Practical ingredient guides, everyday cooking ideas and small rituals worth making your own.
More kitchen guides: how to make Greek coffee · Greek oregano and everyday cooking.
How to make lemon salt with sea salt and fresh lemon zest: oven-dry or air-dry it, store it properly and use it on fish, potatoes, vegetables and salads.
Sesame seeds nutrition facts from USDA FoodData Central: calories, fat, protein, fibre and minerals per tablespoon and per 100 g, whole, hulled and tahini.
A 20-minute fig salad with rocket, feta, toasted walnuts, olive oil and thyme honey, plus how to make it with dried figs when fresh figs are out of season.
Guide to Greek table olives: big green Halkidiki olives, Kalamata, Konservolia, wrinkled Throumba and dry-salted Megaritiki, with their EU protected names.
Olive brine is the salty liquid olives are cured and packed in. What is in it, how to store it and eight ways to cook with it, from dressings to marinades.
How to marinate olives at home with olive oil, lemon, garlic and Greek oregano, which olives to use, how long to marinate and how to store them safely.
Green and black olives come from the same tree, picked at different stages of ripeness. How harvest time and curing change their colour, taste and texture.
Taramasalata is a creamy Greek dip of cured fish roe, bread or potato, lemon and olive oil. How to make it, and why homemade is beige, not bright pink.
Tirokafteri is a spicy Greek feta dip with chili and olive oil. Make it in 10 minutes, control the heat, and see how it compares with htipiti and whipped feta.
Melitzanosalata is a smoky Greek eggplant dip with olive oil, garlic and vinegar. How to roast it, get the texture right, and how it differs from baba ganoush.
Pantry illustrations and credited ingredient photographs accompany these guides. Product availability and online ordering will be announced separately.
