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Serious Entertaining: Take Me To The Taverna
Tavernas are one of the great Greek traditions. They're the place to go to have a beer, to watch a soccer game, or to catch up with friends. They're also the perfect place to go for simple, delicious, and unfussy food. Check out this menu of some of my favorite taverna dishes: dips served with hot fluffy pita bread, a large bowl of vegetable-laden horiatiki, and a whole branzino, stuffed with herbs and baked in a salt crust.Serious Entertaining: Greek Easter
Easter is a big deal in Greece. The rituals and celebrations start on Good Friday (the Epitaphio), continue to Holy Saturday (Megalo Savato), and culminate in a lamb roasting, wine drinking, Lenten fast breaking party on Easter Sunday. Greek Easter feasts often take days to prepare and hours to eat. Not to worry—you can still make these traditional recipes even if you don't have the proper equipment to roast a whole lamb on a spit.Serious Heat: What the Heck Is a Trigona?
So what the heck is a trigona? I certainly didn't know before meeting Greg. It's sweet or savory goodness wrapped in phyllo dough, fashioned into a triangle shape. Greg channeled his Greek roots for this recipe, especially since the baked phyllo shell would stay crispy for hours, an absolute must when in a competition cookoff.Spice Hunting: Mahlab
Here's another one of those spices that makes you wonder how people got the idea to eat it. Mahlab is a powder made from the seeds of the St. Lucy's cherry, found in different parts of the Mediterranean, that requires drying and cracking open rock-hard cherry pits. But if you've ever had a dessert made with whole roasted cherries, where the pit imparts an inimitable depth of flavor, it's easy to see why people go through the trouble.Serious Salad: I Never Made (Greek) Salad For My (Greek) Father
Even people who never quite made it through the Odyssey in grade school swear they know what a Greek salad looks like. Spinach, hunks of onion, kalamata olives, haphazardly cut tomatoes, and of course, the ubiquitous chunks of feta. Go to Greece, and you will receive something different when you order a salad in a restaurant.The Food Lab: Homemade Greek-American Lamb Gyros
One of my earliest memories as a New York kid in the 1980s was when the Greek-owned pizza shop down the street first put up a poster featuring an attractive woman eating a Kronos-brand gyros sandwich. I couldn't get the image out of my head. Since then, I've been fortunate enough to have the opportunity to rigorously sample both women and gyros, and can safely say, it was the gyros that did it for me. Now, before I go any further, I want to clarify by saying that I'm not talking authentic Greek gyros here. I'm talking Greek-American gyros.Hot Dog of the Week: Cincinnati Cheese Coney
"The short, stubby franks are smaller than the bun to hold in the ridiculous amounts of chili, fresh onions, and finely shredded mild cheddar cheese." [Original artwork and photographs: Hawk Krall] Past Weeks' Dogs Pastrami DogDanish Hot Dog24th & Passyunk TruckTexas TommyPhilly Dirty Water DogChicago Dog You might think we just featured Coneys, but don't say that to anyone from Detroit, where mounds of cheese are as much of a "hot dog crime" as ketchup. As regional food guru Calvin Trillin famously said: "Anybody who doesn't think that the best hamburger place in the world is in his hometown is a sissy." And I'd say the same goes for hot dogs. Cheese Coneys are a unique piece of the Greek...Cook the Book: 'How to Roast a Lamb'
Sometimes it seems like no cuisine is as underappreciated as Greek cuisine. It's a food culture with a long and glorious history of fresh Mediterranean ingredients, but why has it been relegated to the ranks of soggy spanakopita and wilted Greek salads, heavy with greying black olives and stinky feta? Psilakis started in the front of the house, waiting tables in a T.G.I. Friday's. This cuisine is crying out for a champion and Michael Psilakis is just the man for the job. Raised in a food-focused first generation Greek-American family in Long Island, New York, Psilakis was a late bloomer in the restaurant world. Unlike most chefs, Psilakis started in the front of the house, waiting tables in a T.G.I....Hot Dog Of The Week: Detroit Coneys
"Like any hot dog style that's been around for almost 100 years, the Detroit Coney has migrated far and wide." [Artwork: Hawk Krall] Past Weeks' Dogs Seattle Style DogHalf-Smoke24-Hour DogThe Philly ComboTijuana Dog Detroit's Coney Island hot dog phenomenon has almost nothing to do with Brooklyn's Coney Island (similar to its cousin the Texas Weiner, which has absolutely no relation to Texas). At first glance, the Coney might just look like your average chili dog—but don't say that to anyone in Michigan, Ohio, upstate New York, or any of the other far-reaching places where the Coney has migrated. In Detroit, a "Coney" is a natural casing beef and pork dog covered in ridiculous amounts of Coney Sauce, yellow mustard, and...Hot Topics: Technique of the Week | The Food Lab
Today's Specials
8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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BraveTart: Make Your Own Butterfingers »
Sandwiched: Crisp Grilled Cheese »
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