#Authentic Greek Recipes

[rebellious-cook]

Greek Kalokairini Saltsa: Authentic Summer Vegetable Medley

Summer Sauce This is a medley of summer vegetables at their brightest. Chopped, seasoned, and left to slowly simmer in the pot until done. When it is done you have chunks of soft, flavorful, vegetables simmered to perfection in the ‘broth’ of the tomatoes. No water is added. No tomato paste. This does not have the weightiness or smoother texture of a tomato sauce which thickens. The liquid you…

[leoshouseofbagels]

🥯🍳🥓🧀Πρωινό που θα σου δώσει την απαραίτητη ενέργεια και σίγουρα θα σε κρατήσει χορτάτο μέχρι το μεσημέρι - Leo’s Bagel με τηγανητό αυγό και μπέικον. Πανεύκολο, με λίγα υλικά, πεντανόστιμο! A breakfast that will give you all the energy you need and will definitely keep you full until lunchtime - Leo's Bagel with fried eggs and bacon. Extremely simple, few ingredients, and very delicious🧢

☎️2106664160 📩info@houseofbagels.gr 📍www.leoshouseofbagels.com

[tkhuluq]

Greek Tzatziki Sauce: Unveiling the Art of Crafting a Cool and Creamy Dip

Delight your taste in a cooking trip with the irresistible Greek Tzatziki Sauce, an amazing as well as luscious dip that includes a ruptured of Mediterranean tastes to any kind of recipe. In this assist, we'll introduce the keys to developing the best Tzatziki Sauce that will certainly boost your eating experience to brand-new elevations. Sign up with us as we look into the art of crafting this delectable Greek joy.

Area 1: The Significance of Tzatziki Sauce

Start by recording the significance of Tzatziki Sauce - a timeless Greek condiment that strikes a unified stabilize in between tasty yogurt, freshening cucumber, as well as fragrant natural herbs. This functional sauce isn't simply a dip; it is a cooking work of art that enhances a selection of recipes, from smoked meats to fresh salads.

Area 2: Crucial Active ingredients

To start this gastronomic journey, collect premium active ingredients to make sure a genuine as well as fascinating Tzatziki experience. Beginning with thick Greek yogurt, crisp cucumbers, garlic, added virgin olive oil, fresh dill, as well as a touch of lemon juice. These parts function together to develop a symphony of tastes that dancing on your palate.

Area 3: Crafting the Best Appearance

Attaining the perfect appearance is important for an effective Tzatziki Sauce. Select stretched Greek yogurt to make sure a thick as well as luscious base. Grate the cucumbers as well as enable them to drain pipes unwanted dampness to stop a watery uniformity. This careful focus on information assures a dip that's both glamorous as well as velvety.

Area 4: Taste Mixture

Boost your Tzatziki Sauce by instilling it with durable tastes. Mince fresh garlic cloves for a poignant kick, carefully cut dill to include a ruptured of organic benefits, as well as drizzle added virgin olive oil for a smooth complete. The marital relationship of these components develops a delicious symphony that captivates the taste.

Area 5: The Best Pairings

Discover the adaptability of Tzatziki Sauce by uncovering its best pairings. Whether it is a spicy accompaniment for smoked kebabs, a revitalizing covering for gyros, or a fascinating dip for pita bread, Tzatziki Sauce includes a touch of Greek magic to every attack.

Area 6: Wellness Advantages

Emphasize the wellness advantages of Tzatziki Sauce, emphasizing its probiotic-rich yogurt base, cucumber's hydrating residential buildings, as well as the antioxidant-packed dill. Display exactly just how this apparently indulgent dip could additionally add to a well balanced as well as nourishing diet regimen.

Verdict:

Finally, understanding the art of crafting Greek Tzatziki Sauce is an improving cooking trip that includes an amazing as well as luscious touch in your eating experience. With its lively tastes as well as adaptability, this timeless Greek dip makes certain to come to be a staple in your cooking area. Boost your dishes as well as joy your detects with the captivating attraction of home made Tzatziki Sauce.

Tags : Greek Tzatziki Sauce, Homemade Tzatziki Recipe, Creamy Greek Dip, Mediterranean Flavors

[mikekgreen]

Traditional Greek Gyros You Can Make at Home

Try our traditional Greek Gyros Recipe with delicious beef, flavorful chicken, savory lamb, and juicy turkey. It's like taking your taste buds on a trip to Greece! You will love these delicious gyros that you can make right in your own kitchen.

