Archive for: March 2008

Last time we cooked kalamarakia, I insisted that the squid be cooked very quickly in very hot oil to keep it tender. It doesn’t take long for squid to become rubbery. But in today’s recipe we will …

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 …

You can make fried calamari that’s just as good or even better than what you’ve had at restaurants. The trick is to use very hot oil, and lots of it. Squid turns rubbery very quickly, so cook it …

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. …

A few days ago, Mama called Zoe. I happened to be there, and Mama asked to speak to me. “Eh, Lulu,” she said, “I have a recipe for you.” She paused. “A healthy recipe.” Immediately …

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 …

Are you head-over-heels in love with meatballs? No? I was never a big meatball fan either. But then Mama made greek meatballs, and I found myself in an alternate meatball universe. These weren’t meatballs so much …

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 …