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In each episode sees Vlahos meet with a Greek celebrity to talk about life and food, before heading back to Canada to re-create a personal recipe of the celebrity with a Canadian Chef. [5] The first episode of the series included Greek singer and actor Sakis Rouvas , and Canadian Chef Christine Cushing recreating Rouvas' personal recipe for ...
Mizithra or Myzithra is a fresh cheese made with milk and whey from sheep or goats. The ratio of milk to whey usually is 7 to 3. Manouri (μανούρι) Manouri is a Greek semi-soft, fresh white whey cheese made from goat or sheep milk as a by-product following the production of feta.
The Greek cooking method plaki [175] is food on a roasting tin that is baked or roasted in the oven with extra virgin olive oil, tomatoes, vegetables, and herbs, with the well-known gigantes beans plaki and fish plaki. Marides tiganites, [176] [177] small-sized whitebait fish (spicara smaris) that are lightly dusted with flour, then fried.
Perhaps uniquely among Internet food writers, each of Mitzewich's recipes is split between the blog and the video instructions on his YouTube channel, with the exact written ingredient amounts and background information about the recipe being posted on the blog, and the method for preparing the recipe not being written but instead explained through the video on YouTube (which otherwise does ...
Contemporary Greek Macedonian cooking shares much with general Greek, wider Balkan and Mediterranean cuisine, including dishes from the Ottoman past. Specific influences include dishes of the Anatolian Greek , Aromanian and Megleno-Romanian , Slavic , Armenian and Sephardi Jewish population.
From 2001 to 2004, Psilakis managed restaurant Ecco on Long Island. [5]The address of 222 West 79th Street in the Upper West Side, Manhattan has been home to many of Psilakis restaurants including Onera (from 2004 to 2007); [3] [5] [6] [7] Kefi (from 2007 to 2009); Gus & Gabriel Gastropub (from 2009 to August 2010); [8] Fishtag (from 2011 to 2018); [7] [9] followed by Kefi returning to this ...
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In 2005, Barbarigou opened her second Papadakis restaurant set at the foothills of Mt. Lycabettus in Athens. A Paros-inspired eatery the restaurant offers a menu focused on seafood and traditional Greek recipes with a modern presentation. [3] [4] [5] In 2014, Barbarigou launched Homey, a new restaurant concept in the Northern suburbs. [6] [7]