[captain-marble]

silly thought that i’ve been rotating at might write someday (although knowing me…)

anyways!

someone gets mad and pranks the justice league by releasing clips of their embarrassing moments on tower (nothing that could reveal identities but still embarrassing)

it’s stuff like marvel failing at cooking

batman being sleep deprived and trying to parent different league members (namely marvel)

flash running into walls and things (a lot)

superman being afraid of a shoe and litterally leaping into the air to get away from it. (it was green)

anyways everyone find this hillarious and the members are a lil mortified. But fawcett takes it into their own hands to give marvel food (litterally he has too much food to know what to do with) to the point he ends up like going around sharing it with the homeless kids and stuff

not only that but the league decide to take it into their own hands to teach marvel. cut to videos being released of marvel learning to cook with different leaguers

superman: marv can you pass me a rolling pin? so what you’ve got to do is-

marvel looking at a pot of utensils questioning…. before tentatively holding out a masher: ?

superman: (blinks)

supes probably teaches him how to make apple pie and talk about how if you don’t use the sugar you can use the pie crust to make savoury pies too and blah blah life hack. his parents probably mean he’s the worst offender for trying to shove food or recipes onto marvel

hal and barry prolly teach him how to make like single guy with a shitty job type grind shit that’s like carb loaded and you can just bulk make and store ands got everything you need (cuz they always busy as hell and ain’t rich or anything so don’t got the time or stuff to make tons of food) (it kinda looks like struggle food but yk it gets them through)

hal: so yeah you just dump everything in and if it starts to look radioactive then you know it’s cooked-

billy ‘orphan street rat will eat anything’ batson: damn bitch you live like this? /silly

diana teaches him a greek dish from her childhood that she thinks marvel would feel nostalgic for (i mean billy doesn’t but he remembers eating it in past lives and the thought diana put into it really comforts him)

bruce either a) refuses to teach marvel anything as he himself cannot cook and won’t let the work know that (as all of these cooking videos have been being leaked to the internet who are EATING IT UP like it’s not just fawcett anymore everyone loves cap now becuase you can tell he’s just that authentic cuz his ass does not know these are being filmed) b) cannot cook so it ends up just being a hot mess c) they learn to make a new recipe together d) he has alfred teach him how to make something so he doesn’t embarrass himself e) he teaches marvel how to make struggle food that’s worse than hal and barry’s

marvel: aren’t you funded by a billionaire?

batman: hm

marvel: batman….damn bitch you live like this???????????

everyone just dogs on batman online for like banging bruce wayne (no one believes that the butts match :/ ) and yet still being ass at cooking, like bro is at nuclear levels of damn you live like this with his struggle food

anyways cap finds out about the cooking with cap vids and immediately gets all embarrassed that people know he sucks at cooking, fawcett lay off a little on giving him food now they know that the JL are helping him, but he regularly receives copies of old cook books and someone’s nans favourite recipe and stuff and he’s taking home enough food from the JL to actually eat well and is therefore a lot happier and so the JL are like wow marv really likes cooking, and so at least like once a week (usually more) someone (or sometimes just he will) will cook with him and he’ll take home the left overs (if people eat any otherwise he just takes it all himself (despite him frantically offering the food out to people cuz he feels bad for taking so much))

years later when the identity reveal happens they’re like wow??? this makes so much sense???? i’m so glad we’ve been inadvertently feeding the homeless child??? yippee for him not starving and being more healthy that he would’ve been????

but yeah it’s so silly and i think billy would actually love having the chance to eat foods he’s never had before, especially where he spent so long on the streets that he kinda was forced to like ration and buy cheap food, so like he’s being treated by trying new foods and risking not liking it and stuff

but yeah i just think cap cooking and baking is neat teehee

[killercooksblog]

An email has been sent in relation to the brownie challenge. Inside is a link to a video.

Baking Mama: KillerCook Baking Challenge!

Hey It's me! Mama Sheath! I'm here today with IRL Blorbo (depicted as Kaku as per his request to keep his image off the internet). Today we are participating in Killer's Secret Brownie Baking Challenge! For those who don't know the rules, the challenge is to make brownies with a secret ingredient—not THAT kind of ingredient—and describe them for others to guess what your secret ingredient is.

