Summer childhood memories! Everybody has them: running around in the sprinklers, making a best friend at sports camp, wasting days...
Originally cultivated by the famously blood thirsty Aztecs and Incas as early as 700 A.D., the tomato is native to...
The capers buds on the plant are ready for picking
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Purslane has been eaten for ages in places like Crete and Uzbekistan.
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Ouzo has its roots in tsipouro, which is said to have been the work of a group of 14th-century monks...
A festival of varieties and colors in the summer markets for the next 3 months, June - July - August. Plan now...
Greek Honey, just carrying the moniker “Nectar of the Gods”, for over 3,000 years is a pretty good calling card!
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If there ever was a trademark for Chios Island, this would surely be the mastic tree.
Often in the past...
Starting with the fact that the ancient Greeks had very few of the ingredients that exist today, they ate only...
Krokos is renowned in Greece and abroad for the production of the Greek Macedonian Saffron, which is one of the...
Lathyrus clymenum, is a flowering plant in the Fabaceae family, native to the Mediterranean. The seeds are used to prepare...
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Harvest season is hundreds years of tradition in Greece, with all family members helping to produce the must, making the...
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Winemakers on the Greek island of Crete are eager to introduce you to grapes like vidiano and kotsifali. Family winegrowers...
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To eat because you have to eat is a habit. To eat clever, is an art. To eat your mother’s...
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Greek exhibitors show their competence and efficiency in the scope of the biggest trade fair for food and beverages
Promoting exports... -
A good friend Chef Peter Minakis reminded me of this great dish that somehow was always available in our home....
