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.
A 5-minute lemon vinaigrette with extra virgin olive oil, fresh lemon, Dijon and honey. Plus the Greek ladolemono, ratios, variations and storage.
How to make a Greek freddo espresso: a double espresso blended with ice until frothy, poured over fresh ice. Plus the freddo cappuccino with cold milk foam.
Finishing salt is salt added at the end, for crunch and a burst of flavour. Flakes, fleur de sel and grey sea salt (sel gris) compared, with how to use them.
Make homemade fig bars with dried figs simmered into a jammy filling between a buttery oat crust and crumble. 16 bars, easy swaps, storage and freezing tips.
Easy honey glazed carrots on the stove in 30 minutes, with butter or olive oil, honey, lemon and thyme. Plus an oven-roasted version and spicy, Greek-style twists.
Make hot honey in 10 minutes with runny honey, dried chilli flakes, a splash of vinegar and salt. How to use it on pizza, chicken and cheese, and how to store it.
Yes, olive oil goes rancid over time. Unopened, it keeps about 18–24 months from bottling; once opened, use it within about 2–3 months. How to store it and spot rancid oil.
Extra virgin vs virgin olive oil: both are unrefined, but extra virgin has no taste defects and free acidity of 0.8% or less. Plus light, pure, refined and pomace oil.
Make an olive oil bread dip in 5 minutes with extra virgin olive oil, dried Greek oregano, sea salt and pepper. Variations, the best bread and safe storage.
An easy olive oil cake with extra virgin olive oil, lemon zest and yogurt or milk. One bowl, no mixer needed. Tips on choosing the oil, swaps and storage.
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