I'll be honest, I went SUPER unconventional for these with a lot of the ingredients, but the one in particular I will not mention is the aim. My inspiration came from my nephew being a fussy eater, and things that can be done to make even desserts more healthy while still being delicious!

So for the process of this recipe, some items got blended together to make it easier to combine, mostly all of the wet ingredients. Chocolate chips were added and blended as well. I was not surprised by the color given the secret ingredient. IRL Blorbo wasn't either, but he expected it to be darker.

I used greek yogurt, maple syrup and honey (I ran out of maple syrup and needed it to be a little sweeter and straight sugar would have been too much), vanilla bean paste, eggs, and the secret ingredient.

Once it was mixed in with the dry ingredients, though, most of the color went to what you would expect brownies to be.

The dry ingredients included oat flour, cocoa powder, Semi sweet chocolate chips, baking powder and a little salt. Everything was then poured into some baking pans and baked 350°F for 40 minutes.

YAY! IT'S READY!

I was was not all that surprised with how dense and moist they came out, and they are very much on the rich side. The texture is almost a cross between a souffle and a brownie. I was surprised there was no earthiness to it, and it just tastes like the most decedent brownie you've ever had in your life!

So of course I made ice cream to go with it.

May or may not still be in a food coma.

When I asked IRL Blorbo his thoughts, he was not helpful as he answered with full cheeks: "Tastes like brownie." I then asked him what the texture was like, and he answered, again, with "Brownie"

It's a damn good thing he's cute, because he was NO HELP!

I do feel once baked, the color was a little almost purpley looking, which surprised me, and it really does just taste like brownie, so I can't be that mad at IRL Blorbo.

Well with that, I wish you luck on guessing my ingredient. I will leave a hint as I play myself out!

"Shout Your Lungs Out" (Will redirect to Spotify)

Thank you to Mama and Kaku for the submission. Loved the detail for plating, and your story! I was stumped on this one for DAYS. My final guess, is BEETS. If that's the case, I'm simply amazed at how you took so many routes to make a truly authentic, and overall healthier, dessert for your nephew!

Also, is your blorbo just Kid? Because he is just as unhelpful!! jkjk...but also 🔪 as a warning

@yamiyamiart for the Gordon Ramsay slay

[posttexasstressdisorder]

Celebrating July 4th in Strange Times, Pt 1

I'm still recovering from the literal assault of a week we all just went through. And it's only Wednesday. Time to UNHOOK AND COOK.

I'm not thinkin' too clearly, but like i've often said here on this hellsite (meh): when in doubt, BAKE. And COOK.

I had no idea just why, but my old friend/landlord back in Austin came to mind yesterday, and as a result, this felafel recipe. His grandmother was Lebanese. His grandfather was Italian. And then my old friend who is second-generation Armenian immigrant came to mind, as well.

This felafel recipe is "authentic", and pretty basic to people who know, but to this heavily-breaded and chicken-fried Texas boy, it was a revelation.

Final confirmation the boy knows his felafel came from Chef roomie yesterday that they were, indeed, beatiful and tasty, with the homemade tzatziki as dunkin' sauce.

So this occupied me yesterday, still over a dozen felafel balls left, and lots of tzatziki, and it hit me to celebrate in my own way by making an "All American" dinner that is a blend of food friends have all enjoyed in dinners past.

We'll have those heated, along with more dipping sauce, beside a batch of my oven-baked Italian meatballs, and oven-barbecued chicken thighs, with homemade barbecue sauce (goes great on the meatballs as well!), and my version of potato salad.

As far as dessert, I started today by making a batch of super-vanilla no-churn ice cream in the hottest part of the afternoon. Thought that might cause problems, but it's already setting, so that's good. I am also gonna make a coffee-chocolate sauce to go on top, along with a dollop of the red raspberry freezer jam I made last week.

OK: First things first,

Felafel Recipe

2 cups (dry measure) dried garbanzo beans

4 cups cold water

1 bunch parsley

5-6+ cloves garlic

1 large onion

2 tablespoons of cumin

1 heaping tablespoon of baking powder

3 tablespoons of flour

1 teaspoon salt

Pepper to taste

Put dried garbanzos and water in a medium-small bowl or 4-cup liquid measure pyrex cup. Cover and put in fridge at least over night. They will expand! Leave them for 24-36 hours, until they have at least doubled in volume.

