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Greek Wine & Seafood Pairing​

5/30/2022

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From Grape to Glass

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​From its northern regions to its southern islands, Greece has been producing wine for thousands of years, and the result is literally the delicious fruits of their labor. Each wine-producing area throughout the country is diverse when it comes to prime winemaking soil and microclimate. The fresh Aegean breezes, warm sun and rich volcanic soil of Santorini…the mountain-lake terrain of Velvento with its clay sand, argillaceous clay and limestone…Drama’s dry climate and alkaline clay…the low-plain region of Attica with its gentle winds, low humidity, non-existent frosts, and the brightest sunlight in Greece—these are just a few examples of what makes Greece a formidable contender, and winner, of numerous awards and nods in the wine industry today.

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xinomavro grape variety
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savatiano grape variety
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moscofilero grape variety
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In our quest to find and recommend a couple of good wines to friends and followers, we discovered a number of amazing Greek wines that pair beautifully with every course. This week we’re seaside with entrées, recipe links, and bottles of white and red to complement each.
 
This sampling is sure to arouse your palate and entice you to set sail on your own exploration of what has become the hottest buzz!

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​Picture yourself sipping wine on a mountaintop in Olympus or at a seaside tavern overlooking the Aegean in Santorini—the ageri (breeze) caresses your face, the warm sun kisses your shoulders, you hear the crunch of the dry soil beneath your sandals, and as you look up you sense the majesty of the water surrounding you and you know that you are blessed. You muse that this must be how the ripening grapes in their vineyards must feel too! As you allow yourself to be swept away in this Hellenic utopia, let the following seafood entrées paired with the perfect glass (or bottle) of Greek wine take you even further in your quest for paradise. 
 
Below is a list of entrées, each followed by a full description their perfect pair. These wines are a natural choice with Greek food (but they also play well with other kinds of cuisines)!


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BONUS:
A Greek wine-lovers special offer awaits you at the end of this blog!


Greek Seafood Favs & Perfect Sips

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steamed crabs with mustard

SIMPLE CLASSICS

​​Kavouria me Moustarda
steamed crabs with mustard

​
  Tsipoures me Ladolemono
broiled or grilled porgy or sea-beam fish with olive oil-lemon sauce

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DRY WHITE

Domaine Skouras  Skouras Moscofilero (Μοσχοφίλερο)  2022  Peloponnese  $16.99
Gold Medals: Vintage 2020, Thessaloniki International Wine Competition 2021; ​Vintage 2017, Thessaloniki International Wine Competition 2018; Vintage 2015, AWC Vienna International Wine Challenge, 2016
 
Fermented in stainless steel vats. Skin contact for just 4 hours, no malolactic fermentation, and short aging over fine lees. Light white-yellow color. Intense aromas and flavors of white flowers and honeysuckle, rounded out with notes of rose petal and passion fruit. Its refreshing acidity leads to a long finish of orange rind with a hint of white pepper. Pairs well with all seafood, salads, and white meats.
​

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Domaine Sigalas  Assyrtiko Monemvasia (Ασύρτικο-Μονεμβασιά)  2021  Santorini  $27.95
 
Organic. Fermented in stainless steel vats. Light lemon color, this Assyrtiko (50%) and Monemvasia (50%) blend is refreshingly bright with a nose of citrus and tropical fruit with metallic notes. Mouth aromas of white peach, mango and notes of white flowers. Pairs well with all seafood and classic Greek recipes.

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fried smelts

GRILLED / FRIED

​Kalamaria Gemista sta Karvouna
grilled stuffed calamari

 
Marides Tiganites
fried smelts
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DRY WHITE
​(great with grilled or fried seafood)

​Domaine Papagiannakos  Savatiano (Sabbatiano) (Σαββα-τιανó) Old Vines  2022  Attica  $16.79
Gold Medal: Vintage 2019, Sommelier Wine Awards, 2020
 
Bright gold and clear in color, this wine is produced with the Savatiano grape and boasts a rich citrus aroma with flavors of peach, pear and vanilla, with medium acidity and a long zesty, fresh aftertaste. Pairs well with all Mediterranean dishes, especially seafood.

