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Πορτοκαλόπιτα (Orange Pie)

Πορτοκαλόπιτα (Orange Pie)

When I was in Greece this summer, my father-in-law phoned from work one morning to say that his co-worker had earlier described a Greek dessert he himself never heard of and he was wondering if even I had ever come across this sweet. It turns out I had never tasted or quite frankly even heard of it either but when I asked my husband’s aunt later in the day if she had, she quickly pulled out her journal of recipes and promptly began reciting the ingredients needed to make the citrus-flavored dessert, Πορτοκαλόπιτα (portokalopita: orange pie).
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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 Mavrodaphne Clafoutis

I’ve always wanted to make clafoutis but for some very, very odd reason haven’t. I’m not sure why … these little desserts are really quite simple and so versatile. A complement to any and all seasonal fruit, they are the perfect ending to a savory dinner or a sweet and simple addition to a friendly brunch. Cranberries, fresh or dried, embody (at least for me) the spirit of fall. They’re tart flavor and deep red hue just scream autumn. Simmered in wine and scented with cinnamon, they made the perfect base for these buttery clafoutis. The
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Butterflies, ladybugs, strawberries … Oh my!

Two weeks ago today my little princess celebrated her fifth birthday! At the risk of sounding oh-so-cliche, I cannot believe five years have passed already. She seems quite grown up for her age–and as I too was always much too mature for my own good, I see a lot of myself in her. One key difference, however, is that she is much more outgoing than her Mommy…and that’s a good thing. Aside from that she possesses much of the personality I do: she’s got my love of reading, my romanticism, my creativity, my stubbornness, my affinity for perfection, my
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Keik me Tahini kai Banana–Tahini and Banana Cake with Chocolate Chip Streusel

There’s something about a streusel topping that makes people feel all warm and fuzzy inside. It must be all that brown sugar and cinnamon. Add some walnuts and a handful of chocolate chips … now you’ve got a little piece of heaven in every bite. I made this cake last week and I couldn’t stop eating it. Not to toot my own horn or anything … but neither could my husband; or our children; not to mention my mom enjoyed it too; oh, and a friend who’d stopped by for a quick cup of coffee said it should be selling in a bakery. And do

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