After they have soaked, drain and put in food processor bowl, with regular blade. Put the rest of the ingredients in on top of the garbanzos. Chop the parsley in half first, spread the dried ingredients evenly.

Put the cover on and process, pulse at first, until you see the desired color and texture start to happen. Stop and scrape, then turn on and leave on until you get a grainy texture and STOP.

Transfer to another bowl, cover and refrigerate until you're ready to fry.

Tzatziki Recipe:

1 cup sour cream (or Greek Yogurt)

1 cucumber

Salt/Pepper

Use the large grates on a cheese grater, grate the cucumber into a small bowl. Sprinkle liberally with about a teaspoon of salt. Mash it around, until you see the green liquid start for form. Take and strain, mashing the rest of the water and salt out. Mix with the sour cream and chill.

Fry the felafel into small (1 to 1 1/2") balls, using a teaspoon to help you form the balls. Drop them one at a time into the "chicken-frying hot" fat of your choice. Fry until a dark-golden brown. Serve with the Tzatziki as a dip. The felafel balls freeze and re-heat well.

I'll post the rest of it as it happens tomorrow. I think i've posted the ice-cream recipe before, this time basic vanilla, thus the coffee-chocolate sauce and raspberry jam.

[laninaconansiedad]

Blog 3 | Baking With Anxiety | Progress

Peaches & The Anxiety of Disappointment

Have you ever wondered what peach cobbler and pound cake might taste like when combined? No. Well, either way, I have found the perfect recipe that fuses these beauties together. Imagine a soft velvety pillow of cinnamon and vanilla topped with sweet caramelized peaches. It tastes as amazing as it sounds.

I decided to kick off this series with a recipe I recently made for my brother after he kept begging me to make him a peach cobbler. Being the generous sister that I am, I ignored his request to make an authentic peach cobbler and made this recipe instead. Thankfully, he thought it great enough to eat half of it on his own.

So, sit down, relax, and read my journey to recreate this recipe again!

-Spoiler Alert: I almost burnt down my house-

I want to start this by being completely honest. Everything that usually goes smoothly during my baking process went wrong for some reason. The last time I made the cake, it was smooth sailing, and no incident occurred. This time it was as if I had made the baking gods angry that I didn't sacrifice a cupcake in their honor beforehand.

Look at me. I was so excited that I even took the time to set up my baking ingredients for a picture. Not knowing the chaos that was going to ensue once I started.

The first step the recipe requires you to do is to peel and slice the peaches. Simple, but once I began to peel them, I faced my first dilemma: the peaches weren't ripe. A disaster! I started to freak out because I only had two peaches and that's the exact number you need for the recipe. Amid panic, I resolved that once it was baked the peaches would cook down and absorb the flavor. Fortunately, my hypothesis was correct. And like the soldier I am, I continued and placed the sliced peaches covered with golden brown sugar and melted butter in the bottom of the pan.

I set the peaches aside and started on the pound cake. I placed two sticks of room-temperature butter into my mixer and beat it until it was soft and airy. Then, I added the eggs one at a time, ensuring that each was incorporated before adding the next. Now, at this point, your batter should look fluffy and light because of the air that is incorporated when the whipped butter combines with the eggs. Unfortunately for me, this was not my case. The eggs were stubborn and decided to not mingle with the butter. Instead, they wanted to be different and be too cool, literally. The eggs were not at room temperature, which caused the issue to arise. (Tip #1: make sure that both the butter and eggs are at room temperature when the recipe requires it. Usually, cupcakes, cookies, muffins, or cakes require this. Pastries such as croissants or pie crusts require cold ingredients.) Realizing my issue was temperature, I took the bowl off my stand mixer, did what any normal person would do, and hugged the bowl. I promise I'm not an insane person who finds love in inanimate objects. Although it does look a little weird if you were to walk into the kitchen and see me basically slow dancing with a bowl. My body temperature just allows the mixture to come back to room temperature, therefore allowing the eggs to whip into the eggs.

After this small setback, I added the rest of the ingredients (greek yogurt, vanilla extract, sugar, baking powder, and flour). When the batter was complete, I added half the batter to the baking pan, adding a layer of cinnamon and sugar before adding the rest on top. Then I placed the cake in the oven, which had been preheated to 350 degrees Fahrenheit, for around 55 minutes to an hour.

