Fried feta, in a packet of phyllo dough, drizzled with honey & sesame seeds. Are you drooling? I am.
Local pasta called hilopites. Lovely & fresh!
The best sausage I have EVER had. The fresh lime to squirt over it took it to a whole new level!
What could be better after a day of hiking around Meteora than this GIANT PLATE OF MEAT?! Gotta love souvlaki!
Moussaka. Glorious, glorious moussaka.
Calamari! Notice how large the pieces are and how little breading there is on them.
Whole, fried gopes! These little buggers are very typical in Greece and quite tasty when fresh like this.
A plate of meze at a restaurant right by the sea; grilled bread, Greek salad, tiropita (cheese pastry), tarama salata (dip made from roe) and aubergine (eggplant) dip. So fresh & tasty!
My first dinner in Greece! Greek salad, fried zucchini, tzatziki, gyros and much more.
Feta cooked with tomatoes, onions and bell peppers.
Dolmadakia! These are grape leaves stuffed with rice. They have a tangy, slightly sour, slightly sweet flavor to them.
Fried manouri cheese, covered in sesame seeds and poppy seeds.
Fresh grilled mushrooms from a Cretan restaurant in Thessaloniki.
Fried zucchini fritters! Crunchy, sweet, fresh-tasting even though fried. This is one of my very favorite dishes I have tried here!
Inside of fried zucchini fritter.
Traditional keftedes, or fried meatballs. They have some spices and herbs mixed in which I have not yet identified.
Free dessert at my favorite Cretan restaurant! Doughnuts filled with a sweet cheese, drizzled with honey.
Grilled haloumi cheese!! This too is one of my very favorite new things to eat!
A local speciality in Ioannina are these grilled pork sausages. Here, they came with roasted red peppers and sauteed greens as well. I love how they serve it with lemon!
Grilled OCTOPUS! So good! Charred and rubbery and lemony and delicious.
Grilled swordfish with rice pilaf. The lime is the perfect complement for the swordfish, as it is a rather heavy fish. Yum!
Avocado with walnuts and honey, from a taverna in Lindos. I will totally make this on my own! What a great combination.
My birthday dinner: a MASSIVE gyro!! I include this here to show the main difference between real gyros in Greece and most of those we encounter in the States: they come piled high with french fries!
Perfect spanekopita: crunchy on the outside, chewy on the inside. Droooool.
Grilled calamari! It takes on a whole new flavor when grilled instead of fried. I prefer it this way now!
Typical taverna spread at one of my favorite little places in the Ladadika neighborhood of Thessaloniki--grilled haloumi, grilled mushrooms and rocket salad.
These were still moving when I ate them. I'm still not sure entirely how I feel about that, but I did it, and it's a story to tell!
A regional specialty of Pilio; pastry filled with potato. It's fabulous--crispy on the outside, chewy on the inside! Perfect for breakfast.
Rabbit, rooster, sausage and other heartier dishes are typical in the mountain villages of Pilio. This was my first rabbit, cooked with wine, rosemary and mushrooms, and served with crispy potatoes!
If you don't like beets, please don't write them off until you try them in Greece! The beet salad pictured here is quite typical; they're usually served with fine olive oil and a garnish of oregano. I'm hooked!
The famous spetzofai! Sausage cooked with peppers in a thick, flavorful oil.
A big bowl of horta, or boiled greens, which is a very common salad option in tavernas. It's particularly popular in Crete.
My first experience with WILD BOAR. The idea of eating WILD BOAR seems so exotic and exciting I can't help but put it in capitals. It came in a pomegranate sauce with wild rice, a wonderful complement to this utterly massive PILE O' WILD BOAR!
Killer souvlaki at a little place in Halkidiki.
Smoked mackerel from a Cretan restaurant in Thessaloniki. You wouldn't believe the intensity of the smoky flavor!
Mussel pilaf, loaded with cute little fresh mussels!
OBSESSED. Loukoumades, or Greek doughnuts, covered in honey and sesame seeds. Drooooooool.
Artichokes & rice served in a taverna in Areopolis, Mani.
A close-up of the squid and octopus we lucky Americans were served while staying at the home of a student of mine, Antony, for the weekend!
Living the dream, moussaka-style.
A cross-section of a chickpea fritter. All in the interest of science, of course; if I hadn't had just one last fritter, how would you have been able to see the inside? I know. You're welcome.
Homemade tiropita for breakfast at my hotel in Nafplio! Tiropita is a traditional cheese pie. It's like spanekopita, for those of you who have heard of it, but with cheese instead of spinach. Breakfast also included Greek yogurt with honey, strawberries, pineapple and cinnamon!
Dolmades, or grape leaves stuffed with rice and minced meat, served in a salty broth in Nafplio.
A towering rendition of classic Greek salad!
Hotel breakfast in Mani, composed entirely of local food. Clockwise, I had: orange juice from Mani oranges; a sort of fried bread dish, which was a local speciality and was just like Native American fry bread; a local goat cheese; and smoked local pork, another Maniot specialty.
Greek coffee! I like mine "sketo," which means served with no sugar. Because servers can tell I'm a foreigner, I'd say about half the time they bring it to me "metrio," or with a medium level of sweetness, because they simply don't believe that this crazy Amerikanaki could possibly ACTUALLY want it sketo. This one was no exception, and came with sugar in it. Hilarious.
Just looking at this photo again makes me drool. This was the main course from my special five-star meal I saved up for in Mani. The pasta and its light tomato sauce were lovely, but the shrimp were the real star. They were local shrimp, and from the natural sweetness and their rich texture, you could tell they were fresh!
First course from the same five-star meal: a salad with wild greens, tomato and Cretan cheese with a balsamic syrup. The sweetness of the cheese was perfectly paired with the bitter greens.
Our Easter lamb roasting on its spit, after hours and hours of slow-cooking. In this photo, it's almost ready!
Plate number one at our Easter feast!
Classic Santorini fava!
Two staples of Cretan cuisine: horta, or boiled wild greens, and dakos, a salad made with twice-baked bread, pureed tomatoes and feta or myzithra cheese. ADDICTED.