I love lobster and although it’s pricey, it’s worth the splurge when entertaining or celebrating a special ocaasion. As a convenience, fishmongers and some seafood counters at supermarkets ar...
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Spanakorizo – a classic Greek dish which is literally translated as spinach-rice. There are subtle variances to the dish, depending on the household and my twist is to top it/marry it with shri...
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I present this recipe as a means of using up those leftover Easter eggs that have been cracked during Orthodox Easter festivities. However, after trying this German potato salad, you may find yo...
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Orthodox Easter was celebrated this past weekend: a day of appetizers and mezedes culminating with the main course – lamb. Many households also will prepare a meat dish called Kokoretsi, cons...
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This dessert tastes as good as it looks but the surprising thing is that it is made entirely with store-bought ingredients. I’ve smashed/chopped leftover kataifi pastries from a Greek bakery...
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WELCOME TO THE GREEK BISTRO SUPPER CLUB! DATE: Sunday, June 9th, 6PM LOCATION: St. Lawrence Market Kitchen Come join us for a delicious evening filled with authentic Greek flavors and a c...
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This pasta dish has been in my back pocket of recipes for over a decade. I can cook it on a weeknight, weekend, serve to house guests or catered events. It’s easy, quick, delicious! The sauce...
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When in Greece, one of the first things I’ll eat is a pork gyro wrapped in a pita. Slices of pork shoulder area seasoned/marinated then stack on a vertical rod then slow roasted on a vertical r...
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Have you heard of “sous vide”? It’s a French word that literally translates to “under vacuum”. In more detail, sous vide is a cooking method that involves vacuum-sealing food then placi...
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One of the top seafood restaurants in Thessaloniki (and one of the best in Greece) is Mavri Thalassa (Black Sea) – the name likely paying homage to the many Greeks who resettled in mainland Gr...
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There’s a long, narrow island that runs parrallel to coast of Greece that stretches from just south of Volos to about 60 minutes north of Athens. That island is Evia and today I am going to sho...
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Up to around the early 1990’s (before Greece opened it’s markets after joining the EU), one would be hard-pressed to find leafy greens in the summer months. There were few imports of produce ...
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In the western part of the Cyclades islands, you will find the island of Sifnos. I’ve been there twice and one their specialties is Melopita (translated as honey pie). It’s made with ricotta,...
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MOTHER’S DAY GREEK LUNCH BY KALOFAGAS Celebrate Mother’s Day with a delicious Greek lunch at the ST. LAWRENCE MARKET KITCHEN! Indulge in inventive Greek dishes prepared by Chef Peter Minak...
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Many of us just order waffles for breakfast or brunch or make a quicker version that is mixed the morning of making (like this recipe) . Belgian waffles are supposed to be the OG waffle: they a...
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One of the staples of Orthodox Lent is tarama – fish roe that is typically used to make Taramosalata dip. A few years ago I made Taramokeftedes for a Greek Supper Club. The tarama was the bas...
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You’ve made lagana from my site (or how dare you go to another site) and you’ve served it for Clean Monday. All good. But I want better. This no-knead lagana recipe is easy, more flavourful...
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One of the regions known for its variety of phyllo pies is Epirus, located in northwestern Greece. Epirotes are also known for making excellent phyllo pies but sometimes life gets in the way and ...
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I love milkshakes and each year in the lead up to St. Patrick’s Day, that fast food chain sells Shamrock Shakes – light green in colour, mint flavoured and I love them! For St. Patrick’s ...
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A spiral cheese pie from the island of Skopelos (part of the Sporades island chain) but what makes them unique is that these are fried (when usually they are baked in the rest of Greece). Traditi...
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