Now comes the fun part! The anxiety-inducing act of waiting. Once your baked good enters the oven, you enter a limbo of either complete happiness or utter disappointment. Usually, I don't become too nervous during this time, but after the series of incidents that occurred during the baking process, I was filled with fear. Fear that my first baked good that I presented to you guys was going to be a horrible failure. I noticed that all this fear and anxiety that was building up in me was due to being afraid of being a disappointment. I slightly touched on this topic in my last post, but I forgot how prevalent this fear was in my daily life. I tend to overdo or go above and beyond in certain aspects, not because it's beneficial to me, but because it can possibly cancel out someone, even if I don't know them, being disappointed in me. This anxiety seemed to call the shots when it came to my decision-making. When faced with a decision, I tend to think about how it will affect every single person rather than how it affects me. It's a constant fear that I tend to make worse by adding arduous tasks to my busy schedule and hoping that I won't fail at any single one of them.

As I was having this little existential crisis, I noticed a light coming from my oven. I ran over in a panic and noticed that some of the syrup created by the brown sugar and peach had seeped out of my pan and created a fire at the bottom of my oven (Tip #2: Always wrap the bottom of your springform pan with tin foil, even if you think it is not necessary. It is.). I put out the fire and cleaned as much syrup from the bottom as I could. Sweating from the heat radiating off the oven, I closed it back up and let the cake finish baking.

When the timer went off to remind me to check on the cake, I went over and stuck a knife straight through the center of it to see whether it was baked through. After an hour of baking, the knife came out clean, a sign that indicated it was ready to come out.

Here we are, the results that you all have been anxiously waiting for.

It actually turned out great! I cut the cake into four sections and gave it away to some friends and my mom's coworkers. I'm not sure if they were just being nice, but they loved it! The peaches caramelized perfectly and infused the cake with it's syrup, which made the cake soft and moist. The vanilla, cinnamon, and peaches all balanced out to create a delectable cake that also smelled incredible.

I bake to calm my stress. I say it so much that someone asked me "What stressed you out this week," when I brought them brownies recently. It probably sounded like this cake made me burn out, but it actually taught me how to handle disappointment. Specifically, how to handle the anxiety of disappointing someone when I fail. I came to a simple conclusion: I am going to fail someday. I'm not being pessimistic, just realistic. I need to be ok with the fact that failure is going to hit me one day. Will it drag me by the hair through the gutter until I don't recognize myself, yes. But it will teach me a great deal that I will never learn without it. Disappointment sucks, but it's how I pick myself up after that matters. Like, those annoying unripe peaches did at the beginning. Utter disappointments, but they worked with what they had to turn into a delicious treat.

Thank you for reading! Stayed tuned to watch me tackle my next stress bake; the amazingly tedious croissant that my professor Dr. Daniels promised would not be that difficult.

A picture of my mother trying the cake.

If you want to try this recipe, which you totally should, I placed the link below!

[tamamoland]

my gf likes to make fun of me for liking jack in the box tacos (fair, deserved) and I also semi-recently exposed her to my bootleg gyro recipe which is as follows:

1 pound of ground beef

1 pound of ground lamb

2 packets of fajita seasoning mix (because most of the ingredients seemed to be the same as what goes into gyros. u know)

tzatziki dressing (i couldn't find any other kind of tzatziki)

provolone slices (crumbled feta kept falling out and I had these on hand more often)

jasmine rice

pita bread (it advertises itself as being greek, which I like to pretend makes this more authentic. it does not. but i like to pretend)

that's the whole recipe because I think it's fairly obvious what's going into the creation of this insult to every soul living in the mediterranean

[schumigrace]

violet and zinnia 💜💗

violet - do you like to cook or bake? if so, what is it that you like to make?

I do really enjoy it I just very rarely have the energy to, so if I'm cooking anything properly it'll be on a weekend. I love baking things like banana breads and lemon cakes, my favourite meals to cook are typically family recipes (my dad taught me how to make authentic Greek moussaka and its my favourite dish in the world but I rarely make it because it takes time lol. give me beans on toast)

Although I'm not sure it counts as cooking or baking, I do love making homemade kimchi and/or sauerkraut lol

zinnia - would you say you think more with your head or with your heart?

overall, with my heart, most of the big life decisions I've made have come from the heart for sure. Although I feel like as time goes on I've learnt to think more with my head, idk if that has to do with getting used to corporate life or something

unless it's something like going to roc or monaco last minute. those are heart decisions. lol

[rebellious-cook]

Refreshing Greek Watermelon with Feta and Mint

There is nothing more delightful than the sweetest, crispest, juiciest watermelon – especially during the hottest of the summer days. In Greece, it has evolved into a wonderful ‘salad’ ! Contemporary greek cuisine has taken the traditional european fruit & cheese and has elevated it into a refreshing, hydrating, nourishing indulgence. The sweetness of the watermelon and the saltiness of the…

[veronicasanders]

Do you have a favorite meal someone's made for you? what foods remind you of home or of someone?, what do you like to eat when they feel like shit (emotionally or actually sick)?

