100 Best Jewish Recipes: Traditional and Contemporary Kosher Cuisine from Around the World is a compilation by Judi Rose of her mother’s (Evelyn Rose) favorite and most-loved classic dishes from the diverse and adaptive Jewish cuisine. The reader is taken on a culinary journey from Jewish communities around the world with recipes from Hungary, Austria, Germany, the United…
#EVOOChallenge: Shrimp with Ladolemono (Greek Lemon Olive Oil Sauce)
It is Day 4 of the #EVOOChallenge and I paired Broiled Shrimp with Ladolemono (λαδολέμονο), a Greek Lemon Olive Oil Sauce. In its purest form, Ladolemono is simply a combination of extra virgin olive oil and lemon juice. I seasoned it with a bit of oregano, salt, and pepper. The sauce is also a delicious…
#IntnlCookies: Kourambiethes (Greek Shortbread Cookies)
Welcome to the International Cookie Exchange hosted by Sarah from Curious Cuisiniere and Camilla from Culinary Adventures with Camilla! Today a group of cookie-loving food bloggers is sharing recipes for cookies from around the globe. Get ready to break out your mixing bowl, because these recipes are sure to inspire you to fill your cookie jar with cultural treats! You can…
Culinaria Greece Cookbook Review and Pumpkin Tarts
Culinaria Greece: A Celebration of Food and Tradition, edited by Marianthi Milona, showcases the regional cuisine of Greece with dozens of recipes and over 1,300 color photos. It is not only a cookbook, but also includes background information on the history and how specific ingredients have left their mark on Greek cuisine and culture. The most recent edition was…
Saragli (Greek Rolled Baklava)
Saragli is a type of Greek Baklava that is rolled instead of layered. Phyllo sheets are brushed with butter, covered in a seasoned walnut mixture, and rolled up. The cooked Saragli are soaked in a lemon (and occasionally cinnamon) infused syrup. I have seen two ways to prepare Saragli: rolled in a cigar shape or rolled…
Feta with Oregano and Olive Oil and a Giveaway {CLOSED}!
While visiting the MetroCooking DC 2014 convention in November, I got a chance to meet the vendors of Spartan Oil. Spartan Oil was founded by Greek-American, Pericles Konstas, to offer the highest quality extra virgin olive oil to consumers. The oil is produced from the family’s ancient olive trees in Sparta, Greece that are harvested…
Vasilopita (Greek New Year Cake)
Vasilopita is a Greek cake or bread eaten during the New Year. It is named after Agios Vasilis (Saint Basil), with Saint Basil’s Day being January 1st. The exact cake/bread differs depending on the region or family. This version is more cake-like and flavored with orange, but not overly sweet. Traditionally a coin (wrap it…
Domatosoupa Me Kritharaki (Greek Tomato Soup with Orzo)
Domatosoupa Me Kritharaki is a flavorful tomato soup with pasta. It is packed with vegetables and has a bit of creaminess from the addition of Greek yogurt. Make sure to have some bread around to sop up the remains in the bowl. I had actually never tried orzo until I started blogging. It is such…
Epcot International Food and Wine Festival 2013 Part 3 and Kasseri Saganaki (Griddled Greek Cheese with Pistachios and Honey)
Today, I am writing about the China and Greece booths at the Epcot International Food and Wine Festival 2013 and making Kasseri Saganaki (Griddled Greek Cheese with Pistachios and Honey). Check out my previous posts on the Food and Wine Festival: Part 1 for the Japan and Cheese booths with a recipe for Teriyaki Chicken…
Ladenia Milou (Greek Olive Oil Flatbread)
Ladenia is a Greek Olive Oil Flatbread popular in Milos and Kimolos. The dough is thinly spread out and topped with onions, tomatoes, and seasonings before baking in the oven. It reminded me of the Italian Focaccia. I made this as a light weekend lunch before we had friends over for a heavy dinner. When…
