Always a favorite, Tzatziki, a quick and easy combination of thick yogurt, cucumber, garlic, and optional herbs moved into the top spot on the list of site visitors' most popular Greek recipes during the week of April 28 - May 4, 2008.

Tzatziki (τζατζίκι, say: dza-DZEE-kee), can be eaten alone, with bread, or as an accompaniment to vegetables, meat dishes, and pita wraps. It is one of the dips for which Greece is most well-known. Making it for a large group? Try adding grated carrots to increase the quantity (1 carrot for each cup of yogurt used). They add a nice crunch and don't affect the taste.

Check out the complete list of readers' favorites as well as top choices from the past. And don't forget to add your ratings and reviews.

_{Photo © N. Gaifyllia, licensed to About.com, Inc.}

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Bulgur is one of my favorite grains, and if you haven't tried it, this might be the perfect opportunity.

This recipe for stuffed peppers with bulgur is easy and delicious - and can be made with any or all the colors of bell peppers, making it a very pretty everyday dish.

If you aren't familiar with bulgur (often spelled "bulghur"), it is partially hulled wheat that has been soaked, steamed, dried, then crushed - and it can basically be used wherever you might use rice. It cooks quickly - like rice - and it has a wonderful nutty flavor. Bulgur is often confused with cracked wheat in some world markets, but for the purposes of this recipe, where the bulgur is cooked before stuffing the peppers, either one will work.

• Greek Recipe for Stuffed Peppers with Bulgur & Basil

_{Photo © N. Gaifyllia, licensed to About.com, Inc.}

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In Greek, the word "gyro" (γύρο, say: YEE-roh) means "turn" or "revolution," and that's just what this fabulous cone of pork does on an upright rotisserie grill. While other versions of gyro are similar to the Turkish döner kebap or the Middle Eastern shawarma which are made with lamb and/or beef (sometimes ground), goat, or, chicken, this version is made with thin slices of pork stacked in a gyro cone.

Gyro sandwiches (shortened to just "gyro") are made to order. "The works" include tzatziki or plain thick yogurt, tomatoes, onions, a healthy helping of gyro meat, and french fries, wrapped in pita bread. The result is often a sandwich so big that it requires a plan of attack!

Gyro is a favorite street food, grabbed on the run, and many streetside gyro shops have tiny tables set out on the sidewalk for those who have a moment to sit.

To get the inside story on exactly how these versions of Greek gyro and gyro sandwiches are made, step by step, I visited a local expert. My little village is too small to have a place that specializes in gyro, but the next village up the mountain is home to Bobby Bounakis... a real pro. Bobby not only knows the secrets, but he is also a firm believer in keeping things simple - using the best ingredients, and doing just enough to them to enhance the flavor, not hide it. Bobby was kind enough to let us follow him around as we took photos of the full process, from making the huge cone of gyro meat to creating his delicious gyro sandwich.

If you just can't live without gyro cooked on a vertical rotisserie grill, keep in mind that the grill can be pretty pricey; however, Cruftbox says you can make your own. It appears to work...

Learn how the pros make Greek gyro with these step-by-step photos - and for those who want a simple way to make Greek gyro at home:

• Homemade Greek Gyro The recipe is for pork gyro, but it can also be made with beef, lamb, or chicken.

_{Photos © Jim Stanfield}

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Just when I begin to wonder if site visitors are really finding some of the lesser known Greek recipes on the site, in comes an email from someone who not only has found a fabulous treasure, but who also goes into great detail about how he or she fixed it.

This is exactly what happened with this Greek recipe for spiced fig cakes (sykomaïtha, συκομαϊδα, say: see-koh-ma-EE-thah) - dried figs combined with spices, formed into ball or pattie shapes, wrapped in fig leaves, and slow cooked to perfection.

Made in the traditional way, these spiced fig cakes - a specialty of the Greek island of Corfu (Kerkyra) - are dried in the sun, but cooking for a couple of hours in a slow oven produces a lovely result. The recipe starts with dried figs and adds a glorious array of spices to create a bittersweet treat. They can be eaten as a snack, and are often enjoyed as a meze with all kinds of spirits. And they will keep for up to a year.

The person who emailed me about this recipe is Hank Shaw, our About.com Guide to Fish & Seafood Cooking, and he created a series of step-by-step photos on his personal blog.

