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Melomakarona/Finikia

Melomakarona/Finikia

For Greeks, whichever corner of the world they may be residing, the Christmas holidays mean lots of kourambiedes and melomakarona, two traditional Greek cookies/sweets. Kourambiedes (almond cookies dusted in powdered sugar) and melomakarona (syrup-soaked cookies often made with walnuts) scream Christmas loud and clear for me, just as gingerbread or fruitcake do for others.
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Pumpkin Rizogalo

Pumpkin Rizogalo

Pumpkin pie is certainly an important part of an American Thanksgiving … it’s the day’s quintessential dessert and frankly, Thanksgiving just doesn’t feel right without this sweet, spice-laced pie gracing our humble table. But for those that aren’t so enthusiastic about traditional pumpkin pie, there are some great alternatives. Pumpkin and Coconut Milk Panna Cotta anyone? Or how about this Pumpkin Rizogalo (that’s Greek for rice pudding)? For me, rizogalo is one of those food items that brings back a flood of memories and emotions. One
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Cranberry Apple Chutney

Cranberry Apple Chutney

Thanksgiving is just a week away so I thought I’d share some recipes that will be gracing our table this year. There are, of course, a few dishes that remain virtually unchanged year after year: the turkey is roasted simply with fresh vegetables and herbs; the sweet potatoes are baked with brown sugar and marshmallows; and the rice is made in our family’s traditional way … and there are no ifs, ands or buts about it. But some dishes I like to tweak and experiment with include appetizers, the essential cranberry sauce and all the fall inspired desserts.
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Greece

It’s hard to believe that our summer trip to Greece already came and went. Nearly six weeks of sea, sand and sun has made it a little difficult to get back into the swing of everyday life. But I’m looking forward to cooking up a storm this fall and winter; ramping up this blog with some great recipes; updating the look and feel of Kali Orexi; and exploring some culinary hotspots close to home. Yet, before I begin any of that I’d like to share some shots from our trip … My plan this summer was to approach this year’s vacation through the eyes
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Kotopoulo me Kappari kai Pilafi me Fide — Chicken Roasted with Capers and Rice-Fide Pilaf

I have a strange affinity for capers. I love their briney, tart taste and when cooking with them I often leave a handful out to just nibble on while dinner simmers. My husband, on the other hand, is not at all keen on these little green buds, so he pushes them to the side whenever he sees them in his dish. I’m pretty sure most people have seen or eaten capers before, but just in case you were curious to know: Capers are the unripened flower buds of Capparis Spinosa, a perennial plant that is native to the Mediterranean and some parts of Asia. Once harvested, the buds
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Pasxa/Easter 2009

Christos Anesti! Easter is my favorite holiday of all. From the start of Lent on Clean Monday to Easter Sunday, the days are rich with meaning and purpose. And each year, I can’t help but feel a distinct sense of renewal as we partake in all the religious traditions, the cultural celebrations and the family gatherings associated with this beautiful holiday. Holy Week symbolizes an important week of religious observances and preparations for the holiday; there are church services held twice daily and on some days morning, afternoon and evening. In our family, we

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