwise) cilantro, parsley, bamboo, geranium, japanese maple, and dill. …

You don’t have to be able to identify internal organs to clean squid. Thank goodness! I always feel inferior when a recipe for lobster tells me to “reserve the tomalley.” What’s the tomalley anyway? Fortunately there’s …

For the Orthodox world, Lent began last Monday, and so did the 40 day Lenten fast. In this context, “fasting” doesn’t mean not eating at all, rather it means restricting one’s diet by eliminating all meat, eggs and dairy. …

This is the world’s easiest way to cure olives, and it’s fun! Here’s the gist of it: Put fresh, ripe olives in a pillowcase with an equal weight of salt. Hang outside. Shake up every day …

Grated tomatoes are a common ingredient in Greek recipes. I had never heard of grating tomatoes before I started my Greek food adventure, but it’s an elegant solution that predates food processors to the problem of obtaining fresh tomato …

Skimming soups and stocks is recommended to keep the liquid clear. But what’s this all about?

As soups and stocks simmer, proteins congeal and form a foam that rises to the surface. It’s gray and unattractive, and …

Make 3 longitudinal 3 cuts in each olive.
Put in a food-safe plastic bucket and cover with water.
Change water daily, till they turn dark, maybe a month or so. (It’s easiest to do this if you have the bucket outside.)
Put in …

Grate 5 tomatoes
Chop 3-6 cloves garlic
Briefly sauté garlic in 4 TB olive oil,without browning, add tomatoes, salt and pepper to taste.
Simmer for approximately 20 min