A truly satisfying and traditional Greek dish, salt cod with skordalia is crispy on the outside, tender on the inside, and packed with bold flavor.

Delicate crêpes filled with spinach, feta, and soft ricotta-style cheese, topped with an easy, creamy béchamel and melted mozzarella. A comforting and flavorful dish, perfect for lunch or dinner.

Golden, crispy fried cod fillets coated in a fragrant crust, served with a smooth and velvety avocado skordalia flavored with lemon, lime, tahini, and garlic.

A delicious snack for the challenging fasting period, made with an easy, vegan shortcrust-style dough. Perfectly light, flavorful, and satisfying.

Juicy, aromatic whole portobello mushrooms cooked in a pan with thyme and rosemary, finished with creamy melted mozzarella. Served with toasted baguette slices

Felopita is a traditional sweet pumpkin dish from the Greek island of Lemnos. Its name comes from the word felia (φέλια), meaning slices—referring to the thin slices of yellow pumpkin used in the recipe. This rustic dessert is simple, naturally vegan, and highlights the caramelized sweetness of baked pumpkin.

A fragrant vegan orange cake that’s light, fluffy, and incredibly easy to make— no mixer required. Infused with the bright aroma of orange zest and warm notes of cinnamon and clove, it’s perfect for breakfast, coffee time, or an afternoon snack.

A total of 45 entrepreneurs and chefs from across Greece were honored with Golden Caps, the country’s highest gastronomic distinction

Making delicious homemade bread the quick and easy way!

Family dining doesn’t have to be stressful. With smart planning, realistic expectations and a little flexibility, parents can enjoy meals out with children — from casual taverns to fine dining restaurants — in Greece and abroad.

A hearty yet light and incredibly flavorful seafood giouvetsi that’s sure to become a favorite at your table. Tender shrimp and octopus are simmered with orzo in a fragrant seafood broth, finished with fresh herbs and a splash of lemon.

A quick stop in Thessaloniki led us to Bougatsa Bantis—an unassuming neighborhood shop where handcrafted phyllo, top Greek ingredients and one family’s story turn a humble pastry into ritual