Savoro, which means sour, is a sauce which my mother used to make whenever we had fried fish such as red red mullets (μπαρμπούνι), mullets (κουτσομούρα) or other fish like bogue (γόπα) etc.  The combination of vinegar and rosemary is a method they used to preserve food back when there were no refrigerators.

The white giant  beans called “gigantes or elephantes” have been cultivated in Northern Greece (Kastoria, Florina, and Drama etc.,) for centuries and are recognized by the European Union as products of Protected Geographic Indication (PGI).  These black giant beans are a new Greek variety and are not widely known in Greek cooking yet. They are …

Perch recipes are a big hit with my family especially the children and instead of frying the fish, I made this recipe wanting something tasty and healthy.   This recipe is very simple to make and is ready in no time and I am sure everyone will definitely love it. The fish is usually thicker on …

Tangzhong (or Tangzhong starter) is an Asian bread-making technique that involves cooking a mixture of flour and water (or milk) until it forms a thick paste.

Revithosoupa, (pr. reh-vee-THO-sou-pah), is a very simple, vegan Greek, healthy and nutritious chickpea soup made with a few simple ingredients.

Looking for a different Strawberry Cake?  This tutorial which teach you to make a vanilla sponge made from scratch decorated with whipped cream and white chocolate leafs?  How does that sound?

In Orthodox religion during the 48 days of Lent, which is the fasting period, no animal products are allowed to be eaten.    Fasting doesn’t have to be boring or a torture, so I am always trying to create something out of the usual. I was inspired to make these tahini muffins last fall, when …

Gigantes plaki is a deliciously hearty vegan dish made with giant beans, cooked in a tomato sauce, served as a main dish or as part of a mezze platter.

This recipe for braised chicken breasts stuffed with spinach, graviera, and bacon is a perfect showstopper for family dinners or special gatherings.

I have received a couple of awards from my fellow bloggers and I wish to apologize if sometimes, I am late to acknowledge them, but I always do. I’d like to thank Alison, at Alison’s trails, who is from Romania and although she blogs in her language, the language is not a barrier to create …