all the recipes

«baci di dama» hazelnut & dark chocolate cookies
«baci di dama» hazelnut & dark chocolate cookies

Crumbly orbs of nuts, butter and sugar, each representing half of a kiss, with the chocolate uniting and sealing their love. Tiny “baci di dama” or “lady’s kisses” take long to make but are so satisfying and exquisite to eat and, like toasted hazelnuts, they don’t last long ! The “baci di dama”...

15.06.2024
soft & thick cookies with rolled oats & mixed dried fruits & nuts
soft & thick cookies with rolled oats & mixed dried fruits & nuts

As the weather slowly gets warmer, I prefer wholesome foods for breakfast which are at room temperature and not hot from the toaster, like these cookies, filled with good things and easy to prepare and with only one requirement, chilling the cookie dough balls before baking them ! According to me, oatmeal cookies should be prepared with rolled...

18.05.2024
«spanako-tiro-pita» orthodox easter roll
«spanako-tiro-pita» orthodox easter roll

An experimental celebration of a tiropita and spanakopita combination for the Orthodox Easter festivities coming up soon, with a fancier and unprecedented preparation and presentation, consisting of a tiropita log inside a larger spanakopita log, all rolled up into one and decorated with fresh herbs that are sandwiched in between the external...

20.04.2024
«torta pasqualina» easter pot pie with spinach & ricotta & eggs
«torta pasqualina» easter pot pie with spinach & ricotta & eggs

The Catholic and Protestant Easter festivities take place over one month earlier before the Orthodox Easter, which is the one I culturally celebrate as a Greek, giving me enough time to experiment with an Italian Easter dish which originally dates from the 16th century, but with a few personal 21st century improvements, which I hope...

23.03.2024
«ragù bianco» pasta sauce with roasted & shredded chicken & creamy eggplant & mushrooms & leeks
«ragù bianco» pasta sauce with roasted & shredded chicken & creamy eggplant & mushrooms & leeks

A delicate, lighter and more subtle version of the traditional ragù sauce that we are all familiar with like the heartier, heavier, redder and spicier “ragù bolognese” and you’ll understand why if you read ahead and if you venture to prepare this delight yourself ! It all begins with the meat,...

24.02.2024
a better anchovy & onion & caper & olive pizza
a better anchovy & onion & caper & olive pizza

After several attempts of adding more or less of this and that, here’s another pizza recipe using my same techniques but with different toppings and various modifications to tame and balance the salty flavors correctly and to harmonize the fishiness, sourness, sweetness, acidity, freshness, crispiness & gooeyness ! As you’ve...

01.06.2024
deviled eggs with fresh herbs
deviled eggs with fresh herbs

Or how to elegantly & classically use up and/or reuse that great quantity of pre-boiled & colorful easter eggs that we prepare for the orthodox easter festivities, to be cracked in competition with everyone you meet and then gobbled up, over and over and over ! Many of you probably don’t know this but folks who celebrate the...

04.05.2024
roasted spring onion & whipped feta & yogurt dip
roasted spring onion & whipped feta & yogurt dip

It’s spring (or green) onion season so it’s time that they meet up with whipped feta cheese, greek yogurt and fresh herbs to become a creamy dip with lots of bite ! I admit that the recipe I’ve published represents half the amount I usually prepare because I make double when friends are coming over so I can have some leftover...

06.04.2024
«ragù bianco» white lasagna with chicken
«ragù bianco» white lasagna with chicken

How could I resist the temptation to assemble a perhaps more delicate and subtle lasagna, by incorporating it with a recently prepared and published recipe, using an experimental and novel approach for preparing a creamier and chunkier «ragù bianco» white meat sauce for pasta dishes !? I talked a lot about...

09.03.2024
mushroom & brie cheese & béchamel sauce appetizers
mushroom & brie cheese & béchamel sauce appetizers

I’ve always loved big stuffed mushrooms as appetizers, but they have to be warm and gooey (and not cold) so the idea here is to bake them inside a pastry shell, (even though upside-down mushroom caps are already shells) and to fill them up with creamy yet delicate creamy ingredients ! Of course, you’ll need the quite large mushrooms...

10.02.2024