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stuffed mussels

STUFFED / HEARTY TOMATO

Mydia Gemista
stuffed mussels

 
Bakaliaro Plaki
salted cod with tomatoes and onions
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DRY RED
​(great with stuffed seafood or seafood in a tomato-based sauce)

Estate Voyatzi  Xinomavro (Ξινόμαυρο)  2019  Velvento (on the foothills of Pieria Mountains, by Lake Polyfytos)  $26.00
 
The local Velvento revival of Xinomavro owes its uniqueness to the distinct terrain of limestone soil, the nearby lake, as well as the use of new-, second- and third-use French and American oak barrels. The result is a strong bouquet with body, structure and richness, a very different version compared to Naoussa Xinomavro. With equally strong tannins, but milder acidity and a softer character than that of Naoussa, Voyatzis Xinomavro is a more modern approach to the variety.
 
Ruby red-garnet in color with a distinctive aromatic character of red fruits, mint, licorice, and herbs combines with alternating flavor impressions of plum, blackberry jam, tobacco, oak, and vanilla. Pairs well with meat, mushroom dishes, tomato sauce-based dishes, grilled meats, and cold cuts.
​
​I hope you enjoyed our Greek seafood-and-wine pairing. Join us next Monday for another food-and-wine segment.
 
If you have a different food you’d like to get a pairing for, leave us a comment below and we’ll get back to you with a wine match.
 
We consulted with experts Irene and Tony Gounaris, owners of Omega Wines & Spirits in Astoria, NY, who helped us pair today’s cutting-edge wines with our seafood options—a challenging task given the countless exceptional Greek wines available.
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SPECIAL OFFER!
Can’t find these wines in your area? No worries! Omega Wines & Spirits will ship within the United States and you can order by phone, 718-726-0056. Tell them Kukla’s Kouzina sent you and you’ll get 10 percent off your wine selections. To order online, enter the coupon code KUKLA.

Omega Wines & Spirits is located at 23-18 31st Street in Astoria, NY. Call for information on in-store special events and wine tastings. Stop by for a visit next time you're in the area and revel in their amazing selections—they'll be happy to recommend a wine for your next occasion! 

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​Our glass is lifted to all of you in a traditional Greek toast ~ Stin iyia sou! To your health!
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly


​Copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos
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Greek Wine & Meze Pairing​

5/23/2022

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Eat and Drink Like A Greek~OPA!

For decades wine culture as been oversaturated with French and Italian wines so it’s high time Greece took its well-deserved place among these titans.

​We live in a time where attention spans are short and everyone’s always looking for the next best thing.

​This time Greek wine actually IS the next—best—thing!
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​Greek wine is exploding for good reason. From its northern regions to its southern islands, Greece has been producing wine for thousands of years, so they know what they're doing. Each wine-producing area throughout the country is diverse when it comes to prime winemaking soil and microclimate. The fresh Aegean breezes, warm sun and rich volcanic soil of Santorini…the mountain-lake terrain of Velvento with its clay sand, argillaceous clay and limestone…Drama’s dry climate and alkaline clay…the low-plain region of Attica with its gentle winds, low humidity, non-existent frosts, and the brightest sunlight in Greece—these are just a few examples of what makes Greece a formidable contender, and winner, of numerous awards and nods in the wine industry today.
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assyrtiko grape variety
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agiorgitiko grape variety
Picturea typical Greek wine shelf at Omega Wines & Spirits in Astoria, NY
In our quest to find and recommend a couple of good wines to friends and followers, our research revealed many amazing Greek wines that are not just for entrées but for serving with various meze (appetizer) platters.

​For this week’s post we consulted with experts Irene and Tony Gounaris, owners of Omega Wines & Spirits in Astoria, NY, who helped us pair today’s cutting-edge wines with three of our Greek meze menu options (many of which can be found in our Meze and Spreads & Dips cookbooks)—a difficult task given the countless exceptional Greek wines available. Though not included in this post, keep in mind that spirits like ouzo are always great with meze.

​This sampling is sure to arouse your palate and entice you to set sail on your own exploration of what has become the hottest buzz!

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Picture yourself sipping wine on a mountaintop in Olympus or at a seaside tavern overlooking the Aegean in Santorini—the ageri (breeze) caresses your face, the warm sun kisses your shoulders, you hear the crunch of the dry soil beneath your sandals, and as you look up you sense the majesty of the sea surrounding you and you know that you are blessed. You muse that this must be how the ripening grapes in their vineyards must feel too! As you allow yourself to be swept away in this Hellenic utopia, let the following menus paired with the perfect glass (or bottle) of Greek wine take you even further in your quest for paradise. 
 
