QuickTips Index
Peel & Prepare Small Boiler or Pearl Onions for Greek Stifado Dishes
The most time-consuming part of preparation for fabulous Greek "stifado" dishes (stews made with a lot of boiler or pearl onions in a tomato base) is peeling the onions. This tip will help!
No Greek Shortening? Try Oil + Butter
If your shortening isn't producing good results, try this trick to produce a more authentic result in the final dish.
How to Divide an Egg
Greek recipes are often made in large quantities. Decreasing the quantity is often a simple matter of dividing ingredients, but what happens when the recipe calls for 1 or 3 or 5 or another odd number of eggs? Here's how to divide.
Choosing the Right Pan Size
Spread the food out or squash it together? A tip from Aggeliki Anagnostopoulou.
Tips on Buying Spices and Nuts
Learn more about buying spices and nuts, two ingredients in Greek cooking that are often bought incorrectly.
How to Get Rid of Cooking Smells
Handling food and cooking foods with strong smells can leave hands and the kitchen with unwanted odors. Get rid of them quickly and easily.
Using Canned (Dried) Beans & Peas in Greek Recipes
Chickpeas, Great Northerns, pinto, red, black-eyed peas - these and more are Greek favorites and the basis for many dishes. Some advice before using canned beans and legumes.
Cure Your Own Olives
Greek olives are known the world over for their variety, flavors, and colors. Learn about the methods of home curing.
Sliced Feta with Oregano and Olive Oil
Feta cheese is one of the most versatile of all Greek cheeses, and there are many recipes that call for it; but, this is the easiest, fastest, and most authentically Greek. In two minutes flat, use feta to create a traditional Greek appetizer or side dish.
Cooking with Lamb - Greek Cooking Tips
Greece is known for fabulous lamb dishes - from the very small kebabs (souvlakia) to whole spit-roasted. Here are tips for shopping, cooking times, portions per person, and more.
Using Olive Oil and Lemon Juice in Greek Cooking
Many Greek recipes call for the traditional combination of olive oil and lemon juice. Some recipes say mix them (into "latholemono" sauce) and some call for them separately. Learn when to use which.
Quick TIps for Dips
Whether you make dips ahead of time or have leftovers to store, here are some helpful tips to make sure they always taste great.
Pouring Coffee Powder
Greek coffee is very finely ground, which can make it awkward to handle. One site visitor offers a quick tip to manage the powder.
How to Diet and Eat Great Greek Food at the Same Time
"Diet Greek Food" is something of a non-sequitor, but there are things you can do to minimize the damage and keep the calories down to the point of losing weight. Here's how.
Spoon Sweets in Season
Seasonal cooking is a basic element of Greek cooking, and spoon sweets (syrupy preserves) are no exception. Some fruits, vegetables, and nuts need to be used when immature, some when slightly underripe, and some when fully ripened. Learn the season for each.
Buying Lamb Chops for Greek Cooking
What to look for when you buy lamb chops for cooking in Greek recipes.
Substituting Canned Tomatoes for Fresh
Tomatoes are at their best in summer months, but they form the base of many Greek dishes enjoyed throughout the year. For casseroles, sauces, and other cooked dishes, learn how to make the substitution from fresh to canned.
Improve Your Heart Health with Greek Food
All evidence points to the Mediterranean (and more specifically, Cretan) diet as having a positive effect heart health. It isn't just the foods of course, but changing eating habits is a great start. Here are basic elements of the Greek diet that can help.
Peel Tomatoes Before Using
If the skin of a tomato is tough, Greek cooks often peel it before using. Learn the secret to make this an easy task. A tip from Kaiti Konstantaki.
Convert Herb Measurements: Fresh and Dried
Rule of thumb for measurements of herbs when converting fresh to dry or vice versa.
How to Boil Water
Is all boiled water the same? No! Learn about boiling water for pasta, boiled eggs, and more.
How to Make Self-Rising Flour
Self-rising flour has been widely available in the Greek market for many years, and some recipes may call for it. If you don't have any on hand, or just prefer not to buy it, you can make your own. It's very easy.
Buying Phyllo Dough for Greek Pitas & Pastries
Here's what you need to know when you go shopping for phyllo dough.
Keep the Freshness in Fresh Parsley
Learn how to keep parsley fresh for ready use in the kitchen.
Light, Flaky Phyllo Pastry Every Time
Syrup-soaked pastries made with phyllo dough are Greek favorites. Make sure your pastry is always light and flaky, even after being soaked with syrup.