YAAAAAS I’m so psyched for this question, I love it!! 💖

So, my mom grew up in a family of 7, and she was the 2nd oldest. Both of my grandparents worked long hours and so her oldest sister started cooking super young, and my mom started cleaning. Because of this very early division of labor, my mom was never really into cooking, but my aunt…oh my god. 

Going to her house is incredible, because she always cooks absolutely amazing meals that are full of seasonal fresh veggies, often from her own garden. But even better, I lived with her and my uncle for about a year when I was interning (ie not getting paid) and let me tell you…I ate like fucking ROYALTY during that year. Plus, I got to be her sous chef when I was home and I learned an infinite amount of helpful things. I think honestly, the best part was getting home after a 10-14 hours day and hour commute and ALWAYS finding a fridge full of delicious, healthy food. Like, all I had to do was heat it up. It was often some kind of frittata, some amazing homemade pesto with fresh pasta, or stir-fry. 

She’s the one who makes coleslaw a lot, btw, and here’s the basic method: 

Always start with at least 2 kinds of cabbage - one green and one purple, cut thinly on a mandolin. Usually at least a few other cruciferous veggies too, like Brussels sprouts, broccoli, kale, etc, also cut small.

Add some other crunchy veggies: shredded or matchstick-cut carrots, radishes,  celery, jicama, beets, whatever you’ve got.

Add little oil/fat

Add whatever vinegar or acid goes with the rest of the meal (IE balsamic, red wine, apple cider, or rice vinegar, harissa, or lemon/lime juice, even hot sauce)

Optional: If you want a creamy coleslaw, add a spoonful or two of Greek yogurt

Season LIBERALLY, with whatever spices or fresh herbs go with the meal. Always include salt, pepper, a little chili powder, and garlic & onion powders, but everything is optional.

STIR AGGRESSIVELY UNTIL THE LIQUIDS AND SPICES HAVE EMULSIFIED AND COATED THE VEGGIES. TASTE AS YOU GO AND ADD SEASONING IF NECESSARY.

(Examples: an Italian meal might mean: olive oil, balsamic vinegar, lemon juice, fresh basil, fresh parsley, fresh minced garlic, a few spoonfuls of pesto, dried oregano or rosemary, etc. A stir-fry might get peanut oil, rice vinegar, soy sauce, fresh Thai basil, green onions, cilantro/coriander leaves, star anise, cloves, etc. Mexican food might get lime juice, fresh cilantro, cumin, cayenne, ancho, chipotle, hot sauce or Tajin.)

Also optional: add-ins like tomatoes, olives, peppers, artichoke hearts, capers, cucumbers: things that are juicy or more delicate. They get mixed in now, more gently.

Finish by sprinkling something crunchy on top: toasted nuts or seeds, croutons, fried noodles. Et voila. Auntie Em’s Coleslaw.

(Which stores brilliantly, btw, because the flavors only get better as they all marinate together and because the base is hearty and crunch things, it doesn’t get soggy and gross like most leftover salad.)

Well...that turned into a full recipe, lol. ANYWAY...

Other favorite meals that people have made me, which always make me think of them:

This layered enchilada-inspired dish that my friend’s mom used to make all the time was my absolute favorite and I have a full recipe for that too. It doesn’t claim to be authentically Mexican; it’s like a California/vegetarian version of the classic Tex Mex dish called “Burrito Pie,” but it is SO fucking good and satisfying and the kind of thing you can eat all year round because it’s both warm and filling but also full of fresh veggies and easily can be eaten with a big salad (or Auntie Em’s Coleslaw) for a lighter meal in hot weather.

Also my grandmother used to make truly outstanding oven-baked mac and cheese. 