Each section below starts with a meze menu (from a cold platter, to hot, to a little bit of both), followed by a full description of the menu’s perfect wine pairing. These wines are a natural choice with Greek food (but they also play well with other kinds of cuisines)!


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BONUS:
A Greek wine-lovers special offer awaits you at the end of this blog!


A Little Meze, A Little Greek Wine

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MEZE 1
Cold Platter of Cheese & Dips

Feta, kasseri & Greek olives,
​grapes, figs (fresh or dried)

 
Hummus
 
Taramosalata
carp (fish) roe spread
 
Tzatziki
yogurt-cucumber sauce/dip
 
Melitzanosalata
eggplant-salad spread
 
Tyrokafteri
zesty feta dip
 
Zesti Aginarosalata
warm artichoke-salad spread
 
Recipes for all in our Spreads & Dips cookbook.
​

2 Pairing Options
STILL-DRY WHITE

Estate Pavlidis  Thema  Still-Dry White  2022  Drama  $18.99
​
This white has a distinct character composed of Sauvignon Blanc and Assyrtiko. Light yellow-green in color, with intense fruity aromas of exotic fruits and hints of citron and peach. It is a well-balanced wine with a richly-flavored mouth, fruity aftertaste, and crisp finish. Pairs well with appetizers, cheeses, fruit, salads, pasta with white sauce, white meats, and seafood

​

DRY ROSE

Nico Lazaridi  Rosé Nico Lazaridi  2022  Drama  $19.99
​
​Made with Grenache Rouge grapes. Bright rosé color with violet hues, and aromas of ripe red fruits and spice with a hint of rose. Crisp and lively with a delicious juicy, fruity flavor, yet light with a lingering aftertaste of caramel. Pairs well with cheeses, appetizers, and grilled summer dishes.

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MEZE 2
Hot Platter

Tyropitakia
mini cheese pies
 
Spanakopitakia
mini spinach pies


Saganaki
fried Greek cheese flambé with lemon

Recipes for Tyropitakia and Saganaki in our Meze cookbook.
​

RED

Domaine Costa Lazaridi  Oenodea Red (Οινωδία Ερυθρός)  2020  Drama  $10.99  (Gold Medal, Mundus Vini 2011, Germany)   

​A red blend of Cabernet Sauvignon (60%), Syrah (20%), and Agiorgitiko (20%) aged in a combination of new and old French oak barrels for 10 months. It has a lively red color and slight smoky character with aromas of cherries, raspberry, and plum dominating mature tannins. Its finish is laced with notes of oak and vanilla. Pairs well with creamy food, red meat, and rich sauces.


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MEZE 3
Hot & Cold Meat Platter

Keftedakia
mini herbed meatballs
 
Mbourekia
beef rolls
 
Dolmadakia Klimatofila
stuffed grape leaves with beef and rice
 
Charcuterie
 
Recipes for all in our Meze cookbook.

RED

Domaine Papagiannakos  Erythros (Ερυθρός)  2019  Attica  $16.99
​
A careful blend of the Nemea Agiorgitiko (70%) variety of grape along with a small measure of Cabernet Sauvignon (30%) ensures a full body and smoothness to this exceptional red wine. Gold and clear in color with a rich bouquet. Pairs well with cheeses and red meats.

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​LAGER NOD: Though our focus for this blog is not on beer, we will say that Mythos (Μύθος), a bright straw-colored lager import from Mythos Brewery in Thessaloniki, is the most popular beer in Greece and is widely distributed here in the States.

Mythos is crisp and slightly bitter, with a refreshing citrus taste that makes it a winner with meze, or a grilled main course, on a hot summer day!
​I hope you enjoyed our Greek wine and meze pairing. Join us next Monday when we’ll do entrée pairings!
 
If you have a different food you’d like to get a pairing for, leave us a comment below and we’ll get back to you with a wine match.
​
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SPECIAL OFFER!
Can’t find these wines in your area? No worries!
​Omega Wines & Spirits will ship within the United States and you can order by phone, 718-726-0056…just tell them Kukla’s Kouzina sent you and you’ll get 10 percent off your wine selections. 

