Amygdalopita (Almond Pie)
A local told me this speaks to the abundance of local almond production on the island.
Biscoff Tiramisu
What do Biscoff cookies taste like? Think brown sugar, warm spices like cinnamon and nutneg.
Citrus Olive Oil Cake
Greeks like using olive oil in a lot of our cooking, including desserts. A fruity olive oil works well with this cake and the result is always moist.
New Orleans Bread Pudding
From the moment you‘re mixing the egg/milk with the spices, you’re getting some nice aromas and when it hits the oven, you know something good is coming out.
Easy Karydopita with Cream Cheese Glaze
My twist to serving this recipe is to top with a cream cheese glaze, kind of like a cinnamon roll glaze.
Eggnog Creme Brulee
Looking for an easy, make ahead dessert for the coming holidays? Try this Eggnog Creme Brulee.
Avgolemono Soup
The soul of the soup is Greek: we finish off many soups with an egg/lemon emulsion that makes a soup tangy and creamy.
Scrambled Eggs with Greek Yogurt
Today I’m sharing another way to prepare scrambled eggs, with the addition of yogurt, Greek style that is.
Tsouchti Pasta with an Egg on Top
A few years ago I visited the Mani region of the Peloponnese with it’s traditional Maniot towers, rugged terrain.
Lasagna Bolognese
I am still on “team bechamel” when it comes to lasagnas as opposed to ricotta. The bechamel allows one to pre-make a lasagna, make/freeze/bake or enjoy a moist lasagna the next day without it drying out.
