all the recipes
A summery Bastille Day (France’s national holiday on the 14th of July) amaretti version with a whole candied cherry in the middle in which there is also a whole roasted hazelnut inside the candied cherry; yes, layered fillings ! The cookie dough is still as easy to make, with one part egg white + two parts sugar + three parts ground...
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”...
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...
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...
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...
Let’s welcome the summer with these rustic preparations, but by replacing the most common ingredients with more refined ones, like fresh sausages instead of hot dogs, crusty buns instead of soft rolls and roasted vegetable spreads/caviar instead of ketchup and relish ! The summer season has been lazy in arriving, so it’ll be...
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...
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...
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...
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...