• Recipe for Greek Spiced Fig Cakes
• More Recipes from Corfu

_{Photo © Prosenghisi}

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Greeks, and those of Greek descent, who live outside Greece love nothing more than to share Greek culture, traditions, history, and - of course - food! (In case you didn't already know that, you really should go back and see "My Big Fat Greek Wedding" again!)

Annual Greek festivals held around the world are a wonderful way to experience the Greek love of life - and they're fun outings for the whole family. Festivals are often sponsored by churches and social organizations, and with the growing popularity of Greek food and culture, entire communities and cities are getting involved!

Greek festivals are held throughout the year (although not usually during major fasts), but they really flourish in the months immediately following Easter.

What can you expect at a Greek Festival? Depending on the size and location of the community and/or church sponsoring the event, Greek festivals can have an exciting carnival or block party atmosphere with live music, dancing, and fabulous selections of Greek food. Some festivals offer cooking demonstrations, as well. Festivals can be one or two day affairs, or last an entire week.

How to Find a Greek Festival: It isn't hard to find a Greek festival near you. Check your local media - newspapers, radio, television, and magazines - and there are several excellent online Greek festival listings that include contact information and directions. These are the best I've found:

• Greek-Fest.com
• Yasas.com: Greek Festivals 2008 (listing begins with June events)
• Religious Mall: Greek Festivals (scroll down for the listing)

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Personally, for Mother's Day, I would love a bouquet of new wooden spoons, or a new colander (filled with cookies?), or a new spice grater (photo) with a selection of Greek spices, but that's me.

(I told the world about the bouquet in answer to the question "What Do You Want for Mother's Day?" at Mother's Day Central.)

For the Mom in your life who loves Greek food (cooking or eating), there are wonderful options:

• A fabulous gift for Greek food lovers
• An essential Greek kitchen utensil or kitchen tool or two;
• A not-so-essential-but-oh-so-helpful kitchen gadget;
• Dinner out at a Greek restaurant (how to pick a great one)
• A home cooked breakfast or brunch (recipes especially for young cooks)

Mother's Day Around the Mediterranean

• Spanish Style Mother's Day Brunch
• French Mother's Day Luncheon

_{Photo © N. Gaifyllia, licensed to About.com, Inc.}

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I remember the first time I ate zucchini blossoms. I was garden-ignorant and I don't think I even knew that zucchini had blossoms, or that they might be edible. And then I came to Greece.

Zucchini blossoms can be prepared in many ways: dipped in a thin batter and fried, served with salt and a squeeze of lemon; breaded and fried; dipped in a complex batter and fried; stuffed with feta and mint (or other cheese and herb combination) and fried; stuffed with ground meat; added to omelets, and even stuffed with cheese and eaten raw. And they can be made like this - stuffed with a mixture of rice, herbs, and spices, and steamed.

Male and female blossoms can be used (male are attached to thick stems, female are attached to the squash). If you grow your own, pick early in the morning while the blossoms are open. Blossoms need to be used quickly - within a day of being picked is best - they don't store well at all, and they do need a bit of special handling because they are, after all, flowers. The taste is divine... some say they taste like popcorn, some say sweet like nectar. Try for yourself and let us know!

• Recipe for Stuffed Zucchini Blossoms with Rice & Herbs
• Photo of Zucchini with Blossoms at the Market

_{Photo © Jim Stanfield}

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To wind up our celebration of the foods of Easter, enjoy these photos of Easter eggs contributed by site visitors.

If you have photos you haven't sent in yet, please do! Just follow the requirements for photo submissions.

_{Photo © Jim Stanfield}

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Happy Easter: Καλό Πάσχα (Kalo Pascha, say: kah-LOH PAHS-khah) to those who are observing Orthodox Easter today.

Rain or no rain, we're headed outdoors for cooking... and eating.

All week long, I've been talking about traditional Easter foods like lamb, red eggs, and tsoureki (Easter bread), but I confess that my personal favorite is a Cretan tradition - kalitsounia (sweet cheese pastries).

What's your favorite food at Easter?

_{Firing up the outdoor oven, photo © J. Stanfield}

If you're still undecided about your Easter meal (or next family meal), this fabulous oven dish is an easy one to make. The lamb is roasted first, along with tomatoes, celery, onion, herbs, and spices. Orzo pasta is added for the last 20 minutes and the result is delicious.

Round out the table with a crisp simple green salad, a slice or two of Greek cheese (feta or fresh myzithra are favorites), Greek olives, and some crusty bread.

_{Photo © N. Gaifyllia, licensed to About.com, Inc.}

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