find an illustration
Found 1211 Illustrations
Tiropitas! Greek cheese-and-egg filled phyllo triangles, are always a party favorite very easy and funny to prepare!
Combine cheeses, eggs and salt in a bowl. Stir until blended.
Set up your station: you need a large cutting board, a teaspoon (a measuring teaspoon), a brush, the melted butter, a parchment paper-lined baking sheet, and the fillo dough. If you haven’t already, unwrap the fillo dough and place it in a ziploc back.
Lay one sheet of fillo horizontally oriented in front of you on your cutting board. Brush it with butter. Run a knife down the piece of dough every two inches or so — this should yield six to seven strips. (See photo above.)
Place one teaspoon of cheese mixture at the end of each strip. Fold over corner to make a triangle. Continue folding from side to side till you get to the end of the strip. (See photos above.) Place on prepared pan. Brush tops with butter.
Repeat process until you’ve used up all of your filling.
Preheat oven to 350ºF. Bake for 10 to 15 minutes or until golden brown. Let cool briefly before serving.
It's All Greek To Me! If you have lived in or visited New York City, you have undoubtedly encountered this cup. If you haven't made it to The Big Apple quite yet, you surely have seen this iconic coffee container on TV. Either way, you may be asking "What's Up With That Cup?" What is the story behind this icon? Why does it look Greek? The answers are yours to discover...We are happy to serve you!
For this Play Along (It’s All Greek to Me) I immediately thought of Greek yogurt… I eat it almost daily and as a fermenter myself I also thought of the history/discovery/culturing process. This illustration is my little way of honoring all the people who have and do contribute to yogurt making!
Absolutely delicious with toasted pitta bread and olives, this Greek dip perfectly showcases the vegetable flavours. Great for a summer snack or as part of a selection of meze dishes. For the PLAY ALONG prompt: It’s all Greek to Me!
On arrival in Greece I make a beeline for the stuffed peppers! Such a delicious treat. This is my take on the dish to include lots of favourite flavours. They are just as good cold as they are hot, so great to prepare ahead for lunches too. For the PLAY ALONG prompt: It’s all Greek to Me!
Wake up and smell the decaf! I’ve found lovely hazelnut flavored decaf, so even though I forgo the caffeine, I still can enjoy the aroma of a freshly brewed cup. And as my own barista, I make my own drip coffee using an over-the-cup filter because everyone else is having regular in the morning. To each, their own!
'Dala Kechidi' which is popular particularly in the Baripada area of Odisha, India. It is also served as the daily offering in the Shri Jahannath temple in Baripada. The Greek king Seleucus during his campaign in India (305-303 BC), mentioned that rice with pulses is very popular among people of the Indian subcontinent. The Moroccan traveller Ibn Battuta mentions kishri as a dish in India composed of rice and mung beans, during his stay around 1350.
Good grief they just can't get a grip in the kitchen chaos! Some cooking critter's usually spilling something. Recently in the Very-Berry Pinwheels the mouse was losing the berries and now Fox Chef can't run and balance olives at the same time. Join us in this fun as we enjoy a dish where the basics with fish can be the best! And where else, but in Crete!
And above all, slow down in the kitchen!