My friend's grandmother added a vegetarian tamale to their holiday tradition just because I used to help and I didn't eat the meat ones. (Roasted poblanos with crema, Oaxaca, and Cotija btw, absolutely fucking outstanding.)

What reminds me of home, is generally just the foods that my family makes or that we ate together. My brother makes the best mashed potatoes in the world. My mom makes lentil soup that I’m always in the mood for 24/7, and these dark chocolate/peanut butter/coconut cookie bars that are to die for. My dad loves to grill, so perfectly grilled salmon or corn or eggplant/zucchini remind me of him. My other grandparents always took me to Jewish delis, so whenever I have a tuna melt or kosher pickles, I think of them.

When I feel like shit, I want a big bowl of something warm and comforting, which is incidentally most of the foods listed above. Something starchy and cheesy and warm. Mostly soups and stews with potatoes, pasta, rice or dumplings in it. Stuff I can eat with a spoon, curled up in front of the TV. One of my favorites is roasted pepper and tomato soup with a grilled cheese sandwich. If I’m actually physically sick, I usually crave things that are kind of bland and starchy like pastina/pastellina or polenta with a little butter on it. 

I could talk about this all day so I'm just gonna shut up now. LOL

[realgreekrecipes]

Authentic Greek Lemon Potatoes (soft + mellow)

Authentic Greek Lemon Potatoes (soft + mellow)

These Lemony Greek Potato Wedges are Patates Kydonates. Kydonates = Wedges (and I’m sure you’ve guessed that patates means potatoes). And this is the authentic Greek lemon potatoes recipe. They are soft and mellow with lots of oregano, lemon, and olive oil. Don’t ask me why, but when it comes to Greek potatoes they are almost always cooked until they get very mellowy and soft not roasted and…

[goinsidesicil]

Discover Authentic Sicilian Products: A Taste of Tradition from Sicily

Sicily, the largest island in the Mediterranean, is renowned for its rich culture, vibrant history, and, of course, its mouthwatering cuisine. Authentic Sicilian Products The unique flavors of Sicilian food and drink are deeply rooted in centuries-old traditions and a fusion of influences from Greek, Arab, Spanish, and Norman cultures. For those looking to experience the true essence of Sicily from anywhere in the world, authentic Sicilian products offer a gateway to savoring the island's extraordinary culinary heritage. This is where Go Inside Sicily steps in, providing a curated selection of the best Sicilian delicacies for online shoppers.

The Allure of Sicilian Cuisine

Sicilian cuisine stands out for its emphasis on fresh, local ingredients and bold flavors. It’s no surprise that Sicilian products are sought after by food enthusiasts globally. From the famous pistachios of Bronte to the sun-ripened tomatoes and olives grown on the island, every product tells a story of Sicily’s fertile land and favorable climate. The island’s geographic location has blessed it with a variety of high-quality produce, making it a top destination for gourmet foods.

What Makes Sicilian Products Unique?

Authentic Recipes: Many Sicilian products are made using traditional recipes that have been passed down through generations. Whether it’s a jar of homemade caponata or a bottle of extra virgin olive oil, you’re tasting history in every bite.

Quality Ingredients: Sicily’s rich soil and mild climate contribute to the production of top-quality ingredients. Citrus fruits, almonds, and herbs grow abundantly, adding a distinct flavor profile to everything from confections to sauces.

Sustainable Practices: Sicilian producers often use sustainable agricultural practices, which respect the environment and ensure that the land continues to yield its bounty for future generations.

Exploring Go Inside Sicily’s Selection

Go Inside Sicily brings the vibrant taste of Sicily right to your doorstep, offering a variety of products that embody the island’s culinary identity. Here are some categories to explore:

Olive Oils and Vinegars: Enjoy the robust and peppery taste of cold-pressed olive oils made from handpicked olives, or try an aged balsamic vinegar that enhances any dish with its rich, tangy sweetness.

Pasta and Sauces: Indulge in the flavors of artisanal pasta and traditional Sicilian sauces, such as Pesto alla Trapanese or Caponata, that turn any meal into a feast.

Sweets and Confections: Satisfy your sweet tooth with authentic Sicilian cannoli shells, almond cookies, or pistachio cream spreads. Each confection is made using high-quality ingredients, ensuring an unparalleled taste experience.

Wine and Liqueurs: Sicily is home to some of Italy’s oldest wine regions. Sample a range of robust reds and refreshing whites, or enjoy a sip of Limoncello made from the island’s famed lemons.

