The Greek Newspaper of the Greek Diaspora in the USA, News, Culture and Art
The Greek Newspaper & the Greek Radio in the USA
To those who think that Greece does not matter today, let me say that they could not make a bigger mistake. Today, like old Greece, is of the utmost importance for anyone looking to find himself.
Henry Miller, 1891-1980, American author
The festivals of Sitia are the living expression of the soul of the place and its people. Here tradition meets hospitality, music meets dance and company meets celebration. Each village and each cultural association organizes its own festival or its own thematic...
From Grandma Aspasia in Skope, Sitia Oh my girl… Tsigarista, or as we call it, tsigarolakhana, is a food that speaks of our place. It's not just greens – it's Sitia itself on a plate. From twelve to forty species, all wild,...
"Staka" is one of those things that, unless you try it, you can hardly understand what it is exactly. Even I, after so many years in kitchens, had to see firsthand how it is prepared to truly understand what Cretan Staka means!...
They call it dip, salad, spread, sauce… Some say the name is Turkish, others Persian. Countless pages have been written about its origin, with people searching and philosophizing about its history from India to North Africa and the Balkans!...
Of all my travels in Greece, what I enjoy the most is discovering the little stories behind the local foods. The people of the villages always have something beautiful to tell. Sometimes the stories are completely true,...
Every time I travel to the villages of Greece, I feel like I'm not just looking for a new recipe. I'm looking for people. Those who still keep the flavors, aromas and stories of their place alive. Because traditional Greek cuisine is not just about...
There are foods that are not just a recipe; they are a memory. Sitia's stuffed vegetables are one of them. Every spring, when the vines shed their first tender leaves, the courtyards of houses are filled with women holding baskets and choosing one by one the...
There are some smells that have the power to transport you back in time. For me, one of them is the aroma of rosemary and vinegar simmering together. When I was a child, my grandfather, who was a cook, almost always had a...
At one point, after I was tired of constantly eating meat and all kinds of proteins, I told a colleague of mine that I finally wanted to eat a laderó. "To grease my intestines a little," as we say in the kitchen language. Margarita then tells me: "Chef, I'll make you...
I always believed that the most authentic recipes are hidden in the small villages of Greece. I came across one of them during a trip to Northern Greece, in a small village outside Kilkis. Invited by a good friend, I had the chance to try the most delicious kokkinisto...
Corfiot sofrito is one of the most classic and beloved traditional dishes of Corfu. It consists of thin slices of beef (usually from tender cuts, such as noua or kilotto), which are floured, lightly sautéed and then...
One of the many wonderful dishes originating from Thessaloniki, with grilled feta cheese, tomatoes, peppers and various spices, preferably spicy. It is usually served in parchment paper and is spicy, which fits perfectly with the history of the word. The word...
One of the most delicious cuts of lamb you will ever taste. The shank requires love and patience when cooked in the pot, especially when baked in a wood-fired oven in the village. The aroma of fresh thyme, combined with garlic and honey, creates one of the most...
This recipe is from an aunt Despina who came to Samos from Vourla in Asia Minor during the persecution. She even pointed out to me that when you fry them in oil first they are more authentic, but she didn't let my uncle eat them, so he made them in the oven. "Come on, my child, let's...
One of the most beloved sweets of all times and all ages has remained for thousands of years, loukoumades. A dessert so simple and so magical, that it manages to awaken memories, unite people and turn every moment into a small celebration. It is not...
Patsavouropitta is one of those traditional pies that was born in the simplicity of Greek cuisine. Its name comes from the way we “crumple” the sheets — like little patsavouros — before placing them on the baking sheet. Instead of strict layers, here the...
In the village, this food would waft from the courtyard before the table was even set. The pot would simmer over the fire, the olives would give off their deliciousness, and the lemon would give off that refreshing scent that whetted the appetite of young and old. It was one of those...
The most beautiful and delicious dishes are cooked with only a few simple ingredients, as long as they are genuine, pure and of first quality. So when the lamb I found was a suckling lamb (it weighed 7 kilos whole), I asked one of the kind-hearted women of Sitia to give me the...
Savor Authentic Greece! ???????? The beloved Greek chef Tony Kavalieros presents his new masterpiece: Savor Greece – 77 Traditional Authentic Recipes It’s not just a cookbook — it’s a journey. Tony Kavalieros traveled across Greece,...
This dish arrived in Greece with the Greek refugees from Asia Minor in the early 1900s. It only got recognition in the late 1950s when local Greeks accepted the recipes that were introduced by the Greek refugees. The name supposedly derives from a tale of a Turkish imam...
The Municipality of Sitia, a region with a long history and rich cultural heritage, is located on the eastern side of Crete. With the picturesque town of Sitia as its center, this area offers a unique combination of natural beauty, traditional architecture, and...
Many centuries ago, on these huge rocks with the breathtaking landscape reaching heights of more than 600 meters, it was formed one of the most important monastic communities of Greece. The Greek word Meteora means "suspended in the air" and this phrase rightly...