We grew up with this side dish and can’t get enough of it whenever we get the chance to enjoy…
Light, lemony and refreshing! Probably the most famous green salad, worldwide, from Levant countries but of Lebanese roots. Mostly made…
Barbounia (in Greek) – Red Mullet (in English) – Probably the tastiest fish and a favoured delicacy in the Mediterranean….
What a character a single herb can give to a dish. I’ve been making spaghetti with shrimps and in most…
Although these days meat from Black Angus can be considered as basic, compared to other breeds of cattle, still it…
After years of burger making I came up with the following recipe, FrixosPersonalChefing Burger. Both ingredients and procedure are important,…
It’s an annual ritual for good friends Nicos and Eleni bringing together family and friends to celebrate Easter Sunday. As…
Mums olive pies have a fantastic crisp pastry with orange hints and the filling with the black olives is minty…
Kritharotto, Orzo pasta, in our ‘world’ called Kritharaki, cooked in the same way as Risotto. Mousoules and Kirtamo are added…