Bringing Sicily to Your Home

With Go Inside Sicily, shopping for authentic Sicilian products has never been easier. The website provides detailed product descriptions, origin information, and even recipe suggestions to help you recreate classic Sicilian dishes at home. By choosing to buy from Go Inside Sicily, you’re not only getting premium products but also supporting local Sicilian producers who are dedicated to preserving the island’s culinary legacy.

Final Thoughts

Whether you’re a seasoned cook, a food enthusiast, or someone with a passion for Mediterranean cuisine, authentic Sicilian products offer a delightful journey through the flavors of Sicily. From vibrant oils and sun-dried tomatoes to decadent pastries and wines, each product is crafted with love and a deep respect for tradition. Authentic Sicilian Products Explore the full range at Go Inside Sicily and bring a taste of Sicily to your home today.

[we-the-chefs]

Home Made Cuisine Near Me: Satisfy Your Cravings with Delicious Homestyle Meals

Why Choose Home Made Food?

When you opt for home made food near by me, you’re choosing more than just a meal — you’re embracing the love and care that goes into each dish. Unlike mass-produced food, homemade meals are often crafted with fresh, locally sourced ingredients, ensuring both flavor and nutrition. Whether you’re craving comfort food from your childhood or want to explore new dishes, homestyle cooking brings a sense of warmth that’s hard to find elsewhere.

Healthier Options Many homemade meals are prepared with healthier ingredients, avoiding preservatives, artificial flavors, and excess salt or sugar that are commonly found in processed food. This makes home made food near by me not only tastier but also a healthier choice for those who want to maintain a balanced diet.

Authentic Taste Nothing beats the taste of a meal cooked with love and patience. When you order home made food near by me, you get to enjoy the authenticity of flavors that have been perfected over time. Whether it’s a regional specialty or a comforting bowl of soup, every bite tells a story of tradition and family heritage.

Support Local Chefs Opting for home made food near by me helps support local home chefs who are passionate about sharing their culinary skills. These talented individuals often specialize in traditional recipes that have been passed down for generations, giving you a chance to experience the true essence of their culture and cooking style.

Discover the Best Home Made Food Near You

Whether you’re searching for a traditional Indian meal, a healthy Mediterranean spread, or a comforting Italian pasta dish, there’s no shortage of delicious options when it comes to home made food near by me. Here are some ways you can easily find and enjoy homemade cuisine in your area:

Online Food Delivery Platforms Many food delivery platforms now offer options to order from home cooks who prepare authentic home made food near by me. With just a few taps, you can have a fresh, hot meal delivered right to your door. These platforms often feature user reviews and ratings, making it easy to find the best homemade cuisine nearby.

Local Farmers’ Markets Farmers’ markets are not only great for fresh produce, but they also often have local home chefs selling ready-to-eat meals. You can find everything from homemade pies to gourmet meals that satisfy your cravings for home made food near by me.

Social Media Groups Many communities have social media groups where home chefs advertise their delicious offerings. These groups are a great way to discover home made food near by me and support local talent.

Top Home Made Cuisine Picks Near You

If you’re unsure where to start your journey into the world of home made food near by me, here are some popular meal types that are sure to hit the spot:

Indian Curries and Biryani — Rich, flavorful, and aromatic, homemade Indian meals offer a taste of authentic spices and cooking techniques. You can often find local chefs who specialize in dishes like butter chicken, dal makhani, and a variety of biryanis.

Mediterranean Salads and Wraps — If you’re in the mood for something lighter yet still delicious, homemade Mediterranean meals like hummus wraps, falafel, or Greek salads are packed with fresh ingredients and bold flavors.

Homemade Pasta and Pizzas — Italian cuisine, especially when made at home, brings an unparalleled level of comfort. Freshly made pasta, flavorful sauces, and hand-tossed pizzas are popular among those searching for home made food near by me.

Regional Delicacies — Depending on your location, you can find home chefs who specialize in local or regional delicacies. From South Indian dosas to Bengali fish curries, the variety of home made food near by me is endless.

Final Thoughts: Rediscover the Joy of Home Made Food

In a world where convenience often comes at the cost of quality, home made food near by me offers a refreshing alternative. With wholesome ingredients, authentic flavors, and the love of home chefs, you can satisfy your cravings without compromising on nutrition or taste. So, the next time you’re hungry, skip the fast food and indulge in the