Omega Wines & Spirits is located at 23-18 31st Street in Astoria, NY. Call for information on in-store special events and wine tastings. Stop by for a visit next time you're in the area and revel in their amazing selections—they'll be happy to recommend a wine for your next occasion! 
Picture
​Our glass is lifted to all of you in a traditional Greek toast ~ Stin iyia sou! To your health!
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly


​Copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos
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Kukla’s Kouzina: 9 and Stacked

5/2/2022

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The number 9 symbolizes compassion, kindness, and doing the greater good, so we’re taking all that warm and fuzzy and multiplying it in 9 layers of goodness. As we celebrate nine years filled with hundreds and hundreds of blogs, two cookbooks, and a fun cooking series, Flippin’ Greek! ™, we’re sharing one of our custom dessert recipes, Strawberry Mille-Fillo-Feuille (Greek Napoleon)—it’s our way of saying thank you for your follows, likes, comments, and views. It’s perfect for any special occasion, so step into our kouzina and lets bake up a 9-layer anniversary cake!
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​STRAWBERRY MILLE-FILLO-FEUILLE (Greek Napoleon)
This Greek version of the classic French Napoleon uses phyllo sheets (instead of puff pastry) that are coated with a butter-honey mixture and baked to crisp, flaky perfection. We then layered them with pastry cream, berries, and almond slices, while offering additional garnish options (see this week's photo on our Home page).
 
KOUZINA TIPS:
1. Defrost the phyllo in the refrigerator overnight and let stand at room temperature 1 hour before using (see our blog Fillo (phyllo)—Learn to work with it and bake beautifully for more tips).
3. The phyllo layers, pastry cream, and whipped cream can be prepped ahead of time, making assembly quick and easy when you’re ready to serve.
2. To stretch the servings, make these with two or three layers of phyllo stacks instead of four.
 
PREP TIME: 25 minutes, plus standing and chilling
BAKING TIME: 12 minutes
COOKING TIME: 10 minutes
MAKES: 4 pastries (or up to 6 if you make fewer phyllo layers)
 
PHYLLO LAYERS
1/4 cup butter or olive oil, plus more for brushing baking sheets
2 tablespoons thyme honey

8 sheets #5 or #4 (14-by-18-inch) phyllo dough, thawed, at room temperature
 
PASTRY CREAM
4 cups whole milk, divided
1 cup granulated sugar, divided
5 large egg yolks
6 tablespoons cornstarch
1/3 cup butter
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon pure almond extract
 
WHIPPED CREAM
3/4 cup heavy cream, chilled
3/4 teaspoon pure vanilla extract
1 teaspoon confectioners’ sugar
*
2 pints fresh berries (if using strawberries, hulled and sliced)
Confectioners’ sugar, for garnish (optional)
About 1/4 cup toasted almond slices, for garnish
Chocolate, melted, for drizzling (optional)
 
1. Make phyllo layers: Heat oven to 350°F and arrange 2 racks in center. Brush 2 large rimmed heavy-duty baking sheets with butter or olive oil or line with parchment paper. Heat butter/olive oil and honey together, stirring, just until honey has dissolved; set aside. Stack the phyllo sheets and, using a sharp knife, cut in half crosswise, then stack sheets. On work surface, brush 1 phyllo half-sheet with butter mixture. Layer another half-sheet on top and repeat brushing and layering to form a stack of 4 half-sheets, brushing the top layer with butter mixture. Repeat with the remaining half-sheets to form 3 more stacks. Cut each of the stacks into 4 equal-sized rectangles or triangles to make a total of 16 stacks. Transfer the stacks to the prepared baking sheets and bake 8 to 12 minutes, until golden brown. Let cool to room temperature, about 15 minutes. (Can be made ahead. Store in an airtight container at room temperature up to 2 days.)
 
2. Meanwhile, make pastry cream: In a large saucepan, combine 3 1/2 cups milk and 1/2 cup sugar. In a bowl, whisk together the egg yolks and the remaining 1/2 cup sugar. In a cup, stir together the remaining 1/2 cup milk and the cornstarch until completely dissolved, then whisk into the egg-yolk mixture until completely combined; set aside but whisk again to combine just before adding to milk mixture in step 3.
 
3. Bring the milk mixture in the saucepan to a boil over medium heat, about 5 minutes. Remove from heat. Immediately but gradually whisk in the egg-yolk mixture, whisking constantly. Return to medium heat and whisk constantly until thickened, about 2 minutes. Remove from heat and whisk in the butter until melted. Stir in the extracts. Transfer to a heatproof bowl and cover the surface of the custard with plastic wrap (this will keep a skin from forming on top). Let cool to room temperature, then refrigerate at least 2 hours or overnight.
 
