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Noodle Kugel

Noodle Kugel

A little bit pudding, a little bit casserole, Kugel is a centuries-old Jewish dish traditionally served as a side sometimes a dessert that has undergone many transformations. Most commonly made from egg noodles or potatoes combined with eggs and/or milk, cream or soft cheese, a Kugel can be sweet or savory, maybe even a little bit of both. The other day, my eye caught some Greek egg noodles (hilopites or χυλοπίτες) idly hanging around in a kitchen canister and I swear the first thing I thought to make with them was Kugel.
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Gemista / Γεμιστά — Wild Rice Stuffed Peppers

Gemista / Γεμιστά — Wild Rice Stuffed Peppers

Gemista is a staple dish in many a Greek household. I make them pretty regularly and rarely deviate from the simple rice/tomato/herb stuffing such as the one I used here. I’ve also made them with a mushroom filling and you can of course make them with any variation of stuffing your heart (or stomach rather) desires. When tomatoes are in season, of course, I love filling big juicy beefsteaks alongside plump red and green bell peppers.
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Insalata di Baccalà / Μπακαλιαρος Σαλάτα / Salt Cod Salad and Christmas Eve Traditions

Insalata di Baccalà / Μπακαλιαρος Σαλάτα / Salt Cod Salad and Christmas Eve Traditions

For my family here in New York, Christmas Eve is always spent at my aunt & uncle’s home as my aunt has hosted the holiday every year for 30+ years in honor of my uncle’s nameday. The food we indulge in is usually a mix of typical Greek dishes as well as some Greek-American favorites: baked ham, pork/chicken “kabobs” with peppers and onions baked in a light tomato sauce, roast beef, pastitsio, roasted potatoes, taramosalata, tzatziki, spanakopita, tyropita and all the typical Greek Christmas sweets including kourambiedes, melomakarona and
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Thanksgiving Ideas

Thanksgiving Ideas

Are you hosting Thanksgiving this year? I am and I’ve been planning what to make for weeks. Along with the usual suspects of turkey and the traditional Greek rice stuffing, I’m hoping to bring a couple of new flavors to our holiday table with a side dish of Creamed Onions and another of  Sauteed Kale and Mushrooms. Have you decided exactly what you’ll be serving? Are you sticking with tradition or cooking up something new?
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Arugula, Baby Spinach, Cherry Tomato, Gorgonzola Salad with Cretan Rusk Croutons

Arugula, Baby Spinach, Cherry Tomato, Gorgonzola Salad with Cretan Rusk Croutons

Sometimes the best recipes are those you throw together without much thought; with little effort; but with utterly delicious results. Those recipes you enjoy regularly but think maybe they’re too simple, too humble to share with others. For instance, this stand-by salad was my lunch today:
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Greek Kaseri Cheese Pie — Κασερόπιτα

Greek Kaseri Cheese Pie — Κασερόπιτα

I love tyropita (Greek cheese pie) no matter what type. All that cheesy, gooey goodness tucked away in flaky phyllo gets me every time. And though there are a few well known tyropita basics in Greek cuisine, the possibilities are truly endless. There’s the classic Feta cheese tyropita; then there is the “cut a few corners and still get a delicious tyropita“; and there is even the “throw anything you’d like in,” i.e. artichokes to get an Agginarotyropita instead.

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