4. Make whipped cream (for pastry cream): In a large bowl, beat the heavy cream to soft peaks. Beat in the vanilla extract and confectioners’ sugar just to stiff peaks. (Do not over-beat as the cream will then appear curdled and will resemble butter.) Cover and refrigerate until ready to use (up to 2 days).
 
5. Assemble: Remove the cream from the refrigerator and stir with a spatula until fluffy. Fold in the whipped cream until combined well.
 
6. Arrange 4 phyllo stacks on serving plates or a platter and, using a spatula, spread some of the pastry cream over each, then top with some of the berries. Repeat until you have 3 or 4 layers of phyllo, cream, and berries (if you do 3 layers, you'll have extra to make another pastry). Lightly dust with confectioners’ sugar, if desired. (If you have extra cream, spread the remaining cream over the top of each.) Top with almond slices and drizzle with melted chocolate, if desired. (Can be made up to 2 hours ahead. Refrigerate in an airtight container until ready to serve.)
 
Recipe copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com
 
Thanks for celebrating our website’s 9-Year Anniversary and for supporting us along the way. You’re an important part of our journey! I’ll be sharing more fun recipes in upcoming blogs, so check back to see what’s cooking at Kukla’s. For more about our Kukla’s Kouzina journey, visit our Coming Full Circle post. For photos of our foods, Kukla, us, and our next generation, visit our Gallery page.
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for celebrating with us and we’ll see you next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

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Copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek!™ / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos
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    about

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    This Greek cooking blog is a companion to our  cookbook series 
    KUKLA’S KOUZINA: 
    A Gourmet Journey~
    Greek Island Style, including Meze 
    ​
    (Appetizers & Petite Plates) and Spreads & Dips, on Amazon. Visit our BOOKS page for more info.


    It's a Greek cooking school in your own home. Here you'll learn about Greek-island foods and will find cooking techniques that will demystify what is sometimes considered a complicated cuisine, allowing you recreate the dishes of the gods in your own kitchen! ​

    visit & follow

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    olive oil kouzina

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       This exquisite olive oil produced by Mentis Estate is hand picked and carefully pressed by local artisans, creating a pure unblended oil that is aromatic and fruity with an acidity of less than 0.5%. 
       Mentis Estate is truly the finest olive oil we at Kukla's Kouzina have ever tasted and it's our first choice for serving with crusty bread, drizzling on salads, and finishing a dish. 

       Check out our blog Olive Oil~Branch to Bottle to see what makes Mentis Estate so special. Delicious (υπέροχος)!

    author  
    Kelly Salonica Staikopoulos

    Read all about Kelly, Kukla's Kouzina's blogger, and the rest of our team in our about page!


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    Seafood
    Sea Salt ~ Cook~Taste~Savor
    Sea Salt~Meze To Dessert Recipes
    Sea Salt ~ Natural & Flavored & Infused
    Shish Kabob
    Side Dishes
    Sideline
    Soups/Stews
    Souvlaki
    Super Bowl
    Super Game-Day ChicEats
    Sweets & Beverages
    Tailgate Fryers
    Taramosalata~Beyond Meze
    Tavernas & Restaurants Of Karpathos
    The Art Of Making Kourambiedes
    The Wedding Season~Karpathos Style
    Trending Edibles: Balsamic Glazes
    Trending Edibles: Crepes & Pita
    Trending Edibles: Liqueurs
    Trending Edibles: Sea Salt & Olive Oil
    Trending Edibles: Za’atar
    Valentine It Greek
    Valentine’s Day
    Valentine’s Day
    Valentine’s Day
    Vegetables
    Videos
    Village Cooking-horiatiko
    When Greek Meets Chocolate
    Whole Grains
    World Cup Greek Recipes
    World Cup Tailgating~Greece Scores The GOAL


    archives

    January 2025
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    December 2023
    August 2023
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    April 2023
    July 2022
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    April 2022
    March 2022
    January 2022
    November 2021
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    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
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    January 2020
    December 2019
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    January 2019
    November 2018
    October 2018
    September 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    October 2017
    January 2017
    June 2014
    April 2013


    foodie links
    Kontos Foods
    Sahadi's
    ​Mediterranean Foods

    Titan Foods
    'Anama Concept
    Recipiada
    Grubstreet
    Eater

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